When I was young, I recalled eating potato pancake often as my dad loves it. I have tried making it before but didn't yield a pretty result as mom's. Then I gave up.
After seeing Maangi's Gamjajeon (감자전) version, I was determined to try again as my kiddos love potatoes.
Verdict:
Perhaps I shouldn't have added in the chives as it doesn't give out a vibrant green hue. Also the potatoes tends to oxidise after straining it. Thus the colour wasn't so appealing that I hope it to be.
Due to my laziness, I didn't prepare the sauce to go with this thus taste wise, it is a little bland. I think it will better to pair it with the sauce as recommended.
I also do not know whether it is the type of potato that I bought, but somehow it lacks that texture that my mom's version.
Will I make this again, sure but I think I will modify it further to suit our taste.
Perhaps I shouldn't have added in the chives as it doesn't give out a vibrant green hue. Also the potatoes tends to oxidise after straining it. Thus the colour wasn't so appealing that I hope it to be.
Due to my laziness, I didn't prepare the sauce to go with this thus taste wise, it is a little bland. I think it will better to pair it with the sauce as recommended.
I also do not know whether it is the type of potato that I bought, but somehow it lacks that texture that my mom's version.
Will I make this again, sure but I think I will modify it further to suit our taste.
What you need:
500 peeled potato
½ teaspoon salt
¼ cup water
¼ cup chopped Asian chives
vegetable oil
Garnish
red and yellow bell pepper, slice into 1 inch strips
Sauce
red and yellow bell pepper, slice into 1 inch strips
Sauce
2 tbsp of soy sauce
1 tbsp of white vinegar
a pinch of roasted sesame seeds
1 tbsp of white vinegar
a pinch of roasted sesame seeds
Method:
Cut the peeled potato into small chunks and add to a food processor
Cut the peeled potato into small chunks and add to a food processor
Add water, chopped chives,
and salt. Blend it well until creamy puree
Put the mixture in a
strainer over a bowl to strain. Press it down with a spoon gently so that the
starch water will go through the strainer.
Put the strained potato
mixture in a bowl
Wait for 1 minute for the
starch to sink in the bowl
Pour out the water to get
the starch. Add the starch to the potato mixture and stir with a spoon.
Heat up a non-stick pan
over medium heat
Add a few drops of
vegetable oil and spoon the mixture and place it on the pan. Spread it nicely
to make about 2 inch disks. Repeat this to fill it your pan depending on your
pan size.
When the bottom part
starts a little light brown, turn it over. And add the garnish strips and press
it in with a spatula. Cook about 1 minute until the bottom part turns golden
brown. Turn it over and cook 10 seconds so that the top part won't brown.
Transfer it to a serving
plate. Repeat it. You will get about 10 pancakes
Combine soy sauce, vinegar
and sprinkle sesame seeds in a small bowl.
Serve hot.I am linking this post to Asian Food Fest : Korea ( March 2014 ) hosted by Feats of Feast
Cheers!
wow! your Korean pancake look sooo pretty and yummy! I also miss those hot and yummy pancake during my trip. Will try out your recipe soon :)
ReplyDeleteEllena, omit the chive if you try it.
DeleteThank you for sharing so many -from my perspective- exotic recipes (and photographing them so lusciously). As for the oxidising potato: try a few drops of lemon juice. It should postpone discoloration for long enough so as not to interfere with aesthetics.
ReplyDeleteThank you for the tip.
DeleteYum, these look awesome!! I love korean pancake! What type of potato do you use? thanks!
ReplyDelete