Sung Si-kyung's Ultraman Potato Pancake
A 100% potato pancake made by collecting only the starch from raw potato juice blended in a mixer, resulting in a crispy, cookie-like exterior and a chewy, rice-cake-like interior.
Ingredients needed 2 servings
Recipe
Cooking tips
- When blending potatoes, add only the minimum water needed for the blades to spin; too much water will thin the starch and make it hard to strain.
- Adding just a fingernail-sized amount of minced garlic to the dough magically eliminates the raw, grassy, and slightly bitter taste of potatoes.
- The key to a crispy potato pancake is to use oil generously — pour enough to form small puddles in the pan and fry rather than shallow-fry for the best texture.
Recommended for
- When you want to taste the pure, nutty flavor and extreme chewiness of potatoes without any flour or starch mix.
- For those who want an ultimate crispy-outside, moist-inside pancake to pair with makgeolli while listening to the rain on a rainy day.
- When you want to make a visually fun snack for kids or friends by decorating with chili peppers for a cute touch.
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