Korean Pancakes with Sweet Potato and Scallions Recipe
Thin, slightly crispy pancakes with pieces of sweet potato and green scallions are Korea’s answer to our potato pancakes, just in a more vegetable-forward version. In Korea, similar pancakes are often fried on rainy days – there’s even a joke that the sound of rain resembles sizzling in a pan. They’re a great snack to share at the table.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
3
Ingredients
- sweet potato medium, peeled and cut into thin matchsticks - 1 piece
- scallions cut into pieces about 4–5 cm long - 1 bunch
- wheat flour about 3/4 cup - 120 g
- potato starch - 2 tablespoons
- water cold - 220 ml
- egg - 1 piece
- salt - 0.5 teaspoons
- vegetable oil for frying - 4 tablespoons
- soy sauce for the dip - 2 tablespoons
- rice vinegar for the dip - 1 tablespoon
- water for the dip - 1 tablespoon
- sesame seeds for the dip - 1 teaspoon
- chili flakes optional, for the dip - 0.25 teaspoons
Main Ingredient:
sweet potato
Preparation
- Peel the sweet potato and cut it into very thin matchsticks, roughly the size of matches, so it softens quickly in the pan.
- Wash and dry the scallions, then cut them into pieces about 4–5 cm long.
- In a bowl, mix the wheat flour, potato starch, and salt. Add the egg and gradually pour in 220 ml of cold water, whisking until you get a smooth, fairly thin batter, similar to crepe batter.
- Add the sliced sweet potato and scallions to the batter. Gently mix so the vegetables are evenly coated in the batter.
- Heat 1–1.5 tablespoons of oil in a large pan over medium-high heat. Pour in a portion of the batter with vegetables, spreading it thinly over the entire surface of the pan to form a pancake about 0.5 cm thick.
- Fry the pancake for 3–4 minutes, until the bottom is golden and crispy and the edges slightly lift from the pan. Carefully flip it using a large spatula and fry for another 2–3 minutes.
- Transfer the cooked pancakes to a plate lined with paper towel. Repeat until you use up all the batter, adding more oil to the pan as needed.
- Make a quick dip: in a small bowl, mix the soy sauce, rice vinegar, 1 tablespoon of water, sesame seeds, and chili flakes. Serve the pancakes cut into triangles, dipping them into the sauce.
Storage
In fridge:
2 days
Freezing:
Yes
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Recipe submitted by
Marek, Site owner
Published:
Updated:
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