White Kimchi and Potato Bindaedduk

I've got a potato problem.

I accidentally bought an extra bag of potatoes, forgetting I had already bought a bag a few days ago. Expect to see more potato recipes for the next few weeks!

One of my favorite ways to eat potatoes is to add some into Korean savory pancakes called bindaedduk. They make them a bit softer and chewier, and obviously adding that hearty flavor of good ol' potatoes in there. In this recipe I've added some kimchi because I thought that would be a nice touch to the greasy crispy goodness to this dish.

This dish is a frugal way to make some snacks for party guests or as a simple meal. They are a great breakfast item served straight out of a hot cast iron skillet, maybe topped with some yolky eggs too. 

Serves 4.

 

Ingredients

  • 2 small Idaho potatoes finely grated, rinsed in water and strained 
  • 1 cup of all purpose flour (preferably Gompyo brand)
  • 2/3 cup cool water
  • 2/3 cup of finely sliced ripe white kimchi  (or regular kimchi rinsed and excess water squeezed out)
  • 1 small onion, finely sliced
  • 3 green onions, sliced into small pieces
  • a pinch of sea salt or enough to taste
  • vegetable oil for frying.

Whisk water, flour and a pinch of salt in a mixing bowl into a smooth batter. Take your grated potatoes from your strainer and give them a light squeeze to draw out some moisture- but not too much. It is okay for them to be a bit wet. Add to batter and mix. Add in kimchi, onions and green onions and incorporate well into your batter.

In a heated skillet over medium heat (I prefer to use a well-seasoned cast iron skillet), pour in a generous amount of vegetable oil. The key is to allow both the skillet and the oil to be heated thoroughly before adding in your batter.

Spoon in about 2/3 cup of batter into heated pan and spread out evenly into a think pancake. Let cook for about 3 minutes or until edges start becoming golden and crispy. Drizzle a little bit more oil on top before flipping over to the other side.

Once the bindaedduk has been flipped, press it down a firmly a few times to with your flat side of your spatula- kind of like you would a burger patty. Once both sides are golden and crisp remove from heat to plate. Serve with vinegared soy sauce or cho jang (white vinegar + soy sauce).