Sweet Potato and Kimchi Pancakes

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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These sweet potato and kimchi pancakes offer a delightful balance of earthy sweetness and fermented tang. This vegetarian dish transforms humble root vegetables into a vibrant, textural treat, with the spicy kick of kimchi and fresh chillies cutting through the richness. The julienned sweet potato creates a lacy, crisp exterior while remaining tender in the centre, making them an excellent choice for a light lunch or an impressive starter.

Perfect for those seeking a quick and healthy homemade snack, these savoury pancakes are packed with the gut-friendly benefits of fermented cabbage and vitamin-rich sweet potatoes. Serve them immediately while they are at their crispest, paired with a simple soy-vinegar dipping sauce to enhance the bold, salty flavours of the kimchi.

Ingredients for Sweet Potato and Kimchi Pancakes

450g de batatas
150g packed kimchi (200g), very thinly sliced
1 1/2 teaspoons finely chopped garlic
1 to 2 tablespoons chopped fresh serrano chillies (including seeds
amount depends on heat of kimchi)
160g thinly sliced spring onions (from about 2 bunches)
1 huevo grande, ligeramente batido
1 cucharadita de sal kosher
180ml plain flour
About 120ml corn oil or lard
Accompaniment: soy-vinegar dipping sauce
Equipo: una cortadora de cuchilla ajustable

How to make Sweet Potato and Kimchi Pancakes

Peel sweet potatoes and julienne using slicer (about 1450ml ).

Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.

Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.