How to make simple Korean spinach potato pancakes
Korean savory pancakes are always a huge hit. They are crisp, chewy, and irresistibly delicious with the dipping sauce.
Here is one simple recipe called spinach potato pancakes (시금치 감자전, shigumchi gamja-jeon). It is extremely easy and quick to make with--you guessed it--spinach and potato. It is a great way to feed spinach to those who doesn't like spinach. I guarantee that they will enjoy these pancakes.
This is a Korean deep fry flour mix called Tuigim garoo (튀김가루). It is generally used to make tempura, the deep-fried shrimp and vegetables, etc. You can find it in any Korean grocery store or look for tempura flour in other Asian stores. You can use this flour mix to create very crisp pancakes.
Combine the flour with ice cold water in a large mixing bowl. The batter consistency should be similar to breakfast pancake batter. Adjust the amount of water accordingly.
Add chopped spinach, some sliced onion,
and thinly sliced potato to the flour mix in a bowl. You will want to "Julienne" the potato as thin as you can so that they cook evenly.
Mix well. You can add some black pepper, chili, or other flavor enhancing ingredients if you wish. If you want to add some protein, add some shrimp, squid, or mussel to the batter. That will make this pancake even more tasty.
Heat oil in a skillet over medium heat and spread a desired amount of batter into a thin layer. You can make whatever size you want. Let it fry for 3-4 minutes.
Flip it over and cook the other side until slightly golden brown, about 3-4 minutes. That's it! How quick and easy is that?
You will want to eat these pancakes right away when they are hot to enjoy the maximum crispiness and deliciousness.
Don't forget the dipping sauce. It is mixture of soy sauce and lemon juice with a little bit toasted sesame seeds. If you want a spicy kick, you can sprinkle in some Korean chili flakes.
Try this warm crisp savory Korean pancakes at home when the weather outside is cold and snowy. Greasy, savory dishes are always comforting in the winter. Don't you think? Hope you can give this a try.
Spinach Potato Pancakes
- 2-1/4 cups Korean deep fry flour mix (or tempura powder)
- 1-2/3 to 1-3/4 cups ice water
- 1 bunch spinach, roughly cut
- 1/2 onion, sliced
- 1 medium russet potato, thinly julienned
- oil for pan frying
For the dipping sauce:
- 3 tablespoons soy sauce
- 1-1/2 tablespoon fresh lemon juice
- 1 teaspoon toasted sesame seeds
- 1 teaspoon Korean chili flakes, optional
- Combine the flour mix with ice water in a large bowl. The batter consistency should be similar to breakfast pancake batter. Adjust the amount of water accordingly.
- Add the spinach, onion, and potato into the bowl and stir well to combine.
- Heat 1 tablespoon of oil in the skillet over med-high heat. Spread a desired amount of pancake patter to a thin layer. Pan fry for 3-4 minutes on each side or until lightly golden brown. Flip to the other side and fry for another 3-4 minutes. Drizzle a little more oil if necessary. Repeat the pan frying.
- Meanwhile combine soy sauce and lemon juice in a separate, shallow dish to make the dipping sauce.
- Serve the pancakes hot with the dipping sauce. Enjoy!