Crispy Shredded Potato Pancake (Baek Jong-won Style)
Crispy Shredded Potato Pancake (Baek Jong-won Style)
Baek Jong-won’s Crispy Shredded Potato Pancake, Made Extra Crunchy by Removing Starch
Typically, potato pancakes (Gamja Jeon) are known for their chewy texture due to the potato starch. However, this recipe, inspired by Baek Jong-won, focuses on creating a wonderfully crispy pancake by shredding the potatoes thinly and washing away the starch. It’s a fantastic option for a snack or an accompaniment to drinks, surprisingly delicious, and not overly complicated to make. Even beginners can follow along with this guide to create a delightful dish. Let’s get cooking!
Ingredients- 5 medium potatoes
- 2.5 Tbsp pancake mix (buchim garu)
- Vegetable oil, for frying
- 1/3 Tbsp salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare your ingredients. For this recipe, you’ll need about 5-6 medium-sized potatoes, which is approximately 1.5 to 2 potatoes per serving.
Step 2
Peel the potatoes using a peeler and then shred them thinly. Shredding them thinly is key to cooking them quickly and achieving a crispy texture. If you prefer thicker shreds, you can simply extend the cooking time. Using a mandoline slicer will help you create uniform, thin shreds.
Step 3
Place the shredded potatoes in a bowl of cold water and rinse them for about 10 minutes, or until the water runs clear. This step is crucial for removing excess starch, which ensures a crispier pancake and prevents it from sticking together too much when frying.
Step 4
After rinsing, drain the shredded potatoes thoroughly in a colander. It’s important to remove as much water as possible, as excess moisture can make the batter soggy.
Step 5
In a bowl, combine the drained shredded potatoes with 2.5 tablespoons of pancake mix (about 1/2 tablespoon per potato), 1/3 tablespoon of salt (you can adjust this to your taste or serve with a dipping sauce), and a pinch of black pepper. Gently toss everything together until the potatoes are evenly coated with the dry ingredients, forming a simple batter.
Step 6
Heat a generous amount of vegetable oil in a pan over medium heat. Spread the potato mixture evenly in the pan. Cook until the edges of the potato shreds turn golden brown and the potatoes begin to look translucent. Then, carefully flip the pancake and cook the other side until it’s also golden brown and crispy. You’ll find that the shreds magically stick together, making it easy to flip!
Step 7
Your crispy shredded potato pancake, inspired by Baek Jong-won’s method, is ready! It’s delicious on its own, but for an extra flavor boost, try serving it with a soy-based dipping sauce or a soy-wasabi mix.
Step 8
For more culinary inspiration, check out [How to Store Potatoes for a Long Time](@6949758), or explore other popular recipes like the classic [Crispy and Chewy Potato Pancake](@6950577) or [Shrimp Pancake using Frozen Shrimp](@6951619).
