Monday, 5 December 2016

Korean Potato Pancake with Onion Soy Sauce.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's a cross between an onion bhaji and a bag of french fries!
I mean, if that doesn't persuade you, I don't know what will.


I measure the success of a recipe but how often we make it. After we first made the pancake, we made it again a further four times in the same week! It was that good!
Let's discuss this combination, shall we? We start by making a simple onion soy sauce. It's a one-bowl recipe which uses ingredients that I bet you have in the kitchen right now - soy sauce, vinegar, sugar, onion, spring onion and a jalapeno chilli. We stir everything up and let it sit while we make the easiest pancake ever.

The Korean pancake is four ingredients one of which is salt. I may as well tell you the other three: a potato, some onion and a little cornflour which makes this pancake vegetarian and gluten-free. I prefer to make a large pancake and slice it up into wedges. This pancake is super crispy on the outside whilst still having a soft and chewy inside. Dipped in the onion soy sauce, it's the best simple lunch, lazy dinner or even breakfast. Enjoy!

Crispy Potatoes, previously: homemade oven chips // creole potato wedges // potato hash browns // my grandma's potato pancakes

A Simple List of Ingredients:

For the Onion Soy Sauce:
1. Soy Sauce
2. Vinegar
3. Sugar
4. Onion
5. Spring Onion
6. Jalapeno Chilli

For the Korean Potato Pancake:
1. Potato
2. Onion
3. Salt
4. Cornflour
5. Vegetable Oil


Bismillah, let's begin!

We'll start by making an onion soy sauce. I like to make it before the pancake so that the onion has time to soften and give flavour to the sauce.

A little chopping to begin! Take:
1/4 small Onion, peeled
1 Spring Onion
1 Jalapeno Chilli

Give everything a thin slice.

The onion should result in about 1/4 cup once sliced.

I love adding in a spring onion as well as a normal onion - this is an onion soy sauce after all!

We love our spice so I left the seeds in my chilli. You can take them out, if you want.

Once everything has been sliced, this sauce is the easiest one-bowl recipe ever!

Into a small bowl, pour in 2 tablespoons Soy Sauce.

And, 1 tablespoon Vinegar. I used white wine vinegar but any will do. The vinegary tang goes so well with the savoury, salty soy sauce.

For a little sweetness, in goes 1/2 teaspoon Sugar.

And then, all our fresh ingredients starting with the sliced onion.

The sliced spring onion!

And, the chilli!

Now, all we do is stir things up!

Like so!

Our onion soy sauce is done! Set aside to sit and marinade so that it's ready for the pancake!

Next, to make the Korean potato pancake. We begin by grating our potato and onion. I like to use a food processor fitted with the grater attachment. 

Take 1 large Potato. Mine weighed around 9oz or 255g.

Peel and roughly chop the potato.

Get the potato into the processor.

And, grate!

Next, the onion. I used 1/4 small Onion which weighed around 2oz or 60g. 

And, grate the onion!

If any bits don't grate properly, I slice them up thinly with a knife.

Once the potato and onion are ready, it's time to mix up our pancake batter.

Scrape the potato and onion into a bowl.

Add in 1/4 teaspoon Salt. I don't like to add too much because the onion soy sauce is quite salty.

Finally, throw in 40g (1/4 cup) Cornflour. For a juicier, softer pancake, add in 60g.


Stir things up!


Until everything is well combined! And, our batter is done!


To cook, place a large frying pan over a medium heat. The bigger the pan, the crispier the pancake. Mine measured 8 inches / 20cm wide.


Add in at least 4 tablespoons Vegetable Oil. You need the oil if you want a crispy, golden brown pancake.


Let the oil heat up over a medium heat.


Once the oil is hot, add in all the pancake batter.


Grab a spatula and begin to press the batter out evenly.


Like this!


Keep the heat on medium and set a 3 minute timer.

When the timer goes off, grab a spatula.


Be brave and flip it in one go!


Set the timer for another 3 minutes and let the pancake cook.


Then, flip, another 3 minutes, flip, and another 3 minutes.


So, I cook my pancake for a total of 12 minutes, flipping 4 times in between.


Until we have a golden brown and cooked pancake!


This pancake is best served fresh so let's eat!


Grab the onion soy sauce and let's slice up our pancake!


Serve the pancake with onion soy sauce.


There are so many reasons why I love this recipe. It's so quick to make, is vegetarian and is very satisfying. The pancake is crispy and juicy at the same time. Dipped into the onion soy sauce, it is so good. You have to give the recipe a go!

Full Written Recipe:

Korean Potato Pancake with Onion Soy Sauce.

Prep Time: About 20 minutes.
Cook Time: About 15 minutes.
Serves: About one extremely hungry person.

Ingredients

For the Onion Soy Sauce
2 tablespoons Soy Sauce
1 tablespoon Vinegar (I used white wine vinegar)
1/2 teaspoon Sugar
1/4 small Onion, peeled and thinly sliced
1 Spring Onion, thinly sliced
1 Jalapeno Chilli, thinly sliced

For the Korean Potato Pancake
1 large Potato (about 9oz/255g)
1/4 small Onion (about 2oz/60g)
1/4 teaspoon Salt
40g (1/4 cup) Cornflour
Vegetable Oil, as needed to fry

To make the onion soy sauce:
The easiest one-bowl recipe! Place all the ingredients into a small bowl and stir together. Set aside whilst you make the pancake.

To make the Korean potato pancake:
Peel and grate! Peel and grate both the potato and onion. I like to use a food processor fitted with a grater attachment but you can also use a normal grater.

Mix it up! Place the grated potato, grated onion, salt and cornflour. Mix everything until really well combined.

Cook! Place a large frying pan over a medium heat. My pan is on the bigger side - around 8 inches / 20cm wide. A bigger pan makes a crispier pancake. Once the pan is hot, add in at least 4 tablespoons of vegetable oil.

Once the oil is hot, add in all the pancake mixture and press out evenly with a spatula. Cook the pancake for 3 minutes, flip, 3 minutes, flip, 3 minutes, flip, 3 minutes. I cooked mine for a total of 12 minutes until it was crispy and golden. I drizzled in extra vegetable oil, if needed.

Serve! Slice with a pizza cutter and eat straight away with the onion soy sauce. Enjoy!

Recipe Notes:
  • I prefer my pancake on the crispier side so added in 40g cornflour. If you want a slightly softer pancake, throw in 60g cornflour.
  • I don't add too much salt to my pancake because the onion soy sauce is quite salty. 
  • Don't fear when flipping your pancake. If you've added enough oil to the pan, it should be easy to flip.
{adapted from maangchi}

This Time One Year Ago:
Keep me in your duas please, and enjoy your pancake!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

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