Sweet Potato and Kimchi Pancakes
KoreanHardVegetarianDairy-Free

Sweet Potato and Kimchi Pancakes

A delicious korean dish. Perfect for vegetarians. Dairy-free option.

Total Time

82 min

Serves

6

Rating

0.0 (0)

Ingredients

  • 1 pound sweet potatoes
  • 1 cup packed kimchi (7 ounces)
  • very thinly sliced
  • 1 1/2 teaspoons finely chopped garlic
  • 1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
  • 1 cup thinly sliced scallions (from about 2 bunches)
  • 1 large egg
  • lightly beaten
  • 1 teaspoon kosher salt
  • 3/4 cup all-purpose flour
  • About 1/2 cup corn oil or lard
  • Accompaniment: soy-vinegar dipping sauce
  • Equipment: an adjustable-blade slicer

Instructions

  1. 1

    Peel sweet potatoes and julienne using slicer (about 6 cups).

  2. 2

    Stir potato together with remaining ingredients except oil.

  3. 3

    Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.

  4. 4

    Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

  5. 5

    Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick.

  6. 6

    Cook until golden brown, 1 1/2 to 2 minutes.

  7. 7

    Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more.

  8. 8

    Transfer to paper towels to drain.

  9. 9

    Add oil to skillet between batches as needed.

  10. 10

    Serve warm, with dipping sauce.

Cooking Timer

01:22:00
Custom Timer (minutes)

Recipe Info

Prep Time:41 min
Cook Time:41 min
Total Time:82 min
Difficulty:Hard
Servings:6