Potato Pancakes (Korean Chijim

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Potato (medium)		1
Sugar		1/2 tbsp
Vinegar		1 tbsp
Garlic		1 clove
Soy sauce		1.5 tbsp
Sesame oil		1 tbsp
Sauce:
Vegetable oil		1 tbsp
Water		2 tbsp
Potato starch or cornflour		4 tbsp
Spring onion		1
White sesame seeds		2 tsp

Method

Prep

15min

Cook

15min

Peel the potato and chop into long thin strips. Do the same with the spring onion (4-5cm long strips) and put both in a bowl.

Add the potato starch and some water and rub in by hand.

Put some oil in a non-stick frying pan and pour the mix from Step 2 into a round shape. Fry on a medium high heat.

When one side is cooked and brown, turn it over. Press down firmly with a fish slice and fry until crispy. Cut into bite-size pieces and put onto a plate.

Now make the sauce. Heat up the sesame oil in a small pan and add the finely chopped garlic. Once it begins to smell, add the soy sauce, vinegar, sugar and sesame seeds.

Once it's heated thoroughly, pour into a small jug. Serve with the pancake.

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