Side Dishes

Potato and Yam Pancakes마감자전

Name: Potato and Yam Pancakes
Cuisine: Korean
Ingredients: 40 g Potato; 15 g Rice flour; 5 g Onion; 5 g Cooking oil; 2 g Green onion; 2 g Vinegar; 0.5 g Sesame seeds

Grated potato and yam are mixed with onion and glutinous rice flour, pan-fried into round pancakes, and served with a tangy soy dipping sauce.

Potato and Yam Pancakes — Korean recipe photo

Ingredients

Potato40 g Potato
Rice flour15 g Rice flour
Onion5 g Onion
Cooking oilpantry5 g Cooking oil
Green onion2 g Green onion
Vinegarpantry2 g Vinegar
Sesame seedspantry0.5 g Sesame seeds

Instructions

1
Wash the onion and green onion and finely chop them.
2
Peel the potato and yam, then wash them.
3
Grate the potato and yam.
4
Combine the chopped onion and green onion with the grated potato and yam, then add the glutinous rice flour and mix into a batter.
5
Heat a pan coated with brown rice oil, spoon in the batter, and pan-fry into round pancakes about 8 cm in diameter.
6
Combine the soy sauce, green onion, vinegar, and sesame seeds to make the dipping sauce and serve it alongside the pancakes.

Ingredient substitutions

Potato: Korean radish gives a lighter texture.
Rice flour: Wheat flour behaves differently and is not an exact substitute, especially in rice cakes and porridge.
Onion: Shallot or leek works with a different aroma.
Cooking oil: Any neutral frying oil works.
Green onion: Chives or a small amount of leek can work, with a different flavor.

Nutrition & source