My vegan Korean Style Savory Potato Pancakes are perfect for satisfying my savory cravings in the mornings! I can eat this by itself just like how you'd eat American pancakes. Otherwise, serve with white rice!Yield: 2-3 8-inch pancakes or 6-7 small cakes
Peel the potatoes. Box grater method: Use a box grater over a prep bowl then grate the peeled potatoes (use medium fine grater.) Place a fine-mesh colander over another prep bowl then transfer the grated potatoes to the colander. Let it stand until the grated potatoes and the liquid separates. Do not discard the liquid collected in the bowl. Daikon radish grater method: Simply grate the potatoes then transfer to another bowl. Again, do not discard the liquid collected at the bottom.
Transfer the drained grated potatoes to another bowl and set aside. You should see the liquid from potatoes with the white substance left at the bottom of the bowl (or radish grater) from step 1. Carefully and slowly drain only the liquid part. After draining, it should leave you only with the white substance settled at the bottom which is potato starch. Scoop it and add to the grated potatoes then add the remaining ingredients; scallions, toasted sesame oil, salt, and black pepper. Mix well and set aside.
Prepare the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, sugar, gochugaru, and toasted sesame seeds. Mix until well-blended and set aside.
Heat up a frying pan at medium high heat. Pour 1 tsp neutral oil and add a half of the potato mixture. Spread out the mixture into an 8-inch round and cook for 3-4 minutes. Flip it and flat it out. Cook for another 3-4 minutes until golden crispy. Swirl in extra toasted sesame oil right before removing the pancake from the pan. Repeat the process.