Yoon Yi-ryeon's Potato Julienne Pancake

Name: Yoon Yi-ryeon's Potato Julienne Pancake
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 slightly large potatoes; 0.3 tablespoon salt; a pinch of black pepper; 1 tablespoon starch powder; generous amount of cooking oil

A potato julienne pancake made with thinly sliced potatoes instead of grating, with 1 tablespoon of starch powder added for easy flipping and extreme crispiness.

15 min Difficulty Easy drinking snack

Main ingredients

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Ingredients needed 2 servings

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2 slightly large potatoes

0.3 tablespoon salt

a pinch of black pepper

1 tablespoon starch powder

generous amount of cooking oil

Recipe

Prepare 2 potatoes by slicing them as thinly and evenly as possible using a julienne peeler or a knife.
Season the julienned potatoes by sprinkling a little fine salt and black pepper and mixing evenly.
Add 1 tablespoon of potato starch to the seasoned potatoes and toss lightly just until the dry powder is no longer visible and the potatoes are lightly coated.
Pour a generous amount of cooking oil into a pan so that it pools slightly, and heat over medium-low heat.
Place the prepared potato julienne mixture onto the pan and spread it out thinly and roundly, shaping it.
Press down firmly with a spatula so that the potato strands stick together well, and cook gently over low heat.
When the bottom is golden and crispy and the pancake moves lightly when you shake the pan, flip it over and cook the other side until crispy.

Thinly julienne the potatoes, then season with salt and black pepper.
Add 1 tablespoon of starch powder and mix lightly, then spread thinly in a pan with plenty of oil.
Cook over medium-low heat, pressing lightly with a spatula, until both sides are crispy.

Cooking tips

Adding too much starch powder can make it sticky and chewy like a rice cake instead of crispy, so the key is to add only 1 tablespoon, just enough to lightly coat.
If you wash the julienned potatoes in water, the potato's own starch will wash away and they won't stick together when cooking, so do not rinse off the starch and season directly with salt.
For a variation, after one side is fully cooked and flipped, immediately top generously with pizza cheese and cover with a lid to melt it, creating a cheese potato julienne pancake.

Recommended for

Those who find grating potatoes or settling starch water tedious.
Those who love crispy potato dishes like hash browns or french fries.
Those looking for a super simple 15-minute late-night snack to enjoy with a glass of beer.

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