Sweet Potato Kimchi Pancake
Picture yourself sharing these golden-brown pancakes with friends, dipped in luscious jujube sauce or paired with smooth crème fraiche—each mouthful igniting joy and satisfaction. It’s not just food; it's an experience that transforms ordinary moments into unforgettable memories.
INGREDIENTS
- 4 scallions (cut into 1 1/2-inch segments, thinly sliced lengthwise)
- ½ cup all purpose flour
- ⅓ cup cornstarch
- ½ tsp baking powder
- 2 tbsp Korean red chili flakes
- 1 tsp Kosher salt (plus more to taste)
- 2 large eggs
- 1 tbsp sesame oil (toasted)
- 1 tbsp fish sauce
- 1 lb potatoes (Yukon Gold, peeled and coarsely grated)
- 1 lb sweet potatoes (peeled and coarsely shredded)
- 1 cup kimchi (roughly chopped)
- 2 tbsp neutral oil (vegetable or canola)
INSTRUCTIONS
- Prepare Scallions: Cut scallions into 1 1/2-inch segments and slice lengthwise into matchsticks.
- Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, baking powder, chili flakes, and salt.
- Wet Ingredients: In a large bowl, whisk together eggs, sesame oil, and fish sauce. Whisk in the dry ingredients until combined.
- Add Veggies: Squeeze out any excess liquid from both potatoes and fold them in with the, kimchi, and scallions.
- Cook Pancakes: Heat 2 tablespoons of neutral oil in a large nonstick skillet over medium heat. Use a 1/3 cup measure to form 3-inch pancakes. Cook for 2 minutes on each side, or until lightly browned and cooked through.
- Season and Repeat: Place cooked pancakes on a wire rack and season with salt. Continue cooking the remaining batter, adding oil as needed.
- Serve: Serve with jujube sauce, crème fraiche, and extra scallions if desired.
NOTES
Grating Potatoes:
- To avoid excess moisture, squeeze out the liquid from the grated potatoes using a clean kitchen towel before mixing them into the batter.
- For extra crispy pancakes, fry them in batches in a shallow amount of oil, and press down lightly with a spatula as they cook.
- Replace fish sauce with soy sauce or tamari for a vegetarian-friendly version.
- Use fermented kimchi for a more pungent flavor, or milder fresh kimchi depending on your spice preference.
- Jujube sauce provides a sweet contrast, but you can also serve with a soy-based dipping sauce or spicy mayo for variation.
- These pancakes can be made ahead and stored in an airtight container. Reheat them in a skillet to restore their crispiness.
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