Chewy Carrot Pancake (Danggeun Chaejeon)
Chewy Carrot Pancake (Danggeun Chaejeon)
Chewy and Delicious Carrot Pancake Recipe
A delightful Korean pancake made with shredded carrots, offering a wonderfully chewy texture. This carrot pancake recipe is perfect for a healthy snack or a flavorful side dish.
Ingredients- 2 medium carrots
- 2 Tbsp potato starch
- 1/2 Tbsp curry powder
- Pinch of salt
- 6 slices of cheese (cheddar, mozzarella, or your preference)
Cooking Instructions
Step 1
First, wash and peel the two carrots thoroughly. Using a mandoline slicer will help you shred them thinly and evenly, which is key to achieving a chewy texture. Aim for very fine shreds.
Step 2
In a bowl, combine the shredded carrots with potato starch, curry powder, and a pinch of salt. Mix everything together using your hands. Do not add any water; the natural moisture from the carrots is sufficient to bind the ingredients. The potato starch is what gives this pancake its signature chewy texture.
Step 3
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Spread the carrot mixture thinly and evenly onto the hot pan. Avoid making it too thick, as this will ensure it cooks through properly. Cover the pan with a lid and cook until the bottom is golden brown and slightly crispy.
Step 4
Once the bottom side is well-cooked and golden, carefully flip the pancake over. Cover the pan again and continue to cook the other side until it’s also golden brown and cooked through.
Step 5
For the final touch, place your chosen slices of cheese over the pancake. You can use cheddar, mozzarella, or any cheese you like. If you’re not a fan of cheese, feel free to skip this step. Cover the pan for another minute or two until the cheese is completely melted and gooey. Enjoy this delicious combination of sweet carrot and melted cheese!
