Peel the potatoes and cut them into small pieces before grinding them in a blender. And grind finely.

It's ground very finely without potato grains.

Drain the ground potatoes by filtering them through a filter them out. You don't have to drain it too tightly. Even if it's too dry, it can't be a moist potato pancake.

Place the potatoes from the sieve in a mixing bowl separately and do not throw away the water, but use the starch that has settled down after 10 minutes. You can't throw it away!!!!

If you pour the water naturally, there's starch on the floor. Depending on the amount of potatoes, there will be a lot of starch left. It is recommended that you wait at least 10 minutes for the starch to settle. Or it's going to be a lot of starch.

Mix the ground starch and the drained potato. You can just fry it right away, but add a little bit of starch to make it more viscous.

Add starch and salt and mix well. Then even beginners can make potato pancakes easily and prettily. There is also seasoned soy sauce, but since the dough needs to be seasoned, adding a little salt can enhance the savory taste.

Grease a heated pan, scoop potato pancake batter into bite-sized pieces, and fry them. I cut frozen shrimp and chives on top of the potato pancake.

Turn over when the bottom is fully cooked. Then you can flip it well without making the shape messy. When you shake the pan, it moves perfectly and if it shakes, it's better to turn it upside down. Turn it over and press lightly to cook the shrimp thoroughly. If you press it too hard, it might pop, so press it lightly and cook the other side, and you're done!!

This is a potato pancake that you can make and eat at home, which is very savory, light, and savory.
Finely chop red pepper and green pepper and mix it with chopped green onion, garlic, dark soy sauce, fish sauce, vinegar, and plum juice. Then the sour and spicy seasoned soy sauce is completed.