Ingredients
3 lbs russet potatoes
1 c kimchi, drained and finely chopped
2 large eggs
⅓ cup potato starch
1 tbsp kosher salt
Oil for shallow frying
1 c Japanese Mayo
2 tbsp gochujang
2 tbsp toasted sesame oil
1 tbsps toasted sesame seeds
¼ c finely chopped kimchi
Directions
Step 1
Grate potatoes and squeeze with paper towel or cheesecloth to drain as much liquid as possible. Finely chop kimchi and squeeze the liquid out as well.
3 lbs russet potatoes
1 c kimchi, drained and finely chopped
Step 2
Add potatoes and kimchi to a mixing bowl along with the rest of the above ingredients. Mix until thoroughly incorporated.
⅓ cup potato starch
¼ c finely chopped kimchi
Step 3
Heat oil until hot and shimmering. Add 1/3 c of the latke mix per latke directly into the pan, then flatten to desired thickness. Fry until each side is golden brown and drain on a wire rack or paper towel. Immediately sprinkle salt.
1 tbsp kosher salt
Oil for shallow frying
Step 4
Serve the kimchi latkes with kimchi-gochujang mayo and optionally top off with pastrami and a fried egg.
1 c Japanese Mayo
2 large eggs
1 tbsps toasted sesame seeds
2 tbsp toasted sesame oil
2 tbsp gochujang
