Pancakes: Korean Potato Pancake
Subject: Korean Potato Pancake
Newsgroups: rec.food.cooking
From: "±è¹Î¼±" (mini6 at netsgo.com)
Date: Fri, 31 Jul 1998 12:59:52 +0900
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Hey everyone!
There are thousands of Korean recipes but it's difficult to get the right ingredients. Here's an easy to make Korean dish. It is pancake, but not the sweet ones that you eat in the morning.
Korean Potato Pancakes (Kamja-chun)
Potatoes (preferably big ones) as much as you want
Sauce:
1 finely chopped green pepper
2 Tsp. Soy sauce
1 Tsp. vinegar
1. Peel the potatoes
2. Put the grater(the kind that you use to grate cheese) into a bowl of water
3. Grate the potatoes. Let them fall into the water (This will prevent potatoes from changing colors)
4. Filter them with a fine cloth or sieve. Do not throw away the water.
5. Leave the water for a minute. After a while there will be some starch at the bottom.
6. Carefully throw away the water but not the starch at the bottom
7. Mix the potato and the starch together.
8. Put little bit of oil in the pan.
9. Put the mixture on the pan with a spoon (make it in a small circle) and fry it.
10. It's more tastier if you let it turn brownish
11. Make the sauce. Do not put the sauce on the pancakes. It's salty. You dip them in the sauce everytime you take a bite.
You can also add minced onion, green or red pepper.
I don't know why but Koreans usually eat this kind of pancakes when it rains. Enjoy!
From: (sf)
Date: Fri, 31 Jul 1998 04:30:59 GMT
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What size and thickness are these pancakes? How flexible are they? How are they held - hand or chopsticks?
From: A.Ferszt (a.ferszt at nospam.ic.ac.uk)
Date: Fri, 31 Jul 1998 11:45:59 -0700
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This is interesting...a similar type of potato cake is made in Ireland, including the instructions to collect the starch and add it to the mix. The sauce sounds great (and distinctly unIrish).
From: James Adrian van Wyk, PE, PP (jimvanwyk at worldnet.att.net)
Date: 1 Aug 1998 12:37:16 GMT
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I don't know where you are, but in NJ, the only Korean ingredient I have not been able to find is fermented cows blood (it looks like a grey celulose sponge). Even the HanAhRhum Supermarket chain doesn't seem to have it. Anyone tnow where to get it?
From: robdgot at aol.com (RobDgot)
Date: 2 Aug 1998 15:47:54 GMT
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> Here's an easy to make Korean dish. It is pancake, but not the
> sweet ones that you eat in the morning.>>
I've been eating this type of pancake, without the sauce, all my life. We call it "potato Latkes".