This Korean potato pancake is slightly different from our potato pancake, which is made by beating raw potatoes into a potato paste and then mixing it with flour and eggs, and frying it until it becomes a fluffy pancake, garnished with green and red chili peppers, which will make you salivate just by looking at it.

Korean potato pancakes 'practice:

Ingredients potato 250 grams (peeled weight), 50 grams of flour, 50 grams of onion, 1 egg, green and red peppers 1 each, 2 small green onions, a small amount of peanut oil, salt, soy sauce 2 tablespoons, sugar 1 tsp

Steps:

1. Peel the potatoes and soak them in water to prevent oxidization and blackening;

2. Take the planer and quickly rub the potatoes into the velvet, pay attention not to bruise the hands;

3. Wipe the potatoes are still a little oxidized and yellowed;

4. Then in the bowl of potatoes will be onion rub the onion in the potato bowl;

5. add flour, eggs, salt, sugar, mix well into the potato batter;

6. chopped scallions, green and red peppers part of the circle, part of the cut into small dices;

7. the soy sauce into a small dish, add the scallions and diced peppers and mix into the dip;

Cooking tips:

1. potatoes with a grater into a puree will make the potatoes more tough, eating taste better it;

2. making potato batter to move a little faster, to prevent the potato oxidation. However, onions have an antioxidant effect, so the mashed potatoes will be light yellow immediately after adding the onions. The best thing to do is to fry all the potatoes at once. Although the onions have antioxidant properties, the batter will still turn darker if you leave it for a long time;

3,Frying the potato pancakes should be done on low heat, otherwise it will be very easy to fry;

4.There is no matter if you don't have a square mold, it's okay to just scoop a little bit of batter directly into the pan and spread it into a round shape. If the batter sticks to the mold, it doesn't matter, use a knife to cut around the edges and it will come off.