Potato Pancakes with Kimchi Mayo

Golden potato pancakes, perfectly crispy on the outside, fluffy on the inside, served with a zesty and creamy kimchi mayo dip that pairs perfectly and is quickly made.

While the potato pancakes alone are a delightful treat, the dip really brings it all together. The kimchi mayo dip is both comforting and refreshing. We especially like using the fermented shot (say, in place of a tomato paste or ketchup), because it brings a sour note that lifts the taste, but also the healthy bacteria to help digest this hearty potato feast.

Cooking Time: 30 Minutes

Makes six portions

Ingredients

1 kimchi shot (Doctor Kimchi Shot)
1 teaspoon Korean chili paste (Gochujang) (optional)
220g mayonnaise
2 stalks of green onion, chopped (optional)
4 large potatoes
1 yellow onion
1 egg, beaten
1 tsp salt
Ground black pepper to taste
2 tbsp all-purpose flour, or more as needed
Vegetable oil for frying

Steps

To make the dip, add the kimchi shot, mayonnaise to a bowl and mix until smooth. Garnish with green onion.
Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
Over medium-high heat, heat enough oil to cover the bottom of a heavy skillet. Drop two or three 4 tbsp mounds of batter into hot oil, and flatten with back of a spatula to make 1-2cm-thick pancakes.
Fry, turning pancakes once, until golden brown. Transfer pancakes to a plate lined with a paper towel to drain. Repeat until all potato mixture is used.