I initially picked out this recipe because it looked awfully similar to Korean scallion pancakes, a dish I've made a few times before. This recipe from Gourmet added some sweet potato and a little kimchi, which I figured would perk up the dish a bit—but I wasn't expecting this.
They taste less like traditional Korean scallion pancakes and more like hash browns with serious attitude. The flour in the mix helps protect the sweet potatoes from the intense heat so they come out golden brown and crisp, instead of burned and black.
That intense flavor comes from the overload of kimchi, scallion, and serrano. (I'm surprised it all fit.) They make sure each bite is packed full of flavor and layered with spice. The dipping sauce, which is acidic and slightly sweet, provides a slight relief. I'm not sure if the pancakes are meant as a side dish or what, but they're addictive either way.
- Yield:6 to 8
- 1 pound of sweet potatoes, peeled, 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
- For the dipping sauce:
- 1/3 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 4 teaspoons rice vinegar
- 1 tablespoon lemon juice
Combine the sweet potatoes, kimchi, garlic, serrano chiles, scallions, egg, salt, and flour in a large bowl. Mix until well combined. Let sit for five minutes, and then stir again.
Pour half of the oil into a large skillet over medium-high heat. Use a 1/3-cup as a scoop, and fill it halfway up. Transfer the contents to the skillet. Repeat until the skillet is filled, about 4 pancakes total. Press down on each with a spatula. Cook each for about 1 1/2 minutes, or until golden browned. Flip each and cook for an additional 1 to 2 minutes, or until golden browned on the other side. Set aside. Add more oil to the pan, and cook the rest of the pancakes.
Meanwhile, make the dipping sauce. Combine the soy sauce, mirin, sugar, rice vinegar, and lemon in a large bowl and whisk until combined.
Serve the pancakes with the dipping sauce.