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Easy Korean Potato Pancake
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Korean Potato Pancake

simple homemade pancake dipping sauce makes for a hearty appetizer. Made only of simple ingredients that could be available in your pantry. It’s chewy inside and crisp outside. Make this an easy appetizer and get praises from the crowd.
Prep Time20 mins
Cook Time15 mins
Course: Appetizer
Cuisine: Korean
Keyword: Korean Potato Pancakes
Servings: 4 people
Calories: 243kcal
Author: Shobelyn Dayrit


  • shredder
  • frying pan
  • spatula


Dipping Sauce

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 2 tablespoons onion finely chopped
  • 1 teaspoon sugar

Potato Pancake Mix

  • 1 large potato cleaned, peeled, shredded
  • 1/4 cup onion chopped
  • 1/4 teaspoon salt season according to your liking
  • 1/4 cup potato starch you can use cornstarch
  • 1/4 cup canola for frying

Optional Ingredients

  • 1 stem green onion, leeks, carrots


Potato Pancake Mix

  • Peel the potato and wash with water. Shred using the shredded and place into a medium-sized bowl.
    Add in the chopped onion, salt, starch, and salt. Add more salt as needed.
    Heat canola oil in a medium-size frying pan. Place the potato mixture and level out using a spatula. Fry until golden brown and the ingredients are compacted together. Flip over to the other side and fry until golden brown. Serve hot.

Make the Dipping Sauce

  • Mix all of the ingredients in a medium-sized bowl and season accordingly


Calories: 243kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 408mg | Potassium: 520mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg