Editorial sample recipeKoreanbeginnerveganvegetariandairy-free

Crispy Korean Shredded Potato Scallion Pancakes

Name: Crispy Korean Shredded Potato Scallion Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 large Russet potatoes, peeled; 4 stem Scallions, cut into 2-inch matchsticks; 3 tbsp All-purpose flour; 2 tbsp Cornstarch; 3 tbsp Water, ice-cold; 0.5 tsp Sea salt; 2 tbsp Low-sodium soy sauce, for dipping sauce; 1 tbsp Rice vinegar, for dipping sauce; 3 tbsp Vegetable oil, for frying

Golden-brown crispy savory pancakes made with shredded russet potatoes and fresh scallions, served with a tangy soy dipping sauce.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Crispy Korean Shredded Potato Scallion Pancakes

AI illustration

Technique to learn

Moisture Extraction Pan-Frying

Removing free water from root vegetables before battering to maximize surface searing and crisp structure.

Instructions

Step 1: Julienne or shred russet potatoes coarsely, then rinse in cold water and wring thoroughly dry in a clean kitchen towel.
Step 2: Mix low-sodium soy sauce and rice vinegar in a small bowl to make the dipping sauce; set aside.

Step 3: In a large bowl, combine shredded potatoes, scallion matchsticks, all-purpose flour, cornstarch, sea salt, and ice-cold water until light batter binds ingredients.

Step 4: Heat 1.5 tbsp vegetable oil in a non-stick skillet over medium-high heat until oil shimmers.

Step 5: Spread half of potato mixture into skillet in a thin flat pancake shape; fry 5 minutes until edges are crisp and deep golden.

Step 6: Flip pancake carefully, add a splash of extra oil along skillet edge, press down gently, and fry another 4 minutes; repeat with second pancake batch and serve hot with dipping sauce.

Cooking tips

Wringing moisture out of shredded potatoes prevents steam buildup, resulting in extra crispy edges.
Using ice-cold water in batter suppresses gluten development for a crispier pancake bite.
Original home-cooking adaptation inspired by Korean; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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