STEP 1/14
Peel the potatoes, pour enough water to cover them, and simmer for more than 15 minutes.
STEP 2/14
If you poke it with chopsticks and go in, it's all cooked.
Remove from the strainer and cool it down.
STEP 3/14
Mash with a fork so that there are no lumps when warm.
STEP 4/14
Add a pinch of salt and 2/3 cups of potato starch
STEP 5/14
Pour 50ml of milk and mix evenly.
STEP 6/14
I added 1/3 cup of starch because the dough was a bit hard
When the dough is hard, add more starch
You can add milk if you think it's enough.
STEP 7/14
You can knead the dough with your hands.
You can make the dough softer than sujebi dough
STEP 8/14
Remove a little dough with your hands, make a circle, spread it out, place mozzarella cheese on top, and wrap it well so that it doesn't burst.
STEP 9/14
Press it slightly and make it round and flat.
STEP 10/14
Make soy sauce with 2 tablespoons of soy sauce, 2 tablespoons of oligosaccharide, and 2 tablespoons of water.
You can make it 1:1:1 ratio and add more.
STEP 11/14
Grease a heated pan and cook the potatoes over medium-low heat.
STEP 12/14
Turn the bottom over if you think it's golden brown.
Cook it back and forth like this.
STEP 13/14
When golden and crispy, pour in all the pre-made soy sauce.
You need to boil it down to low heat so it doesn't burn
When the soy sauce is half boiled down, turn it upside down
Continue to cook over low heat until sauce is absorbed by potato rice cake.
STEP 14/14
When the soy sauce is absorbed and the surface is glossy
Delicious potato pancake is done!
If you add another tablespoon of mayonnaise to the dough, it becomes much more savory