감자 김치전 (Potato Kimchi Pancake)
Serves 9
Directions
- 1Dice the potatoes.
- 2Place diced potatoes in a microwave-safe container and microwave for 8 minutes.
- 3Finely chop the kimchi.
- 4Mash the cooked potatoes until smooth.
- 5Add potato starch powder, kimchi brine, and chopped kimchi to the mashed potatoes and mix well.
- 6Add gochugaru for color (optional).
- 7Take some of the potato mixture, flatten it, add mozzarella or cheddar cheese, and form it into a square shape.
- 8Heat oil in a pan and cook the potato cakes until golden brown on both sides.
Ingredients
- 3 potatoes (medium size)
- 3 sheets aged kimchi (well-ripened kimchi)
- 1 tablespoon kimchi brine
- 2 tablespoons potato starch powder
- 60 g mozzarella cheese
- 1 slice cheddar cheese
- 0.5 tablespoon gochugaru (Korean chili powder)
- oil
Equipment
knifecutting boardmicrowave-safe containermicrowavescissorspotato mashermixing bowlspoonplastic glovesfrying panspatulaplate
Tips
- Great as a snack or with drinks.
- Adding gochugaru (Korean chili powder) for color is optional.
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