All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
Bindaetteok, savory pancakes, are a huge part of Korean cuisine. I grew up eating different versions of it and count potato pancakes and kimchi pancakes some of my all time favorite dishes. I have never been a huge fan of potatoes but what I love about this pancake version is the chewy texture with the crunchy edges. It also helps that this pancake is made using only two ingredients: potatoes and onions. Key to the chewy texture is in separating the starch from the 'potato liquid'. Once you blend the potatoes, take the time to separate the chunks out from the liquid by putting it through a strainer. Once you have the liquid mixture, carefully pour out the liquid that floats to the top, preserving the white starch (it will be slightly thicker in consistency and will sink to the bottom). The white starch gets added back into the blended potatoes, giving it a lovely chewy texture.
TIME 30 minutes
- 5-6 potatoes
- 1 onion
- Ground white pepper and salt
- Peel potatoes and cut into large pieces. Blend it all together until there are no chunks.
- Place the pureed potato through a mesh strainer, separating the liquid to the solid. In the mean time, blend the onion.
- Add pureed onion to the 'solid' potatoes. Carefully tilt the liquid from the potato and pour the top layer of the liquid out, preserving the white starch, slightly thicker in consistency, that sank to the bottom of the bowl. Add the starch into the potato and onion mixture.
- Add ground white pepper and salt. Pan fry couple spoonfuls at a time in medium heat, flipping once. Make sure you use enough oil on the pan so that the pancake doesn't stick and crisps up nicely.
- Serve with a side of soy sauce, vinegar and sesame oil mixture.
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