Potato Pancake (Gahmja Jeon)

Yes, we love pancakes and can't get enough. Here we are making yet another Korean pancake. It is a bit more labor intensive than other pancakes but we think it's totally worth it. Great for a rainy afternoon snack.

Ingredients:
2 potatoes
Small handful of chopped Chinese leeks (optional)
1 chili pepper, thinly sliced
1 T flour

1. Peel the potatoes and grate them on a fine grater.

2. Put the grated potatoes in a strainer and let the water drain out.

3. Add the Chinese leeks, pepper slices, and flour. Mix around.

4. Heat some oil in a non stick frying pan and put a scoop of the potato mix in. You can adjust the size of the pancake to your liking. Use a spatula to spread it out and make a nice flat circle.

5. When the bottom is golden brown, flip it. Cook the other side until it is the same color.

 Enjoy with a dipping sauce. We use soy sauce, rice vinegar, and red chili powder.