Side Dishes

Curry Potato Pancakes with Balsamic Soy Dip

Name: Curry Potato Pancakes with Balsamic Soy Dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150 g Potatoes; 50 g Organic flour; 15 g Curry powder; 70 g Onion; 3 g Arugula; 30 g Garlic oil; 30 g Balsamic vinegar; 15 g Low-sodium soy sauce; 15 g Sugar

카레감자전

Crispy pancakes of grated and julienned potato with onion and curry powder, served with arugula and a sweet balsamic soy dip. Curry powder adds flavor in place of salt, and balsamic vinegar stretches the soy sauce in the dip.

🇰🇷 A twist on Pajeon — see the classic korean scallion pancake recipe →

Curry Potato Pancakes with Balsamic Soy Dip

20mPrep

15mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor
Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use each 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

Korean Knife Cuts: Julienne, Diagonal, Cubes and MoreThe six cuts Korean recipes use, and why each dish calls for its own shape

📝 Step-by-Step Instructions

Peel the potatoes, julienne one and soak in water.

Curry Potato Pancakes with Balsamic Soy Dip — step 1

Grate the other potato and separate the juice from the pulp.

Curry Potato Pancakes with Balsamic Soy Dip — step 2

Finely julienne the onion and mix with the grated potato pulp, julienned potato, flour and curry powder into a batter.

Curry Potato Pancakes with Balsamic Soy Dip — step 3

Mix the sauce.

Curry Potato Pancakes with Balsamic Soy Dip — step 4

Pan-fry bite-sized pancakes in the garlic oil.

Curry Potato Pancakes with Balsamic Soy Dip — step 5

Rinse the arugula lightly and plate with the pancakes and sauce.

Curry Potato Pancakes with Balsamic Soy Dip — step 6

📊 Nutrition Facts (per serving)

186.9Calories (kcal)

29.5 gCarbs

4.2 gProtein

5.8 gFat

491.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.