Sweet and Spicy Goguma Potato Pancakes

Ingredients

• 1 large sweet potato, peeled and sliced into matchsticks

• 2 garlic cloves, finely minced

• 3 Korean chiles, thinly sliced (you can pick any mildly hot chiles)

• 1 shallot, thinly sliced

• 1 tbsp gochujang

• 1/2 tbsp doenjang

• 1 cup Korean pancake mix or (all purpose flour mixed with 2 tbsp of cornstarch or potato starch)

• 1/2 cup high heat tolerant oil (avocado and grapeseed are great)

Dipping sauce:

• 1/3 cup soy sauce

• 1 jalapeno, thinly sliced

• 1/2 tablespoon agave nectar

• 1 tbsp of rice vinegar

• dash of red pepper

Steps

1. Chop or slice (with a mandolin slicer) the large sweet potato into matchstick sizes. 

2. Mix 1 cup of pancake mix (or all purpose flour with starch) with 3/4 cup of water in a bowl. Add doenjang and gochujang and stir with a fork until well blended. 

3. Then add the sweet potato, garlic, chiles, and shallot into the batter. Mix everything well together.

4. Heat a pan then drop 4 tbsp of oil on medium heat. When the oil is hot, scoop one spoonful of batter into the pan. Create as many pancakes that can comfortably fit in the pan without having them touch each other. Check after 2-3 minutes if the bottom has turned golden brown. If so, carefully flip it to the other side. If both sides of the pancakes have crisped, place the pancakes on a plate with paper towel on the bottom to catch the excess oil. Before you start another batch, drop another 4 tbsp of oil on the pan. Wait for it to get hot then continue with the rest of the batter.

5. For the dipping sauce. Mix soy sauce, jalapeno, agave nectar, rice vinegar, rice vinegar, and red pepper in a small bowl. Dip the goguma pancakes with the sauce. Enjoy!