Directions

To Make the Batter

1. Cut the peeled potato into more manageable pieces and blend the pieces using a mixer or a blender.
2. Remove any excess water from the potato and set it aside for a few minutes, keeping both the water and potato.
3. Cut the peeled onion into more manageable pieces and blend.
4. Combine the blended potato and blended onion into a bowl and add a sprinkle of salt.
5. Use the drained potato water from earlier and add it to the potato and onion mixture, ensuring that the new mixture is combined well.

To Cook

1. Put a pan on high heat and add oil.
2. When the pan feels hot enough, place a ball of mixture into the pan and quickly flatten out the batter on the pan. Turn the heat down to medium.
3. Before one side is fully cooked, throw a preferential amount of chilli slices into the pancake.
4. Flip the pancake.
5. Remove the pancake when the consistency is right for you.
6. Finish cooking the remaining mixture.
7. Plate up and serve with the homemade Korean pancake sauce.