Description

OTTOGI Potato Taste Starch

Popular for making glass noodles, the versatility of potato starch has shown many uses over the centuries. Widely used around the world, as well as Korea, Ottogi’s careful selection of potatoes shows in the fine quality of starch that is produced.

With a white and soft texture, unlike regular flours, Ottogi’s Potato Taste Starch is a perfect alternative for cooking due to its neutral taste and clarity. Used as an ideal thickening agent for sauce, dough and batter, the Ottogi Potato Taste Starch also offers great thickness without having to add too much heaviness.

With great binding strength, long texture and good clarity, the Ottogi Potato Taste Starch gives a neutral taste that is ideal for cooking. Made from quality crushed & washed potatoes, this naturally gluten-free starch is an ideal replacement to wheat or corn starch and used for added thickness.

Potato Pancake

Main

• 1 large potato (8 ounces), peeled and grated
• ¼ cup grated onion
• ¼ teaspoon kosher salt
• ¼ cup Ottogi Potato Taste Starch
  – ¼ cup grape seed oil (or vegetable oil)

For dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon freshly squeezed lime juice (or vinegar)
• 1 green onion, chopped
• ¼ cup thinly sliced onion
• 1 jalapeno pepper, chopped
• ½ teaspoon sugar

1. To make the dipping sauce, combine soy sauce, lime juice, green onion, onion, jalapeno pepper, and sugar in a small bowl and mix it together until the sugar is melted. Set aside.

2. Put the grated potato and onion in a bowl. Add salt, Ottogi Potato Starch and mix it together.

3. Heat up a 9 to 12 inch nonstick pan over medium-high heat.

4. Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan.

5. Cook a few minutes until the bottom of the pancake turns crispy and a light golden brown.

6. Turn it over with a spatula or flip it. Add the rest of the grape seed oil to the edge of the pancake. Shake the pan and tilt it so that oil spreads underneath the pancake. Let it cook until the bottom of the pancake turns golden brown.

7. Keep turning it over and cooking until both sides are crispy and light golden brown, usually about 8 to 10 minutes.

8. Transfer it to a plate and serve hot with the sauce.