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Subject: Korean Potato Pancake
Newsgroups: rec.food.cooking

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From: "μ" <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 its difficult to get the right
ingredients. Heres 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.Its more tastier if you let it turn brownish
11.Make the sauce. Do not put the sauce on the pancakes. Its salty. You
dip them in the sauce everytime you take a bite.

You can also add minced onion, green or red pepper.

I dont know why but Koreans usually eat this kind of pancakes when it
rains. Enjoy!

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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? 

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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).

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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?

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From: robdgot[at]aol.com (RobDgot)
Date: 2 Aug 1998 15:47:54 GMT
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> Heres 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".


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