KOREAN POTATO STARCH RECIPES

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KOREAN POTATO PANCAKES RECIPE | MYRECIPES



Korean Potato Pancakes Recipe | MyRecipes image

These traditional Korean potato pancakes (Gamja Jeon) are a simple and comforting delight. Serve them with this savory and toasty dipping sauce for a fantastic appetizer or side dish.

Provided by Evelyn SeoYi Choi

Total Time 15 minutes

Yield Serves 2 (serving size: 2 pancakes)

Number Of Ingredients 8

2 russet potatoes, grated
½ cup water
2 Tbsp.s grated white onion
1 Tbsp. all-purpose flour
1 Tbsp. tempura flour
½ tsp. kosher salt
1?½ Tbsp.s vegetable oil
1?½ Tbsp.s finely chopped red jalapeño chile

Steps:

  • Combine grated potatoes and water in a medium bowl; let stand 15 minutes.
  • Carefully drain liquid from potatoes, leaving potato starch in bottom of bowl. Add onion, flour, tempura flour, and salt; stir to combine.
  • Heat oil in a large nonstick skillet over medium-high. Add batter to hot oil in 4 separate portions; top evenly with jalapeño. Cook until edges begin to brown and small bubbles form on top of pancakes.
  • Turn pancakes, and press each down with a spatula to create thin pancakes. Cook until slightly crisp and cooked through, about 2 minutes. Serve immediately with Korean Pancake Dipping Sauce.

KOREAN POTATO PANCAKES RECIPE | MYRECIPES



Korean Potato Pancakes Recipe | MyRecipes image

These traditional Korean potato pancakes (Gamja Jeon) are a simple and comforting delight. Serve them with this savory and toasty dipping sauce for a fantastic appetizer or side dish.

Provided by Evelyn SeoYi Choi

Total Time 15 minutes

Yield Serves 2 (serving size: 2 pancakes)

Number Of Ingredients 8

2 russet potatoes, grated
½ cup water
2 Tbsp.s grated white onion
1 Tbsp. all-purpose flour
1 Tbsp. tempura flour
½ tsp. kosher salt
1?½ Tbsp.s vegetable oil
1?½ Tbsp.s finely chopped red jalapeño chile

Steps:

  • Combine grated potatoes and water in a medium bowl; let stand 15 minutes.
  • Carefully drain liquid from potatoes, leaving potato starch in bottom of bowl. Add onion, flour, tempura flour, and salt; stir to combine.
  • Heat oil in a large nonstick skillet over medium-high. Add batter to hot oil in 4 separate portions; top evenly with jalapeño. Cook until edges begin to brown and small bubbles form on top of pancakes.
  • Turn pancakes, and press each down with a spatula to create thin pancakes. Cook until slightly crisp and cooked through, about 2 minutes. Serve immediately with Korean Pancake Dipping Sauce.

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