Feeding my Korean obsession: Potato Pancakes

Hi, my name is Sandra and I am getting dangerously addicted to … Korean variety programs. And if you don’t understand a word of Korean nor understand the appeal of watching something and having to rely heavily on subtitles – let me assure you I was where YOU are now. But there is no distance in entertainment, and the Koreans have shown that so well. No other nation speaks Korean except, well, Korea. And if you consider how far and wide the “K” phenomenon has spread (hallo… Psy, anyone?) it is nothing short of a miracle.

But back to my own Korean mini-obsession.

My two fave (ok, the only two I watch actually) Korean variety shows are Running Man and Family Outing. I finished up every episode of Running Man (to date) and to continue my K-obsession, I started watching Family Outing and am hooked every since.

Every single episode of the variety program leads an onslaught to my stomach. Oh. The rice cake. The pork stews. The beef bulgogi. Kimbab. Kimchi. Drool.

I tried my hand on a Korean snack. It is so easy to do I am almost embarrassed to share. But I promise you your kids will love you for doing this.


Korean Potato Pancakes
Prep time
Cook time
Total time
Korean Potato Pancakes
Recipe type: Snack
Cuisine: Korean
Serves: 2
  • 2 medium potatoes
  • Salt to taste
  • Olive oil
  1. Wash and peel the potatoes. Cut into smaller pieces and place into a blender or food processor. Process till fine.
  2. Place the processed potatoes into a strainer to squeeze out the excess liquids.
  3. Let the liquid stand for about 10-15 minutes to allow the starch to collect at the bottom of the bowl. Throw the liquid away and add the starch back to the potato mixture. A pinch of salt to taste and mix together.
  4. Heat up the oil in a saucepan. Using a spoon, place a dollop of the potato mixture and flatten out as thinly as you can. It would take about 3-5 minutes for each side to brown.
  5. Once both sides are browned, remove and serve hot.

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