Flourless Savory Potato Pancakes
A hearty snack made by pan-frying thinly julienned potatoes and beaten eggs into a thick pancake without any flour.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This savory snack is made without flour, using julienned potatoes, eggs, and ham to highlight their rich flavor. The key is to wash off the potato starch, drain the moisture thoroughly, and cook over low heat with the lid on so it cooks through to the center. Once done, it is great served with ketchup or mustard to taste.
- Servings
- 1–2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Potato1, 200 g (large)
- Egg2
- Sliced ham2–3 slices
- Fine salt1/3 tsp
Egg seasoning
- Salt1/4 tsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tsp
- Ground black peppera little
- Add 1/3 tsp of salt and let it sit for about 5 minutes so the seasoning absorbs.
- Instead of ham, you can also add bacon or vegetables like onions when pan-frying.
Steps
1. Julienne the potato as thinly as possible.
2. Rinse in water several times to wash away the starch...
3. Drain roughly in a strainer.
4. Add 1/3 tsp of salt and let it sit for about 5 minutes so the seasoning absorbs.
Pour off the moisture released from salting...
5. Remove the remaining moisture with paper towels or a dry kitchen towel.
6. Thinly slice the ham, then julienne it finely.
If using sliced ham, you can simply julienne 2 to 3 slices right away.
7. Add a bit of salt, mirin, and ground black pepper to the eggs and mix well.
8. Add the ham to the julienned potatoes and mix thoroughly.
10
9. Grease a heated pan with oil and add the julienned potatoes and ham...
10. Pour the beaten eggs evenly over the top.
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11. Cook covered over the lowest heat possible so that the inside cooks all the way through.
12. Once the bottom turns brownish, flip it over, cover with the lid again, and cook.
Finish by removing the lid at the very end to cook off moisture and make it crispy.
If you are worried about cooking it through to the center, you can divide the batter into two batches to fry,
or you can blanch the potatoes briefly in boiling water before pan-frying.
Ppunwife's tips
- Cook covered over the lowest heat possible so that the inside cooks all the way through.
- Finish by removing the lid at the very end to cook off moisture and make it crispy.
- If you are worried about cooking it through to the center, you can divide the batter into two batches to fry, or you can blanch the potatoes briefly in boiling water before pan-frying.
- Drizzle with ketchup or mustard sauce according to your taste.
FAQ
How do I cook a thick pancake so the center cooks through properly?
Keep the heat low and cover the frying pan with a lid so it cooks through evenly to the center. After flipping, continue cooking covered, then remove the lid at the end to cook off any remaining moisture so it turns crispy.
Is there an easier way if I am worried about cooking the center through?
It is easier if you divide the batter into two batches to make thinner pancakes, or briefly blanch the julienned potatoes in boiling water before pan-frying.
Can I use other ingredients instead of ham?
Yes, you can substitute sliced ham with bacon or add vegetables such as onions.
