A weird korean street food. Not the fastest dish to prepare, but a very nice alternative to the traditional “Kartoffelrösti”.
Ingredients
Pancakes:
- 250g finely choped cabbage
- 4 eggs
- 250g grated popatoes
- 50g green onion
- 10g salt
- 2g pepper
Filling:
Instructions
Chop the cabbage as fine as possible. Peel the potatoes and grate them. Slice the green onion and put a tbsp of the greens away. Then mix all pancakes ingredients together. Preheat a pan and add some oil.
On medium heat add half of the pancake mass into the pan and flatten it out. Make sure to mix the ingredients again directly before placing the fist batch in the pan so the egg is covering everything.
Note: usually the cabbage will loose a lot of liquid due to the salt. Instead of getting rid of it I rather added the better half of the liquid in the bowl on top of the mass in the pan. It will thicken in due to the egg and potatoe starch. On the second batch use the left over liquid as well.
Fry the first side for about 7 minutes. If the heat is right you should have a nice golden color. If you need to let it fry longer that is fine, though dong get too short or the potatoes will not be fully cooked through. Flip the pancake. I went with a very scary throw and catch flip as it started to rip when I tried it with a spatula.
Let it fry again for at leastt 7 minutes.
Get the first pancake out andrepeat the process with the other half. Once you flip the second one, top it with the cut kimchi, cheese and the first pancake. Cover the pan and let it fry closed for another 7 minutes.
Fillings
The more cheese the better. I used 100g the first time, it could have been easily 150g or more. The kimchi should be cut pretty fine, or some bites will have a too intense taste. I used 70g for the firstt try, though 40 would have been enough for my taste.
In general I think you can fill whatever you want here, any leftover meat would fit nice.
