Yoon Joomo's Perilla Seed Potato Pancake

Name: Yoon Joomo's Perilla Seed Potato Pancake
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 large potatoes (or 3 small ones); a handful of perilla seed; a pinch of salt; appropriate amount of strong flour; a little minced garlic; a little vinegar; a little sugar; appropriate amount of sesame oil; Grana Padano cheese to taste

A gourmet dish featuring crispy potato strips topped with a tangy, sweet perilla seed salad seasoned with sesame oil and cheese, perfect as an accompaniment to wine or traditional liquor.

20 min Difficulty Easy side dish

Main ingredients

potato perilla seed strong flour minced garlic vinegar cheese

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potato perilla seed strong flour minced garlic vinegar cheese

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Ingredients needed 2 servings

Recipe

Slice the potato very thinly and uniformly.
Soak the sliced potatoes in cold water to thoroughly remove starch.
After draining, lightly mix the potatoes with salt and strong flour to form a potato strip dough.
Wash the perilla seed thoroughly, strain through a sieve, and refrigerate briefly to preserve crispness.
Mix the chilled perilla seed with a little minced garlic, vinegar, sugar, and sesame oil to create a light, refreshing salad.
Heat a pan with generous oil and cook the prepared potato strip dough, turning it like frying until golden and crispy on both sides.
Transfer the crispy potato pancake to a plate and generously top it with the prepared perilla seed salad.
Finally, grate Grana Padano cheese to your liking and sprinkle over the top to complete the flavor.

Thinly slice the potato and soak in water to remove starch.
Drain and mix the potato with salt and strong flour to make the dough.
Mix perilla seed with garlic, vinegar, sugar, and sesame oil for a light dressing.
Heat oil in a pan and bake the crispy potato pancake, then top with the perilla salad and cheese to finish.

Cooking tips

To keep perilla seed crisp, place it on a colander and refrigerate before mixing—it retains moisture and texture better.
When baking the potato pancake, use plenty of oil like olive oil and fry it thoroughly until evenly golden brown for maximum crispiness throughout.

Recommended for

Those who enjoy sophisticated and elegant appetizers paired with wine or clean-tasting traditional liquors.
People looking to elevate their classic potato pancake with fresh vegetable crunch and rich cheese flavor.

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Yoon Joomo's Perilla Seed Potato Pancake

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