Korean Potato Pancake

Instructions

1. Prepare the potatoes
   Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a colander and rinse under cold water to remove excess starch. Squeeze out as much water as possible using a clean kitchen towel.
2. Make the batter
   In a large bowl, combine the squeezed potato, chopped onion, sliced green onions, grated carrot (if using), flour, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Prepare the dipping sauce
   In a small bowl, combine soy sauce, rice vinegar, and sesame oil. Mix well and set aside.
4. Cook the pancakes
   Heat vegetable oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the potato mixture and flatten it in the pan to form a pancake about 1/4 inch thick. Cook 3-4 pancakes at a time, depending on the size of your pan.
5. Flip and crisp
   Cook for about 3-4 minutes until the bottom is golden brown and crispy. Carefully flip and cook for another 3-4 minutes until the other side is also golden brown and the pancake is cooked through.
6. Drain and keep warm
   Remove pancakes and place on a paper towel-lined plate to absorb excess oil. Keep warm in a low oven (200°F/95°C) while cooking the remaining batches.
7. Serve
   Transfer pancakes to a serving plate, sprinkle with toasted sesame seeds, and serve hot with the dipping sauce on the side.