Ttukdak Hyung's Cheesy Bulgogi Potato Pancake

Name: Ttukdak Hyung's Cheesy Bulgogi Potato Pancake
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Appropriate amount of potato; A little pancake mix; A little seasoned salt; A little black pepper; Appropriate amount of cooking oil; 1 or more slices of cheese (or pizza cheese); Appropriate amount of bulgogi crumble; A little crushed red pepper; A little parsley flakes

A gorgeous fusion appetizer with savory, melted cheese and sweet-and-salty bulgogi crumble filling a chewy, grated potato pancake.

20 min Difficulty Normal drinking snack

Main ingredients

PotatoPancake MixCheeseBeef

Ingredients needed 2 servings

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Appropriate amount of potato

A little pancake mix

A little seasoned salt

A little black pepper

Appropriate amount of cooking oil

1 or more slices of cheese (or pizza cheese)

Appropriate amount of bulgogi crumble

A little crushed red pepper

A little parsley flakes

Recipe

Peel the potatoes and finely grate them on a grater until you can feel the texture. Then, strain them through a fine sieve, pressing with your hands to separate the juice from the solids.
Let the strained potato juice sit in a bowl for a while until the white potato starch settles heavily at the bottom. Carefully pour off the clear liquid, leaving the starch behind.
Combine the settled pure starch with the reserved potato solids. Add pancake mix, seasoned salt, and black pepper, then knead lightly to form the batter.
Heat a pan with more cooking oil than usual. Spread the potato pancake batter thinly and widely, and fry until golden brown and crispy on both sides.
Once the potato pancake is golden brown, reduce the heat to low. Place slices of cheese on top, cover the pan with a lid, and let the residual heat melt the cheese completely.
When the cheese has melted smoothly, generously top with the pre-made sweet bulgogi crumble. Sprinkle with crushed red pepper and parsley flakes before serving.

Grate potatoes, squeeze out the juice, and mix the settled starch with potato solids, pancake mix, and salt to make the batter.
Pour plenty of oil into a pan and spread the batter to make a pancake, frying until golden brown and crispy.
Melt cheese on top of the pancake, then generously add sweet bulgogi crumble, red pepper, and parsley as toppings to finish.

Cooking tips

Using a blender will completely break down the potato cells, turning it into a liquid. Therefore, it's important to grate it by hand, even if it's a bit difficult, to achieve a chewy yet crisp texture.
When pouring off the potato liquid, it's crucial to tilt the bowl slowly and gently to let only the water flow out, ensuring that the starch clumps are not lost.

Recommended for

Those who want to try a fusion-style dish that is visually appealing and delicious, instead of the usual plain potato pancake.
Those looking for a perfect appetizer that is savory, salty, and has a spicy finish, suitable for makgeolli or beer.
Those considering a special snack for children that offers both the healthiness of potatoes and the heartiness of meat.

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