Potato Pancakes with Scallions and Kimchi
We’re accustomed to seeing shredded potatoes in hash browns or in the Eastern European pancakes commonly known as latkes. These are deliciously different. The easiest way to prepare the potatoes is with the shredding disk of a food processor, but you can also use the normal steel blade and pulse until they are chopped. Or, of course, you can grate them by hand. In any case, do not grate too finely. Serve with any stewed meat dish and not just Korean-flavored ones. Other vegetables you can prepare this way: you can substitute carrots or sweet potatoes for half of the white potatoes here.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Mince 2 of the scallions and combine with the soy sauce, ginger, sesame seeds, sesame oil, and sugar; set aside.
Step 2
Put the potatoes in a strainer and squeeze to extract excess liquid. Combine in a bowl with the kimchi, egg, flour, salt, pepper, and cayenne.
Step 3
Preheat the oven to 200°F. Put a couple of tablespoons of oil in a large skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the potato batter by the large spoonful, to make pancakes about 3 inches across. Fry until nicely browned on one side, then turn and brown the other side, less than 10 minutes total. Drain on paper towels and keep warm in the oven while you repeat the process to use up all the batter.
Step 4
Spoon a little of the sauce over the pancakes and pass the rest at the table.
