Step 1

Blend the potato in a mixer or food processor.

Step 2

Strain the water from the pureed potato by letting it sit on a bowl for about 5 mins.

Step 3

Blend the onion in a mixer or food processor.

Step 4

Mix the pureed potato and onion in a bowl. Add some salt.

Step 5

Empty the water in the bowl (from step and add any residue potato from the bottom of the bowl into the potato and onion mixture above (from step 4). Stir it well. (Some say, the reason for this step is to make the potato mixture crispier by adding the starch, but for me the main reason is to increase the potato mixture volume. More volume, more pancakes :))

Step 6

Heat the pan on high heat and add some oil.

Step 7

Once the pan is heated, scoop out the potato mixture and place it onto the pan. Reduce the heat to medium-high.

Step 8

(Optional step) Once one side of the pancake is about 70-80% cooked, garnish with the chilli.

Step 9

When one side of the pancake is completely cooked, turn it over. Lightly press it with a spatula to flatten a bit.

Step 10

When the other side of the pancake is completely cooked, turn it over again to see whether it is cooked through. Also, if you prefer crispy golden pancakes, cooking them both sides twice is not a bad idea as long as you don’t burn them.

Step 11

Serve warm with some Korean pancake sauce.