Kimchi Potato Pancakes

Print Recipe

Take your mashed potatoes to Korea!

Prep Time5

Cook Time15

Servings: 3

Calories: 332kcal

Equipment

skillet/non-stick pan

Ingredients

Pancake ingredients

150 g kimchi
120 g mashed potato
40 g all-purpose flour
1 large egg
5 g kimchi juice (optional)
5 cm leek (diced)
5 g dried chives (or 3x, if fresh)
2 g salt
1.5 g sugar
.5 g ground black pepper
30 ml canola oil (approximate -- for cooking)

Dipping sauce

15 ml white wine vinegar
15 ml honey
15 ml garlic (crushed)

Instructions

Make the batter

Dice the kimchi
Starting with the wet ingredients, mix all ingredients together until smooth
Separately mix together all ingredients of dipping sauce and set aside (remember to stir it before serving)

Cook

Coat pan with canola oil and bring to medium heat
Spoon mixture into cakes about ⅓-inch (1 cm) thick -- it's easy to use a cutter or cooking ring (4½ inch diameter) to make them uniform
Flip when the bottom is solidified and starting to lighten in color
Cook for about another 2½ minutes, or until the pancake is firm on the bottom and beginning to spot
Serve immediately, with the dipping sauce on the side

Notes

These do reheat pretty easily, but the batter will keep for a few days in the refrigerator, too. This isn't a bad thing to keep on hand and make fresh any time you want them.

Product recommendations

Recommendations and sources for less common ingredients and tools can be found among my Product Recommendations

Nutrition information (per serving)*

*Please note: nutrition information is my best approximation based on the ingredients I used when creating the recipe; it is intended to be informational only