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.

Serving size and preparation times were not provided in the source data.

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