Ingredients
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- 1 ½ lbs Yukon Gold potatoes, scrubbed and unpeeled (680g)
- 1 cup well-fermented sour Napa cabbage kimchi, squeeze-dried (150g)
- ¼ cup reserved kimchi brine (60ml)
- ⅓ cup pure potato starch (45g)
- 4 medium scallions, thinly sliced, whites and greens separated (50g)
- 2 cloves fresh garlic, finely grated (8g)
- 1 tbsp toasted sesame oil, divided (15ml)
- 3 tbsp high-smoke avocado oil or neutral canola oil (45ml)
- 1 tsp kosher salt, divided (6g)
- ¼ tsp freshly cracked black pepper (1g)
- 2 tbsp low-sodium soy sauce or gluten-free tamari (30ml)
- 1 tbsp unseasoned rice vinegar (15ml)
- 1 tsp honey or pure maple syrup (7g)
- 1 tsp toasted white sesame seeds (3g)
Step-by-Step Instructions
Boil and Hand-Crush the Yukon Gold Potatoes
Place whole Yukon Gold potatoes into a 4-quart pot of cold salted water. Bring to a boil and simmer for 15 to 18 minutes until knife-tender. Drain and let steam escape for 3 minutes. While hot, firmly crush potatoes into chunky, irregular 1/2-inch craggy nuggets with a flat-bottomed cup.
Squeeze Kimchi and Fold Savory Batter
Finely chop fermented kimchi and wring tightly inside a clean towel, collecting 1/4 cup of brine for the dipping glaze. Scatter dried kimchi, scallion whites, garlic, 1 tsp sesame oil, salt, pepper, and potato starch over crushed potatoes. Gently fold into a cohesive, slightly sticky dough and shape into 8 round patties roughly 1/2-inch thick.
Pan-Fry Griddle Cakes to Shatter-Crisp Perfection
Heat half the avocado and sesame oil in a 12-inch cast-iron skillet over medium heat until shimmering. Fry four patties undisturbed for 4 to 5 minutes per side until deeply golden-amber and blistered. Transfer to a wire cooling rack and repeat with the second batch.
Whisk Chili Garlic Glaze & Plate
Whisk reserved kimchi brine, soy sauce, rice vinegar, honey, and remaining sesame oil in a small bowl until glossy and blended. Arrange crisp griddle cakes on a platter, garnish with sesame seeds and scallion greens, and serve immediately with dipping glaze.
Sensory Doneness Verification
Visual: The griddle cake surfaces feature a mottled, deeply golden-amber crust with blistered, caramelized edges and dark scarlet specks of charred kimchi. When broken open, the interior reveals creamy, pale-yellow potato pockets punctuated by tender crimson cabbage strands and vibrant green scallion rings. Auditory: A brisk, steady sizzle greets the skillet during the entire fry cycle without explosive popping. Tapping the seared surface with a metal fork emits a distinct, hollow, scratchy clicking sound that signals a fully set starch crust. Aroma: Rich, toasted sesame oil and sweet caramelized potato fill the room, followed by the pungent, mouth-watering aroma of browned garlic and warm fermented gochugaru chili pepper. Tactile: The exterior shell feels firm and brittle under spatula pressure, resisting indentation without crumbling apart. On the palate, each bite yields an audible, glass-like shatter that melts effortlessly into a soft, velvety potato interior.
Troubleshooting & Testing Notes
The chopped kimchi had too much liquid, or the skillet was not hot enough. Squeeze the kimchi very firmly in a towel until dry to the touch, heat the skillet until oil visibly shimmers, and rest cooked cakes on an elevated wire cooling rack rather than a flat plate.
The patties were flipped too early before starches gelatinized, or potatoes were smashed while cold. Crush potatoes while steaming hot so starches hydrate with the potato starch, and leave patties undisturbed for a full 4 to 5 minutes until bottom edges slide freely.
Older kimchi brine has intense acidity. Whisk in 1 tablespoon of lukewarm water and an extra 1/2 teaspoon of honey to soften the vinegar and lactic acid sharpness.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- 12-inch heavy cast-iron skillet or flat-top non-stick griddle
- Large 4-quart saucepan or Dutch oven
- Flat-bottomed metal measuring cup or meat tamper
- Thin flexible fish spatula
- Clean cotton kitchen towel or cheesecloth
- Wire cooling rack and rimmed baking sheet
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