Sweet Potato and Kimchi Pancakes
Sweet Potato and Kimchi Pancakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Peel sweet potatoes and julienne using slicer (about 6 cups).
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPeel sweet potatoes and julienne using slicer (about 6 cups).
Stir potato together with remaining ingredients except oil.
Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick.
Cook until golden brown, 1 1/2 to 2 minutes.
Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more.
Transfer to paper towels to drain.
Add oil to skillet between batches as needed.
Serve warm, with dipping sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
