Potato Sujebi Pancake (Korean dough-flake pancake) recipe - ingredients, nutrition and when to eat it
A potato sujebi pancake is made by grating or thinly slicing potatoes, adding sujebi dough, and pan-frying until golden.
A potato sujebi pancake is made by grating or thinly slicing potatoes, adding sujebi dough, and pan-frying until golden. Crisp around the edges and chewy inside, it makes a lovely rainy-day snack or a light bite with drinks.
Vegetables · 25 minutes to cook
Nutrition (per 252g serving): 356.2 kcal · protein 6.3g · carbohydrate 49.1g · fat 14.3g · sodium 337.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the batter thinly in the pan for crispier potato and dough edges.
Tips: After grating the potatoes, pour off just a little liquid if they seem too wet, then mix them into the batter.
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Ingredients (1 serving)
- Potatoes — 1 pc
- All-purpose flour — 4 Tbsp
- Water — 3 Tbsp
- Green onion — 2 Tbsp
- Salt — 0.2 tsp
- Cooking oil — 1 Tbsp