This Man's Cook's Rice Flour Potato Pancake

Name: This Man's Cook's Rice Flour Potato Pancake
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: potato 4 pieces; onion 1/2 piece; salt 1 teaspoon; rice flour 1 cup (measured with paper cup); soy sauce 2 tablespoons; vinegar 1 tablespoon; sugar 1/2 teaspoon; green chili pepper 2 pieces; vegetable oil generously

Potatoes grated on a grater with added onion to prevent browning, using rice flour instead of wheat flour for extreme crispiness and rich nuttiness in the potato pancake

25 min Difficulty Normal drinking snack

Main ingredients

potatoonionrice floursoy saucevinegargreen chili pepper

Ingredients needed 4 servings

potato 4 pieces
onion 1/2 piece
salt 1 teaspoon

Shop ingredients on Coupang(Ad)

potato onion rice flour soy sauce vinegar green chili pepper

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rice flour 1 cup (measured with paper cup)

soy sauce 2 tablespoons

vinegar 1 tablespoon

sugar 1/2 teaspoon

green chili pepper 2 pieces

vegetable oil generously

Recipe

Peel 4 potatoes thoroughly using a peeler, then rinse them well under running water.
Put on safety gloves and prepare a grater. Grate 1 potato finely and transfer it to a large mixing bowl.
To prevent browning caused by oxidation, immediately grate 1/2 onion on the grater and add it to the potato mixture. Mix well to evenly distribute.
Add the remaining 3 potatoes one by one, grating each carefully and combining them into the bowl.
Add 1 teaspoon of salt to the finished potato mixture and stir thoroughly from bottom to top to ensure even seasoning without clumping.
Instead of tempura or starch flour, add 1 cup of rice flour to achieve maximum nuttiness and crispiness. Mix until no dry flour remains, forming a thick, cohesive dough.
In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1/2 teaspoon sugar until dissolved. Add 2 chopped green chili peppers to complete the dipping sauce.
Heat a pan over high heat until very hot, then add vegetable oil generously to raise the oil temperature.
Scoop a full ladle of batter onto the pan and spread it as thinly and evenly as possible to ensure even cooking and a crispy exterior.
Keep the heat high and flip the pancake once the surface firms up. Fry both sides until golden brown and crisp.

After grating 1 potato, immediately mix in grated onion to prevent browning, then add the remaining potatoes.
Season with salt and mix in 1 cup rice flour to form a thick dough. Prepare the chopped green chili dipping sauce.
Heat the pan with generous oil, then spread the batter as thin as possible and fry over high heat until both sides are crispy.

Cooking tips

Grating potatoes on a grater carries a high risk of injury, so always wear thick fabric gloves or kitchen protective gloves even if it feels inconvenient.
Onions contain natural compounds that effectively prevent potato discoloration while adding a refined sweetness and savory depth when cooked.
Using glutinous rice flour will result in a sticky, chewy texture like steamed potato cakes—always use regular 'rice flour' made from non-glutinous rice for the desired crispiness.

Recommended for

Those who want to try a potato pancake with exceptional crispiness, using rice flour instead of wheat flour or starch.
People who want to make potato pancakes without any browning or discoloration.
Anyone craving a rich, nutty pancake with spicy green chili dipping sauce on a rainy day.

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