Korean · beginner
Crispy Korean Shredded Potato Scallion Pancakes
Golden-brown crispy savory pancakes made with shredded russet potatoes and fresh scallions, served with a tangy soy dipping sauce.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Julienne or shred russet potatoes coarsely, then rinse in cold water and wring thoroughly dry in a clean kitchen towel.
- 02
Mix low-sodium soy sauce and rice vinegar in a small bowl to make the dipping sauce; set aside.
- 03
In a large bowl, combine shredded potatoes, scallion matchsticks, all-purpose flour, cornstarch, sea salt, and ice-cold water until light batter binds ingredients.
- 04
Heat 1.5 tbsp vegetable oil in a non-stick skillet over medium-high heat until oil shimmers.
- 05
Spread half of potato mixture into skillet in a thin flat pancake shape; fry 5 minutes until edges are crisp and deep golden.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Moisture Extraction Pan-Frying
Removing free water from root vegetables before battering to maximize surface searing and crisp structure.
Notes from the kitchen
- 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.
