Kim Chee Potato Cakes
Korean-Style kim chee, potato pancakes using Hawaii's favorite Halm's kim chee and making a simple sauce using Halm's new Korean poke sauce or sriracha.
- 3 large potatoes, shoestring cut
- 1/2 cup Halms kim chee, chopped
- 1/3 cup plain flour
- 6 tablespoons water
- 1/2 teaspoon salt
- Oil for frying
- 1/4 cup mayonnaise
- 2-3 tablespoons halms korean poke sauce or sriracha
Peel the potatoes, cut into thin shoe strings and soak in lightly salted water for 5-10 minutes. Cut kim chee into small pieces being careful not to lose the liquid.
In a large mixing bowl, add kim chee, flour, salt, pepper. Remove shoestring potatoes from the salt water, pat dry and add to mixture. Add enough water to form a pancake batter consistency. You can also add green onion to batter or garnish with green onions.
Heat oil in frying pan over medium-high heat in about 1/2" of oil. When the oil is hot, spoon ¼ cup of mixture per pancake into frying pan. Cook two sides until golden brown. Serve hot with sauce on the side (optional).
Mix mayonnaise with sriracha or halms korean poke sauce, chill and serve on the side.