Guest guest Posted July 22, 2007 Report Share Posted July 22, 2007 Korean Potato Pancakes 1 egg 1 tablespoon all-purpose flour 1 tablespoon finely chopped green onion vegetable oil, as needed 1/2 cup finely chopped green onions 2 tablespoons soy sauce 2 tablespoons toasted sesame seeds 1 tablespoon sesame oil 1 tablespoon sugar 1 or 2 teaspoons finely chopped fresh garlic 1 teaspoon finely chopped fresh ginger 1 pound frozen shredded hash brown potatoes, thawed 1/2 cup finely chopped drained kimchi (Korean-style pickled cabbage) In bowl, stir together all sauce ingredients; set aside. Squeeze out excess water from potatoes. Place potatoes in large bowl. Add kimchi, egg, flour and onions; mix well to coat potatoes. In non-stick skillet, over medium heat, heat oil. Measure 1/4 cup potato mixture; press firmly into a ball. Flatten in hand to form 1/2-inch pancakes; place in pan. Cook until golden brown and crisp, about 4 minutes per side. Repeat with remaining potato mixture. To serve, spoon 1 teaspoon sauce over each pancake. Makes 6 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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