2medium yukon potatoes or 1 russet potatopeeled and shredded
1 1/2cupsour kimchichopped
4-6tbspwateror more if needed
1cupshredded Mozzarella or provolone cheese
sour cream for toppingoptional
Squeeze out the shredded potato with your hands to remove the moisture as much as you can. Place the potatoes in a mixing bowl, add the kimchi, green onion, flour, breadcrumbs, kimchi juice, egg, water, and cheese. Mix well with a spoon. Add more water if the better seems to stiff. You will want the batter to be a little dense, not too loose.
Heat oil in a heavy bottom skillet over medium heat. Drop a heaping tablespoonful of batter on the skillet and spread out thinly. Pan-fry for 2-3 minutes each side or until the edges turn brown and crisp. Adjust the heat level to not to burn the pancakes.
Transfer the pancakes on the leash rack to keep them crisp. Serve them hot with a dollop of sour cream