Korean Potato Pancakes

Highlighted under: Old-Fashioned Comfort Eats

The first time I tried making these Korean potato pancakes was during a cozy weekend when the rain just wouldn’t stop. I stood in my little kitchen, grating potatoes and hoping for the best. To my delight, the smell that filled the air was so comforting, taking me right back to the corner of my favorite Korean restaurant. Honestly, they turned out better than I expected, and now they pop up on my dinner table way more often than they should. They're crispy, satisfying, and just a little indulgent, not to mention super easy to throw together with just a handful of ingredients.

Created by

The Globalbitesrecipes Team

Last updated on 2026-06-07T23:30:19.616Z

What I Love About This

They come together with just a few ingredients from the pantry
Crispy on the outside but soft inside, yum!
Great way to use up leftover potatoes

What to Know Before Making Korean Potato Pancakes

These Korean potato pancakes are super straightforward but require a little finesse. Make sure you get most of the water out of the grated potatoes; that way, they won't turn out soggy. Honestly, I sometimes get impatient and skip this step, but it really does make a difference in achieving that nice, crisp outer layer.

While frying, don't turn the heat too high right away. If the oil is smoking, it means it's too hot. Aim for that shimmer when the oil is hot enough. If you find the pancakes are frying unevenly or if the edges are browning too quickly, it’s totally fine to adjust the heat. Cooking is all about finding that sweet spot!

Ingredients

For the Potato Pancakes

4 medium potatoes, peeled and grated
1 small onion, grated
1 large egg
1/4 cup all-purpose flour
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
Oil for frying (I use canola or vegetable oil)

Instructions

Prep the Potatoes

Start by peeling and grating the potatoes. I like to use the largest holes on my box grater. Once they're grated, you’ll want to squeeze out as much liquid as you can, or else your pancakes might end up mushy. Use a clean kitchen towel for this part—just twist it up and wring out the liquid.

Mix Everything Together

In a bowl, combine the grated potatoes and onion. Then, add the egg, flour, salt, and pepper. Stir everything until it’s nicely mixed. I usually eyeball it to ensure the consistency isn't too runny, so if it feels off, just add a bit more flour.

Heat the Oil

Grab a skillet, I usually use my non-stick one for this, and pour in enough oil to coat the bottom. Heat it over medium-high heat until it shimmers. You want the oil hot enough so the pancakes crisp up but not so hot that they burn right away.

Fry the Pancakes

Spoon about 1/4 cup of the potato mixture into the hot oil, flattening it slightly with the back of your spoon. Don’t overcrowd the pan or they won't cook evenly. Fry for about 3-4 minutes on each side, or until they're golden brown. If you notice them browning too quickly, reduce the heat a bit. Once done, transfer them to a plate lined with paper towels to absorb some of the excess oil.

Serve Warm

These pancakes are best enjoyed warm. Serve them with a dip of soy sauce or a little sriracha, if you like a kick. I always find myself going back for seconds—they're just that good!

Scaling Korean Potato Pancakes for a Crowd

If you're looking to serve a larger group, you can easily double or even triple the ingredients. Just make sure to fry them in batches to avoid crowding the pan. A crowded pan can lead to steaming instead of frying, and no one wants that. You may need extra cooking time based on how thick the batches are, so keep an eye on them.

Also, consider how you’ll keep them warm if you're making a lot at once. I usually pop them in a warm oven set to about 200 degrees Fahrenheit on a baking sheet lined with parchment or foil. They'll stay crisp and warm without drying out while you finish frying the rest!

Questions About Recipes

→ Can I make these pancakes ahead of time?

You can, but they taste best freshly made. If I make extras, I usually just pop them in the fridge and reheat them in the skillet. They'll still be tasty but won’t have that crispy texture.

→ What if I don't have any flour?

Honestly, I skip the flour half the time and they still come out fine. Just make sure you squeeze out enough moisture from the potatoes.

→ Can I use sweet potatoes instead?

You can definitely use sweet potatoes! The flavor will be a bit different, but it should still work. Just adjust the cooking time a bit as they might take a little longer.