Crispy Outside, Fluffy Inside Potato Pancake with Pork
Baek Jong Won’s Potato Pancake Recipe from ‘Taste of the Marketplace’
To support local potato and pork farmers, I tried making a potato pancake mixed with pork, as demonstrated by Baek Jong Won on ‘Taste of the Marketplace’. This recipe offers a delightful contrast of textures.
Ingredients
- 3 medium potatoes
- 1/4 onion
- 1/2 green onion (scallion)
- 3 Cheongyang peppers (adjust to spice preference)
- 1/2 cup water (approx. 100ml)
- 1/2 cup pancake mix (approx. 60g)
- 100g pork (ground or finely chopped belly/neck)
- 1 Tbsp soy sauce
- Cooking oil (generously for frying)
Cooking Instructions
Step 1
First, prepare the vegetables. Finely mince the onion. Thinly slice the green onion, focusing on the white parts. Finely chop the Cheongyang peppers for a spicy kick (you can adjust the amount to your liking). Peel and wash the potatoes thoroughly. Place the peeled potatoes in a blender with 1/2 cup of water and blend until smooth and finely pureed. Try not to remove too much starch from the potatoes; a slightly thick puree is ideal.
Step 2
In a large bowl, combine the pureed potatoes, minced onion, sliced green onion, and chopped Cheongyang peppers. Add the ground pork (or finely chopped pork belly/neck), 1/2 cup of pancake mix, and 1 Tbsp of soy sauce. Mix everything together thoroughly until well combined, almost kneading the mixture to ensure all ingredients are incorporated. The batter should not be too watery; it should be thick enough to hold its shape when scooped with a spoon.
Step 3
Heat a generous amount of cooking oil in a pan over medium-high heat, enough to pan-fry the pancake. Once the pan is sufficiently hot, ladle about one portion of the batter onto the hot oil. Use the back of the ladle or a spoon to spread the batter thinly into a round shape. Fry until golden brown and crispy on one side, then flip and cook the other side until equally golden and crispy. Reduce the heat to medium-low if needed to ensure the pancake is cooked through. Continue cooking until both sides are beautifully golden and the pancake is cooked to perfection, offering a wonderful contrast of crispy exterior and tender interior.
