KIMCHI POTATO PANCAKES
Author: 
Recipe type: Side Dish
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
My comforting Kimchi Potato Pancakes taste spicy and savoury sweet. They are crispy on the outside and soft and fluffy on the inside. Ready in less than 15 minutes, super delicious and vegan too!
What You'll Need
  • 180g Vegan Kimchi squeezed without any juice
  • 2 tsp Sugar
  • 1 tbsp Sesame Oil
  • 2 Potatoes (270g), peeled and chopped in half.
  • 3 tbsp Strong White Flour
  • ½ Onion, chopped into small pieces
  • 15g Bean Sprouts, chopped
  • 1 tbsp Gochujang (Korean Red Pepper Paste)
  • 4 tbsp Kimchi Juice
  • Vegetable Oil for frying
  • ½ Red Chili, chopped (optional)
  • ½ Green Chili, chopped (optional)
How to Make It
  1. Chop the kimchi in a bowl with scissors. Don’t use a chopping board as the kimchi juice will stain it and it is difficult to wash up later. It is much easier to use scissors.
  2. Add the sugar and sesame oil and mix them thoroughly. Leave to marinate for 10 minutes.
  3. Put the potatoes in a food processor and whizz them up into very small pieces.
  4. In a mixing bowl, add the marinated kimchi, onion, bean sprouts, gochujang, and chopped up potatoes. Mix them well. Add half of the strong flour and give it a mix. Add the other half of the flour and mix them well. The reason why I am doing this step is to make the right consistency. The mixture needs to be thick so that it sticks together in the pan. You can add more or less depending on the type of potatoes. I use Maris Piper potatoes. Refer to my video to see the consistency.
  5. Heat a frying pan over a high heat and add some vegetable oil. It takes less than 1 minute to fry these pancakes. Use a scoop or spoon to get a small amount of the mixture and put it in the frying pan. Shape the mixture into rough circles and flatten with a spatula. They should be about 10cm in diameter and about 1cm thick. Repeat this process until you use all the mixture.
  6. Turn the heat down to low. Press three of four slices of red and green chilies on top of each pancake to decorate. You can skip this step if you don’t want spicy chilies.
  7. Flip the pancakes when the bottom has browned. When both sides are cooked, take them out of the pan and put them on a plate on a piece of kitchen towel to drain some of the oil. Enjoy them with your favourite drinks as a night snack or side dish.
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/kimchi-potato-pancakes/