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Korean potato pancakes

Quantity: 15-20 pieces

Complexity: medium

Working time: 15 min

Total preparation: 40 min


  • 500 g coarsely grated raw potato

  • 1 large onion

  • 2 eggs

  • 2 tbsp cornstarch

  • salt and pepper to taste

  • few tbsp Sunflower oil for frying

No photo yet, maybe later.


Coarsely grate the potatoes.

Chop the onion.

Mix the grated potatoes, onions, eggs and cornstarch well with salt and pepper in a bowl.

Heat oil in frying pan.

Spoon 1 heaped tablespoon of the mixture into the pan at a time and smooth it with the spoon so that the pancakes have a diameter of approximately 6 cm.

Fry for 3 minutes until golden brown and turn over with a spatula, fry the pancake for another minute or 2.

Don't set the heat too high or the pancakes will burn!

More pancakes can be baked in the frying pan at the same time.

Keep the pancakes warm (in a lukewarm oven or aluminum foil).

Delicious with Korean soy dip .


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