Savory Pollack Roe Potato Pancakes (Myeongran Gamja Chaejeon)
Easy and Delicious Pollack Roe Potato Pancakes Recipe
Tired of the hassle of grating potatoes for traditional pancakes? This Myeongran Gamja Chaejeon offers a simpler approach, infusing shredded potatoes with the rich flavor of pollack roe for double the enjoyment. The salty, savory pollack roe perfectly complements the mildness of the potatoes, creating a taste that’s irresistibly addictive. It’s an excellent choice for a sophisticated appetizer, a satisfying snack, or a delightful late-night treat. Elevate your culinary experience with these unique Myeongran Gamja Chaejeon!
Ingredients
- 2 medium potatoes
- 2 pollack roe sacs
- 1 Tbsp pancake mix (generous)
- 2 Tbsp cooking wine (or sake)
Cooking Instructions
Step 1
Let’s start by preparing the stars of our dish: the potatoes and pollack roe!
Step 2
Peel the potatoes and slice them into very thin shreds. To prevent them from browning and to wash off excess starch, you can soak them in water immediately after shredding. (Keep the shredded potatoes in water while you prepare the pollack roe.)
**Tip:** If shredding by hand is difficult, using a mandoline slicer or a food processor will make the process much easier and safer. Be careful with your fingers!
Step 3
Make a shallow cut along the top of each pollack roe sac with a knife. Then, gently scrape out the roe (the small eggs) from the inside using the back of the knife or a spoon. Discard the membrane.
Step 4
Thoroughly drain the shredded potatoes. In a bowl, combine the drained potatoes, the extracted pollack roe, 1 Tbsp of pancake mix, and 2 Tbsp of cooking wine. Mix everything gently until well combined.
**Tip:** Adding too much pancake mix can make the pancakes tough. Since potatoes release starch, a slightly looser batter is perfectly fine. Just about a heaping tablespoon of pancake mix is usually enough. The cooking wine helps to eliminate any fishy odor from the pollack roe and enhances its flavor.
Step 5
The cooking wine is your secret weapon for eliminating any fishiness and boosting the umami flavor of the pollack roe!
Step 6
Generously oil a frying pan and preheat it over medium-low heat. When adding the batter to the pan, spread it out as thinly as possible. Cook, flipping once, until golden brown and crispy on both sides.
Step 7
**Tip:** Heat control is key! Start with medium heat, and once the pancakes begin to brown, reduce the heat to low to cook them slowly. Pollack roe is naturally salty, so the pancakes will brown faster than you might expect. Keep an eye on them to prevent burning.
Step 8
Once cooked, slice the Myeongran Gamja Chaejeon into your desired portions or serve whole directly from the pan. They are best enjoyed immediately while warm. Enjoy your delicious creation!
