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Korean-Style Potato Pancakes

Stuffed with cheese, kimchi and seafood, this is a savory pancake like you've never tasted before.



  • 4 medium potatoes
  • 2 tablespoons potato starch
  • 1/3 teaspoon salt
  • Pepper
  • 1 tablespoon sesame oil
  • Carrot (cut out into star shapes)
  • Green onion, chopped
  • 50 grams mixed frozen seafood
  • 50 grams Kimchi
  • 30 grams onion, cut into 2 centimeters pieces
  • 30 grams chives, cut into 2 centimeters pieces
  • 50 grams shredded cheese
  • Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 teaspoon white sesame seeds

Let's get Cooking...

  1. Peel and grate potatoes. Add salt, pepper and potato starch to the potatoes and mix to combine.
  2. In a separate bowl, combine frozen seafood, Kimchi, chopped onion, chives and shredded cheese.
  3. Pour sesame oil into a skillet and arrange carrot stars on top. Pour in 2/3 of the potato mixture and spread evenly.
  4. Put the seafood mixture on top and spread to flatten. Pour the rest of the potato mixture on top.
  5. Cook on medium heat for 2-3 minutes. Then transfer the skillet to the oven and cook for 20 minutes at 220 degrees C.
  6. Once it's done, invert onto a plate and serve with sauce.