Garlic chivesCut into 2-inch pieces; substitute with green onions if unavailable170 g
Yukon Gold potatoCut into thin matchsticks1
OnionThinly sliced½
GarlicSmashed and finely chopped or grated2 cloves
Red chili pepperThinly sliced; optional, for presentation~1est.
Green chili pepperThinly sliced; optional, for presentation~1est.
Green onionsThinly sliced, or cut to same length as garlic chives3
All-purpose flour1½ cups
Ice cold water1½ cups
Gochujang (Korean chili paste)
1½ tbsp
Doenjang (Korean soybean paste)1 tsp
Korean chili pepper flakes (gochugaru)1 tbsp
Dashida (Korean beef stock powder)Can substitute with chicken bouillon powder, fish sauce, or more doenjang1 tsp
Cooking oilFor pan-frying each batch2 tbsp
Steps
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1
Cut the garlic chives into about 2-inch pieces (substitute with green onions if unavailable).
2
Cut the potato into thin matchsticks — the thinner the better, since it takes the longest to cook.
3
Thinly slice the onion, then smash and finely chop or grate the garlic.
4
Thinly slice the red and green chili peppers (optional, mainly for presentation).
5
Thinly slice the green onions, or cut them to the same length as the garlic chives for a different texture.
6
In a large mixing bowl, combine the flour, ice cold water, gochujang, doenjang, chili pepper flakes, and dashida, then whisk until smooth.
7
Add all the prepared vegetables into the batter and mix well. A thinner batter gives a lighter, crispier pancake; for extra crispiness, you can add some tempura powder, cornstarch, or potato starch.
8
Heat a large nonstick pan with about 2 tablespoons of oil over medium heat.
9
Once the oil is hot, pour in the batter, spread it out evenly with the vegetables, and fry for about 3-4 minutes until golden. Gently swirl the pan occasionally so the oil from the edges flows back to the center, preventing sogginess.
10
Flip once the bottom turns golden brown, and cook the other side for another 3-4 minutes until both sides are crispy and golden. If it's your first time, make smaller pancakes for easier flipping.
11
Transfer the cooked pancake to a wire rack or paper towels to drain, then repeat with the remaining batter.
12
Since the batter already contains gochujang, the pancake is well-seasoned on its own and doesn't need a dipping sauce. If you'd like one, mix vinegar, soy sauce, and chili flakes in a 1:1 ratio for a tangy dip.
PrimedTableBETA
