Shred carrots, leeks and onions. Leave a little onion and chop it in a small bowl as one of the ingredients for dipping the juice.
Peel the potatoes and rub them into a paste with a cooking washboard.
Drain the water in the mashed potatoes, as long as the mashed potatoes don't need much water.
Mix all the ingredients together, add an egg and 30g flour (if it is too wet, add some flour), add 2 teaspoons of salt and pepper, and stir well.
Chop garlic and onion and put them together with the chopped onion before. Add 1 teaspoon of sugar and Chili powder.
Add 3 tablespoons soy sauce, 3 tablespoons vinegar and 1 tablespoon sesame oil. Stir well and dip in the juice.
Remove the oil pan, pour the Korean pancake materials prepared in step 5 into the hot pan and spread evenly. Medium-low heat, fry on both sides until golden brown.
Dip in some juice, it tastes better.