Recipe: Hong Yeo-rim's potato pancake

Potato pancakes [HONG YEO-RIM]

 
Chef Hong Yeo-rim believes that the humble potato is an ideal ingredient — cheap, nutritious and perfect for single households.
 
“I wonder if there is any great ingredient like the potato, which is cheap and available in any country. It's also an excellent dietary option, being low in calories and easy to digest. It is great for those living alone who do not cook frequently.”
 
But there is nothing better than oil to bring out its savory flavor to the fullest, according to Hong, who is also the author of the cooking book “My Mom’s Recipes.”

Potatoes are a cheap and nutritious option [HONG YEO-RIM]

 
“Nothing enhances the savory flavor of potatoes like oil — just think of French fries. Then there’s the potato pancake. Potato pancakes make for a great snack and pair wonderfully with makgeolli — Korean fermented rice wine — and soju. Try these pancakes with drinks, and they will make you forget any envy for friends flaunting their winter vacations on social media."
 

 

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Hong Yeo-rim's potato pancake 

 

 
Ingredients (for 2 people):  
3 potatoes — 1 teaspoon of salt — water — 1 tablespoon of pan-frying power — cooking oil — a dash of Cheongyang chili pepper
 
Instructions
1. Wash and peel the potatoes.
2. Cut the potatoes into thin, fine slices.
3. Soak the potato slices in water for 10 minutes to remove excess starch.
4. Drain the potatoes in a sieve, sprinkle with salt and mix well.
5. After 10 minutes, squeeze the potatoes to remove remaining water.
6. Add the pan-frying powder and mix until no powder is visible.
7. Add finely cut Cheongyang chili pepper or red chili peppers based on your preference.
8. Heat a generous amount of oil in a preheated pan and fry small portions of the mixture. After flipping to the other side, press down with a spatula to enhance even cooking.
9. Serve with soy sauce, vinegar or red pepper flakes according to your taste.

Thinly sliced potatoes [HONG YEO-RIM]

 
Pro tips from chef Hong Yeo-rim
 
“When selecting potatoes, choose those that are firm and have minimal bruising. It’s better if the skin is smooth without wrinkles and the surface is not flaky.”
 
“If stored for too long, potatoes may turn black or green, and some may sprout, which contains toxins. I recommend storing them in a dark place with good ventilation, away from direct sunlight. They are known to last longer when kept with apples.”
 
“While potato pancakes are typically made with grated potatoes using a grater or a mixer, the recipe for slicing them thinly and frying until crispy is gaining popularity. This method is like a collaboration of Western French fries and Korean potato pancakes.”
 
“While grated potato pancakes offer a subtle nuttiness, pancakes made with thinly sliced potatoes provide an accentuated flavor complemented by a crispy texture.”

BY HONG YEO-RIM, WOO JI-WON [woo.jiwon@joongang.co.kr]