- 1 small onion, peeled & chunked
- 3 medium-sized potatoes, peeled & chunked
- 1/4 teaspoon salt
- 2 ounces garlic chives (nira)
- Vegetable oil for pan frying
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice or vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
- Place potato chunks and onion in a blender or food processor, add some water so that it actually purees. The water will be strained out later on, so just add however much you need to get a nice, smooth puree.
- Place a mesh strainer over a bowl or container to drain the water from the pureed potatoes. Leave it for about 10 minutes.
- Remove the strainer and slowly dump out the liquid in the bottom of the bowl, leaving the thicker, starchier mixture behind. Add potato mixture and salt to the potato mixture left behind along with the optional garlic chives.
- Heat a skillet with two tablespoons of vegetable oil over medium heat. Add 1/2 of the batter, and spread it evenly into a round shape. You can make smaller pancakes if you like. Reduce the heat to medium-low, and cook until the bottom is light golden brown, about 2 to 3 minutes on each side. Repeat the process with the remaining batter.
- Serve hot with a dipping sauce.
Inspired by Korean Bapsang