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Vegetarian, East Asian

Korean style potato pancakes with rice and kimchi

Korean style potato pancakes are grated, pressed potato patties pan fried until crispy, served with rice, kimchi and a tangy soy dipping sauce. This easy recipe serves 4, takes 40 minutes and costs €1.30 per person. The trick is the potato starch itself, which binds the pancakes together without any flour.

Tonight, crispy shredded potato pancakes, golden outside and soft inside, with a tangy soy dipping sauce.

Korean style potato pancakes with rice and kimchi
Total time
40 min
Difficulty
Easy
Cost per person
€1.30
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

The first bite is all crunch, a thin golden crust that shatters, then it turns soft and almost creamy underneath, close to mashed potato. Grated onion adds a touch of sweetness, while the tangy soy dipping sauce wakes everything up with its sharpness and a hint of chili. Kimchi brings the crunch and zing that plain potato is missing.

This is a weeknight dinner that doesn't eat up your evening, and it's also an easy way to introduce kids to kimchi, served alongside a pancake they'll recognize right away. Mon Chou loves this recipe for its low cost and because it needs almost no specialty ingredients beyond kimchi and Korean chili flakes, which you can skip if you don't have any.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 800 g
  • Onion 1

Pantry

  • Potato starchoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 6 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Rice vinegar 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Korean chili flakes or mild chili powder 1 tsp
  • Fish free kimchi 150 g
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Soy, Gluten

The step by step recipe

  1. Peel and grate the potatoes and onion, then press them in a kitchen towel over a bowl. 8 min

    Let the water settle, the starch collects at the bottom of the bowl.

  2. Mix the grated potato with the collected starch, the potato starch and a pinch of salt.

    Pour off the clear water and keep only the white starch.

  3. Cook the rice in a pot of salted water, then drain it. 11 min

    Start it before the pancakes.

  4. Heat the oil, shape thin pancakes in the pan and cook until golden on both sides. 12 min

    Flatten the pancake into a thin layer, it gets crispier that way.

  5. Mix the soy sauce, vinegar, sugar and chili flakes, and serve with the pancakes, rice and kimchi.

    Serve right away, a crispy pancake loses its texture fast.

Our tips to get it right

  • Grate the potatoes right before cooking them, they darken quickly once peeled and exposed to air.
  • Don't crowd the pan, two or three pancakes at a time is enough for them to cook flat and brown evenly.
  • Use a wide, well heated pan before adding the oil, the pancake sticks less and flips easily.

The variations

  • Swap part of the potatoes for grated sweet potato for a sweeter, more colorful pancake.
  • Stir in grated carrot or zucchini for extra texture and color.
  • For kids who don't like spice, serve the kimchi on the side and make a soy sauce without chili.

What to serve it with

  • A bowl of light miso soup
  • Steamed vegetables with sesame
  • Green tea or lemon water

Storage

Cooked pancakes keep for 2 days in the fridge in a sealed container, though they lose some crispness. Reheat them in a dry skillet rather than the microwave to bring back some of that texture. The raw batter doesn't freeze well because of its water content.

Questions about this dish

Can I use cornstarch instead of potato starch?

Yes, cornstarch works just as well and binds the pancakes the same way. Keep the same amount, two tablespoons is enough for 800g of potatoes.

Do I have to use fish free kimchi?

Fish free kimchi keeps the recipe vegetarian, but regular kimchi works fine if that's not a concern for you. The taste stays close, only the ingredients differ.

Can I make the pancake batter ahead of time?

It's better to mix it right before cooking, since grated potatoes oxidize and release water as they sit. If needed, prep up to an hour ahead and keep the batter covered in the fridge.

Why is it important to press the grated potatoes?

Pressing removes excess water, which lets the pancake crisp up instead of turning soft while cooking. It's also how you collect the starch that replaces flour as a binder.

How long does it take to make Korean style potato pancakes with rice and kimchi?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Korean style potato pancakes with rice and kimchi?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Korean style potato pancakes with rice and kimchi cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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