1. Wash the potatoes, peel them, and knead them into a puree.
2. Here is a puree made of 6 potatoes. When rubbing the mud, the speed should be fast, otherwise the potatoes will be rusty.
3. Drain the mashed potatoes with gauze, drain the water and leave the puree for later use.
4. Sprinkle a little salt in the mashed potatoes to taste, then add a little cornstarch and mix well. The amount of cornstarch is subject to the mashed potatoes.
5. Add a little base oil to the pan, heat the oil and fry the potato pancakes.
6. After one side is formed, turn it over and fry it.
7. The salty Korean potato pancakes are complete.
Tips:1. Don't add too much salt. Erlan used 6 potatoes and added about 1~2g of salt.
2. After adding salt to mashed potatoes, water will appear slightly, and the function of adding starch is to absorb water.
3. When frying potato pancakes, don't move it. Be sure to wait until one side is completely formed before moving and turning it over.
