Chewy and Unique Potato Noodles Pancake
How to Make Delicious Potato Noodles Pancake
Tired of the usual potato dishes? Then, pay attention to this Potato Noodles Pancake recipe! Inspired by an idea that gained attention after being featured on television, this is a special dish where potatoes are julienned like noodles and pan-fried until chewy. Its unique texture, crispy on the outside and chewy on the inside, is sure to captivate your taste buds. Make this distinctive pancake easily at home!
Main Ingredients
- 2 medium potatoes
- 2 tsp salt
- 1 1/2 ladles glutinous rice flour (approx. 150g)
- About 2 cups water (adjust batter consistency as needed)
Dipping Sauce Ingredients
- 1 Tbsp honey
- 2 Tbsp vinegar
- 3 Tbsp soy sauce
- 0.5 Tbsp sesame oil
- 0.5 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp honey
- 2 Tbsp vinegar
- 3 Tbsp soy sauce
- 0.5 Tbsp sesame oil
- 0.5 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Peel and thoroughly wash the 2 potatoes. Using a potato cutter or a specialized julienning tool, shred the potatoes into the thinnest possible strands, resembling noodles. Gently rinse the julienned potatoes under cold running water to remove excess starch, then drain them in a colander and lightly pat dry. This step helps ensure a crispier pancake.
Step 2
In a bowl, combine 1 1/2 ladles of glutinous rice flour. Gradually add about 2 cups of water while mixing to create the batter. It’s crucial not to add all the water at once; add it little by little, stirring to prevent lumps, until you achieve the desired consistency. The batter should be thick enough to bind the ingredients together, rather than runny.
Step 3
If you wish to add more flavor and depth, this is the stage to incorporate optional ingredients like minced cheongyang chili peppers, finely chopped green onions, or thinly sliced onions. Add chili peppers for a spicy kick, green onions for aroma, or onions for a hint of sweetness, according to your preference. (The photo shows cheongyang chili peppers and green onions.)
Step 4
Combine the prepared potato noodles, glutinous rice flour batter, and any optional ingredients you’ve chosen in the bowl. Gently mix everything together, being careful not to break the potato strands so they retain their noodle-like shape. Ensure all ingredients are well coated with the batter.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Using enough oil is important for achieving a golden-brown and crispy pancake without burning.
Step 6
Spread the batter thinly and evenly onto the hot pan, shaping it into a pancake. Avoid making it too thick, as this will increase cooking time. Cook over low to medium heat until the edges begin to turn golden brown. Patience is key – slow and steady cooking is the secret to a crispy texture.
Step 7
Once one side of the pancake is partially cooked, drizzle a little more oil over the cooking surface. This will help make the pancake even more savory and crispy.
Step 8
Sprinkle salt over the potato noodles pancake to season. You can add about 2-3 pinches according to your taste. (The photo uses a spicy, herby salt. Regular salt or herb salt works just as well.)
Step 9
When the bottom side is golden brown, carefully flip the pancake. After flipping, briefly increase the heat to high. This high-heat step prevents the pancake from absorbing too much oil, keeping it from becoming soggy and ensuring it cooks up crispier. Be cautious, as high heat can cause it to burn quickly.
Step 10
After the quick high-heat sear, reduce the heat back to low or medium and continue to cook for a little longer on both sides until it’s evenly golden brown and appetizing.
Step 11
Plate the beautifully cooked potato noodles pancake. It’s ready to be served! The combination of chewy potatoes and glutinous rice flour creates a wonderfully unique texture that makes this a truly special dish. Enjoy it with the prepared dipping sauce for an extra burst of flavor. Enjoy your meal!
