Recipe of the week: South Korean Potato Pancake


&bull 6 oz. side pork

&bull 7 oz. garlic chives (can use green onions)

&bull 2 beaten eggs

&bull 2 cups flour

&bull 1 medium potato

&bull 1 1/3 cup Chinese

chicken stock (can use regular chicken stock)

&bull 2 tablespoons sesame oil


&bull 4 tablespoons soy sauce

&bull 2 tablespoons rice vinegar

&bull 4 teaspoons chili oil (can use chili sauce or chili powder)

&bull 2 teaspoons sesame oil

&bull 2 teaspoons sugar

To make sauce:

1. Put soy sauce and rice vinegar into a bowl and stir

2. Add chili and sesame oils

3. Add sugar and mix

To make batter:

1. Chop garlic chives

2. Cut pork into strips

3. Peel the potato

4. Grate potato into bowl

5. Add flour to bowl and mix

6. Add chicken stock and stir

7. Add beaten eggs and mix well with whisk

8. Add pork and garlic chives to batter and mix

To cook:

1. Heat sesame oil in pan on medium heat.

2. Put in one large spoonful of batter (a single serving).

3. Spread batter into a circle.

4. When the edges of the batter become firm, flip the pancake over and cook until brown.

5. Place the pancake on a plate and cut it into smaller pieces.

6. Add sauce and serve!

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