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Crispy Korean‑Style Potato and Scallion Pancakes with Kimchi

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Savory and crispy Korean-style pancakes made with shredded potatoes, scallions, and a touch of kimchi for tang and spice. Perfect as an appetizer, snack, or side dish with dipping sauce.

Ingredients

Scale
  • 2 large russet potatoes, peeled and grated
  • 1/2 tsp salt
  • 1/4 cup all-purpose flour
  • 2 scallions, chopped
  • 1/2 cup kimchi, chopped
  • 1 egg, lightly beaten
  • 1/4 tsp black pepper
  • 3 tbsp vegetable oil (for frying)
  • 2 tbsp soy sauce (for dipping sauce)
  • 1 tbsp rice vinegar (for dipping sauce)
  • 1 tsp sesame oil (for dipping sauce)
  • 1/2 tsp gochugaru (Korean chili flakes, optional for dipping sauce)
  • 1/2 tsp sesame seeds (for garnish)

Instructions

  1. Grate potatoes and place in a bowl of cold water for 5 minutes to remove excess starch. Drain and squeeze out as much liquid as possible using a clean kitchen towel.
  2. In a large bowl, combine grated potatoes, flour, scallions, kimchi, egg, salt, and black pepper. Mix until well combined.
  3. Heat 1 1/2 tbsp oil in a large nonstick skillet over medium-high heat. Scoop portions of the mixture into the pan, flattening with a spatula to form pancakes.
  4. Cook 3–4 minutes per side until golden brown and crispy. Repeat with remaining batter, adding more oil as needed.
  5. For dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, and gochugaru.
  6. Serve pancakes hot, garnished with sesame seeds, alongside dipping sauce.

Notes

  • For extra crispiness, ensure potatoes are well-drained before mixing.
  • Can be made smaller for bite-sized appetizers.
  • Try adding shredded carrots or zucchini for variation.

Nutrition

Find it online: https://tastyera.com/crispy-korean%e2%80%91style-potato-and-scallion-pancakes-with-kimchi/