Serves 6
40 min
Sweet Potato and Kimchi Pancakes
Recipe GLPR6dfbf042798b1e
Crispy Korean-style pancakes made with matchstick sweet potatoes and tangy kimchi, served with a savory-sweet dipping sauce. These golden pancakes are quick to prepare and make an excellent vegetarian dinner or appetizer.
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Ingredients
1 pound sweet potatoes, peeled and cut into matchsticks
1 cup kimchi, thinly sliced
1 1/2 teaspoons garlic, finely chopped
1 1/2 tablespoons serrano chiles, stemmed and sliced
1 cup scallions, thinly sliced
1 egg, lightly beaten
1 teaspoon kosher salt
3/4 cup all-purpose flour
1/2 cup canola oil
1/3 cup soy sauce
2 tablespoons mirin
1 tablespoon sugar
4 teaspoons rice vinegar
1 tablespoon lemon juice
Directions
Prepare the dipping sauce by combining soy sauce, mirin, sugar, rice vinegar, and lemon juice in a small bowl. Stir until the sugar dissolves completely, then set aside.
In a large mixing bowl, combine the sweet potato matchsticks, sliced kimchi, chopped garlic, sliced serrano chiles, and sliced scallions.
Pour the beaten egg over the vegetable mixture and sprinkle with kosher salt. Toss well to distribute the egg and salt evenly.
Sprinkle the all-purpose flour over the mixture and fold gently until the flour is fully incorporated and the vegetables are lightly coated.
Heat the canola oil in a large skillet over medium-high heat until it shimmers.
Working in batches, scoop about 1/3 cup of the batter per pancake into the hot oil. Flatten each pancake with the back of a spatula to about 1/4-inch thickness.
Cook for 4-5 minutes on the first side until golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes until golden and cooked through.
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with the dipping sauce on the side.
