Korean Sweet Potato And Mushroom Pancakes Recipe

About this recipe

These savory pancakes combine the earthy flavors of mushrooms with the sweetness of grated sweet potato, creating a crispy and delicious snack perfect for any time of the day.

Ingredients

• 1 kg Sweet Potato
• 200 ml Sesame Oil
• 100 g Garlic
• 180 g Button Mushroom
• - Rice Flour
• 90 g Dark Soy Sauce
• 500G Limgane Red Pepper Powder, Gochugaru For Seasoning 임가네 고춧가루 조미용 500G
• 100 g Salt
• 500 ml Oil (For Frying)

Instructions

1. 1. Peel and grate the sweet potato into fine shreds using a grater.
2. 2. Finely chop the mushrooms and green onions, ensuring even-sized pieces for cooking.
3. 3. In a mixing bowl, combine rice flour, chickpea flour, grated sweet potato, mushrooms, green onions, soy sauce, sesame oil, garlic paste, gochugaru, and salt.
4. 4. Gradually add water to the mixture until you get a thick but pourable batter consistency.
5. 5. Heat a non-stick pan over medium heat and add a tablespoon of cooking oil to coat the surface.
6. 6. Pour a ladleful of batter onto the pan, spreading it evenly to form a pancake about 1cm thick.
7. 7. Cook the pancake for 3-4 minutes on one side until golden and crispy, then carefully flip it over.
8. 8. Cook the other side for another 3-4 minutes until cooked through and crispy on the edges.
9. 9. Repeat the process with the remaining batter, adding more oil as needed for each pancake.
10. 10. Once all pancakes are cooked, place them on a serving plate and garnish with sesame seeds or more chopped green onions.