Korean Potato Pancakes (Gamjajeon)

Cut the potatoes and onion into bite-sized pieces. (The onion will enhance the flavor and prevent the potatoes from turning brown.) To a blender, add the potatoes, along with the onion and 1 cup of water. Blend until smooth.

Pour the potato mixture into a strainer. Gently stir it around. Let it sit for 10 minutes or until most of the water has drained.

Thinly slice the chili peppers and half of the green onion. Cut the onion into bite-sized pieces. Add all the veggies to a small container, along with the soy sauce, vinegar, and a pinch of sugar. Mix well. Set aside.

Once the potato starch has settled down on the bottom, gently pour out the water, leaving the wet starch behind. Add the wet potato starch to the potato mixture. (If this sounds like a hassle, you can substitute with 1 tablespoon of store-bought potato starch.) Add 1/4 teaspoon of salt and mix until combined.

To a large pan, add 2 tablespoons of oil. Heat it over medium heat. Once it gets nice and hot, scoop out some batter and add it to the pan. Cook for 3 minutes or until the bottom turns golden brown. (Optionally, to make it more visually appealing, you can add one or two sliced chilies on top.)

Flip and cook the other side for an additional 3 minutes or until cooked through. Remove from the pan and drain on paper towels. Repeat with the remaining potato mixture.

Nicely arrange the pancakes on a plate. Take the dipping sauce and add some of it to a small bowl. Make sure to put enough veggies in there so that you can enjoy them like a garnish. Enjoy!