Steps
How to make it
Prep 22 min · Cook 22 min
- Prep: Peel potatoes 2 and cut into fine shreds; soak 5 minutes to remove starch, then drain. Have ham dice 50 g, sausage dice 50 g, corn kernels 30 g, and bell pepper dice 30 g ready.
- In a large bowl, mix all-purpose flour 150 g, egg 1, salt pinch, and cold water 120 ml into a slightly thick, lump-free batter; rest 10 minutes so the flour hydrates.
- Fold potato shreds and all add-ins into the batter and gently mix until evenly coated (potato shreds must be well drained to avoid thinning the batter).
- Preheat a 26 cm skillet over medium heat for 2 minutes; add toasted sesame oil 1 Tbsp and swirl to coat. When ripples appear in the oil, the pan is hot enough.
- Pour in all the batter and spread into a round pancake with a spatula. Pan-fry over medium heat 3–4 minutes until the bottom is golden and set; then evenly sprinkle mozzarella shreds 60 g on top.
- Carefully flip and cook 3 minutes more; press lightly so the center cooks through and the cheese is half melted. When both sides are golden and crisp, remove from the pan.
- Cut into pieces and serve hot with soy-vinegar dipping sauce or Korean dipping sauce—the cheese pull is best while hot.
