Korean Sweet Potato Pancakes With Spicy Soybean Paste Sauce Recipe

About this recipe

Golden sweet potato pancakes paired with a bold and tangy spicy soybean paste sauce, perfect for a satisfying breakfast.

Ingredients

• - Sweet Potatoes
• 300G Shinho Soybean Paste, 300G
• - Korean Red Pepper Powder - Gochugaru
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Honey & Mustard Sauce
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• 450G Rice Flour, 450G
• 400G Whole Chickpeas In Water
• 420G Kingsford Corn Starch, 420G
• 1 Ltr Ktc Sunflower Oil

Instructions

1. 1. Peel and cube the sweet potatoes, then steam until tender for about 10-15 minutes.
2. 2. Mash the steamed sweet potatoes thoroughly until smooth, ensuring no lumps remain.
3. 3. Gradually mix rice flour and cornstarch into the sweet potato mash to create a pliable dough.
4. 4. Form the dough into small patties, ensuring even thickness for uniform cooking.
5. 5. Heat neutral oil in a pan over medium heat and fry the pancakes until golden brown on both sides.
6. 6. In a small saucepan, combine soybean paste, gochugaru, soy sauce, sesame oil, honey, and water.
7. 7. Mince garlic and chop spring onions finely, then add them to the sauce mixture.
8. 8. Simmer the sauce on low heat for 5 minutes, stirring frequently until slightly thickened.
9. 9. Place the pancakes on a serving plate and drizzle the spicy soybean paste sauce generously over them.
10. 10. Garnish with chopped spring onions for a fresh touch and serve warm.