미니워니쿡's post

Crispy without flour! Chef Kang Leo's Tteokgalbi Potato Pancake Recipe 📌 Over 1,000 detailed recipes are available on Profile Link > Blog 🥔 How to Make 1. Peel 4 small potatoes (or 2 large ones), julienne them, soak them in water for 5-10 minutes, and then drain thoroughly. 2. Add 2/3 teaspoon of salt, a pinch of pepper, 1/2 tablespoon of minced garlic, 1 tablespoon of olive oil, and a pinch of herbs (optional) to the julienned potatoes and mix well. 3. Drizzle olive oil in a pan, pour in half of the potato batter, spread it out wide, and cook over medium heat until the bottom is golden brown. 4. Transfer the cooked potato pancake to a plate and cook the remaining half of the batter in the same way. 5. Once the bottom is golden brown, cut one cooked tteokgalbi into small pieces, place it on top, and cover with the prepared potato pancake. 6. Press firmly to ensure the top and bottom of the potato pancake stick together well. 7. Once nicely browned, place on a plate. 8. For an even more delicious meal, add a sauce made by mixing 1 tablespoon each of soy sauce, vinegar, and oligosaccharide, 1 Cheongyang chili pepper, a pinch of red pepper powder (optional), and sesame salt (optional). #OhHomeStaurant #콘스프기록 #홈쿡 #집에서제일바빠 #오늘장면한컷 #오늘찾은취향 #오늘뭐먹지 #홈파티에진심인편 #콘스프챌린지 #요리 #레시피 #간식 #감자전 #koreanfood