| 1 |
TO MAKE DIPPING SAUCE: Dry-roast the sesame seeds in a frying pan, shaking the pan regularly, for 3-4 minutes over low heat, or until the seeds are golden brown. Remove from the pan to prevent burning and let cool for 5 minutes. Combine with the garlic, green onions, soy sauce, white wine, sesame oil, sugar and chili. Mix well and then place in a serving bowl. |
| 2 |
Peel the potatoes and grate them on the coarse side of a grater. Place in a large bowl with the onion, eggs, cornstarch and season with salt and pepper, to taste. Stir very well, making certain that the cornstarch is mixed in thoroughly. |
| 3 |
Heat the oil in a large heavy-based frying pan (an electric frying pan is good for this). Using 2 spoons drop about 1 rounded tablespoons of mixture onto the hot surface, spread out gently with the back of a spoon so the pancake is about 2-1/2 inches in size. Cook for 2-3 minutes or until golden brown. Cook 4-5 pancakes, or as many as you can fit in the pan at one time. Turn over with an egg slice and cook another 2 minutes on the other side. Do not have the apn too hot or the pancakes will burn and not cook through. Keep the pancakes warm in a very slow 250 F oven, whitle cooking the remaining pancakes. |
| 4 |
Serve with the sauce as a snack or with rice and pickled cabbage (Kim Chi) as part of a meal. |
| 5 |
NOTE: Have all the ingredients ready before potatoes are grated as they will discolor quickly. |
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