Crispy & Chewy Potato and Ham Pancake
A Rainy Day Classic: Sumine Banchan Style Potato and Ham Pancake Recipe
On a day when the rain patters outside, let the sizzle and aroma of this delicious potato and ham pancake fill your kitchen! The perfect harmony of thinly julienned potatoes, savory ham, and a hint of spicy chili pepper enhances the cozy rainy-day atmosphere. Achieving both crispiness and chewiness with the right batter ratio, you can also add eggs for an even richer flavor. Inspired by a neighbor’s blog and ‘Sumine Banchan’ recipes, create a simple yet incredibly tasty special pancake.
Main Ingredients- 1 medium potato
- 1/2 piece of ham (Spam or canned ham)
- 1 Korean green chili pepper (Cheongyang chili)
- 2 eggs (optional, for a softer texture)
- A little canola oil or cooking oil (for frying)
Cooking Instructions
Step 1
You can use Spam or other canned ham, but I used leftover ham from making budae jjigae. Any type of ham works well.
Step 2
Peel the potatoes and wash them thoroughly. Then, julienne them into uniform, thin strips about 0.3 cm thick. Consistent strip thickness ensures even cooking, leading to a better pancake. If you find julienning difficult, using a mandoline slicer can be very convenient.
Step 3
To remove any gamey smell from frozen ham, boil it in water with 1 tablespoon of Cheongju or Soju for 1-2 minutes. This step cleanses the ham’s flavor, making it more palatable.
Step 4
Drain the boiled ham and julienne it to a similar thickness as the potatoes. The ham’s saltiness will add a delightful umami to the pancake.
Step 5
Remove the seeds from the Korean green chili pepper and mince it finely. If you enjoy a spicier kick, you can leave the seeds in or adjust the quantity. Place the julienned potatoes, ham, and minced chili pepper into a large bowl.
Step 6
Add the pancake mix and water to the bowl. Mix well with chopsticks or a whisk until there are no lumps, creating a smooth batter. The batter should neither be too thin nor too thick.
Step 7
While the ‘Sumine Banchan’ recipe doesn’t include eggs, adding 1-2 eggs if you have them can make the pancake even softer and richer. Mix the eggs thoroughly into the batter.
Step 8
Heat a frying pan over medium-low heat and add a generous amount of oil. Ladle portions of the batter onto the pan, spreading them thinly into round shapes. Cooking over medium-low heat allows the pancake to cook evenly inside without burning.
Step 9
Arrange the beautifully cooked potato and ham pancakes on a plate. The sizzling sound and savory aroma as they cook will be irresistible!
Step 10
Since the ham is already salty, add just a tiny pinch of salt to the batter. It’s best to taste the mixture before adding salt and adjust as needed, considering the ham’s saltiness.
Step 11
The finished potato and ham pancake boasts a wonderful balance of soft potato, savory ham, and spicy chili. It’s delicious enough to be enjoyed without any dipping sauce, offering a crispy exterior and a chewy interior.
Step 12
Pancakes are best enjoyed immediately while they are warm! Quickly snap a photo and then dive in without hesitation – you’ll devour them in no time.
Step 13
Instead of making several small pancakes, if you prefer one large one, pour the batter into a large frying pan and crack a single egg yolk in the center before it starts to cook. This adds visual appeal and a richer flavor.
Step 14
If you added an egg yolk, reduce the heat to low and cover the pan. This allows the pancake to cook through while the yolk remains slightly runny and moist.
Step 15
Cook the egg yolk just until it’s set, leaving it slightly soft. A semi-runny yolk will blend beautifully with the pancake, adding a delightful creaminess and rich taste.
Step 16
The pancake looks incredibly appetizing with its golden-brown surface and the moist egg yolk glistening in the center. You’ll be curious to see if the yolk will gently burst when pressed.
Step 17
Cutting it like a pizza, I found the yolk wasn’t overly runny as I feared, but perfectly moist – exactly how I like it! Enjoy your delicious creation!
