Name: Potato Pancake with Perfect Korean Dipping Sauce
Ingredients: 2 lb Yukon gold potatoes, peeled & diced (approximately 4 cups); 1/2 tsp salt; 4 tbsp potato starch or flour; Cooking oil (I like to use avocado or coconut oil); 1 onion, diced; 2 chili, sliced (optional); 1/2 cup soy sauce; 1/2 cup agave nectar, maple syrup, or raw sugar; 1/2 cup vinegar (I used apple vinegar – rice, apple cider, white wine, or red wine vinegar will be great!); 1/4 cup water

Ingredients

Units Scale

For Gamjajeon

2 lb Yukon gold potatoes, peeled & diced (approximately 4 cups)
1/2 tsp salt
4 tbsp potato starch or flour
Cooking oil (I like to use avocado or coconut oil)

For Dipping Sauce

1 onion, diced
2 chili, sliced (optional)
1/2 cup soy sauce
1/2 cup agave nectar, maple syrup, or raw sugar
1/2 cup vinegar (I used apple vinegar – rice, apple cider, white wine, or red wine vinegar will be great!)
1/4 cup water

Cook Mode Prevent your screen from going dark

Instructions

Combine all ingredients for gamjajeon in a high-speed blender. Blend until potatoes are nice and smooth, about 1 minute on medium-high speed.
Heat a large skillet over medium-high heat, and add 2 to 3 tbsp cooking oil or enough oil to cover your skillet. Pour about 1/3 to 1/2 cup of batter and spread evenly with a spatula. Cook until gamjajeon’s edge is crispy and golden brown, about 2 minutes. Flip it over, and cook for 2 more minutes or until it’s fully cooked. Repeat with the rest of the batter.
Let’s make the perfect dipping sauce for Korean pancakes!
Combine all ingredients for the dipping sauce in a mixing bowl, and it’s done! Super easy! This sauce will last 30 days in a refrigerator, go perfectly with any Korean pancake, or can be served as a pickled onion side dish. If you have a lot of sauce left, you can add more onions and chilis to reuse the sauce. Enjoy!