Begin by grating about 3-4 medium starchy potatoes using a box grater or food processor. Once grated, place the potatoes in a clean kitchen towel and squeeze out any excess moisture. This step is crucial for crispy texture.

In a large mixing bowl, combine the grated potatoes, ½ cup of all-purpose flour (or gluten-free flour), and a pinch of salt. Gradually add in a few tablespoons of water while stirring until a thick, smooth batter is formed.

Heat about ¼ inch of oil in a large skillet over medium heat until it shimmers. Careful to not let the oil smoke.

Using a ladle, pour small portions of batter into the hot skillet, forming 4-5 inch pancakes. Cook for 3-4 minutes until edges begin to brown, then flip and cook for another 3-4 minutes until golden.

Remove pancakes from skillet and place on paper towels to absorb excess oil. Serve immediately while hot, with soy sauce or kimchi.