Recipe: Eating on a Dime Potato chizimi (Korean pancake)

Recipe: Eating on a Dime Potato chizimi (Korean pancake) Delicious, fresh and tasty.
Potato chizimi (Korean pancake). Potato chizimi (Korean pancake) lacook Tokyo, JPN. Gamjajeon or gamja jeon (감자전) is a variety of Korean savory pancake made with grated or ground potatoes (감자). It's a humble dish that can simply be made with potatoes or sometimes with other vegetable additions.
I posted a recipe and video showing how to make traditional gamjajeon years ago, but this version uses a few shortcuts and is much simpler.
In the traditional way, we grate the potatoes, then drain and capture the starch to use in the pancake mixture to make it thick.
Slightly crispy on the outside and pillow-soft on the inside, this easy pancake makes for a great snack and is a testament to the delicious magic that can come out of the humble potato.
You can cook Potato chizimi (Korean pancake) using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Potato chizimi (Korean pancake)
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You need 5 of potatoes.
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You need 0,1 pound of kimchi.
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It’s 1 bundle of leeks (Nira).
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Prepare 1 tsp of soy sauce.
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Prepare 1 Tsp of potato powder.
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You need 1 tsp of chicken soup powder.
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It’s 1 tsp of salt.
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Prepare 1 tsp of grated garlic.
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Prepare of for sauce.
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Prepare 1 Tsp of soy source.
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Prepare 1 Tsp of vinegar.
Place pancakes in a single layer on a baking sheet that has been lined with foil and sprayed with cooking spray (for easy cleanup).
Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.
This is a traditional potato pancake recipe, and is a wonderful comfort food.
Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal.
Potato chizimi (Korean pancake) instructions
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Peel the potatoes and grate them. Mince kimchi. Cut leeks in any sizes that you like..
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Put a sieve on the bowl. Put potatoes into the sieve to get potatoes ‘water. (After this step you will have, grated potatoes, potato-juice and deposition of the potato-juice.).
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Put deposition of potato-juice, granted potato, kimchi, Nira, soy source, potato powder, salt and granted garlic, into a bowl and stir..
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Heat sesame oil on a flying pan. Pour a half of the pastes like crape. Cook at medium flame for two minutes..
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Flip the pancake over and cook for another two minutes..
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Pour sauce if needed..
You can use more flour if the mixture seems too wet.
In a sieve or colander, drain potatoes, squeezing to remove excess liquid.
In a large bowl, combine the flour, baking powder and salt.
Add onion and reserved potatoes; toss to coat.
Drop by tablespoonfuls onto a preheated greased skillet.