Sweet Potato and Kimchi Pancakes

Name: Sweet Potato and Kimchi Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Asian
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

Recipe GLPR6dfbf042798b1e

Asian

Breakfast

40 min

289 cal

Servings: 6

Stovetop

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.

Comments

Grocery List Plus Editorial Staff4.25

Sweet potatoes and scallions are North Carolina staples, and most ingredients land at Harris Teeter, Food Lion, or Walmart without fuss—but kimchi requires a trip to the international aisle at Harris Teeter or ALDI, or to an Asian market if you want fresher options. The 40-minute stated time glosses over shredding the sweet potato and chopping kimchi, scallions, and serrano; budget an honest 50 minutes for a first-timer. At roughly $1.50 per serving for six pancakes, cost is very reasonable, though mirin and rice vinegar mean you're likely buying condiments that sit after this meal. The recipe feeds a family well and reheats decently in a skillet, making it friendlier than many pancake dishes for leftovers.