DIRECTIONS
- Shred the potatoes and onion using a box grater or grater attachment on your food processor.
- Soak shredded potato mix to a bowl of ice water for 10-15 minutes then squeeze out as much liquid as you can using a clean tea towel or nut milk bag.
- In a large bowl mix squeezed potato mixture, eggs, flour, seaweed, salt, and gochujang.
- Heat a large skillet over medium-high heat until heated through then add enough oil to cover the bottom of the pan.
- Reduce heat to medium and spoon about 3 tablespoons of potato mixture into a flattened pile in pan and repeat until pan is full of about 4-5 latkes. Cook 3-4 minutes then flip and cook another 2-3 minutes until both sides are golden.
- Place cooked latkes on a paper towel-lined plate to soak up extra oil.
- To serve top each with kimchi, a dallop of sour cream, more seaweed, and green onion.
- Serve at a gathering as an appetizer or enjoy with a meal!
