(because, really, who doesn’t need more fermented cabbage in his or her life?)
3 potatoes, grated
1 onion, grated
1/4 cup kimchi, chopped
1 – 1 1/2 cups flour
1/2 cup cilantro and 1 serrano chili, diced
sesame oil or sesame chili oil
vegetable oil in which to fry
*gochujang is a Korean hot sauce that is made with chili, rice, and fermented soybeans. It is slightly spicy, but also nutty, earthy, and a little sweet. You could always use Sriracha or Sambal Olek in place of this, but you won’t get the same complexity or subtlety of flavor that you get with the gochujang. You can get it in upscale grocery stores or Asian grocery stores.
1) Combine the potatoes, onions, cilantro, and serrano pepper in a bowl.
2) Put the mixture into a paper towel, and squeeze the moisture. This is a VERY important step, or your pancakes will be mushy and not crisp properly.
3) Take the kimchi (which I like to cut with kitchen shears)
and blot it with a paper towel to remove excess moisture. It doesn’t have to be super dry here, just not sopping wet.
That’s what she said
4) Add the kimchi, eggs, and
flour to the potato mixture.
5) Combine with a fork or your hands until a thick mortar is formed.
Add more flour if necessary. You need the flour to work with the eggs to bind the pancakes.
6) Heat some oil in a skillet over medium heat.
7) Drop a small lump of latke mixture into the pan – it should sizzle when it hits the oil. Mash the latke down with a fork to make it thin, so it has enough time to cook on the inside. Thick latkes = raw potatoes.
8) When the latke is golden brown on one side (about 2 minutes) flip it, and cook it until it is crispy on the other side. Then remove it from the pan, and place it on a paper towel-covered plate to drain.
9) In the meanwhile, combine the sour cream, gochujang, and sesame oil. I like to use a 1.5:1 ratio of sour cream to gochujang with just a splash of sesame oil, but you do what tastes good to you.
When it is all combined, the sauce should be a lovely orange-y color.