Recipe: Kokuma Jon (Korean Sweet Potato Cakes)

KOKUMA JON (KOREAN SWEET POTATO CAKES)
Source: Flavors of Korea: Delicious Vegetarian Cuisine by Deborah Coultrip-Davis and Young Sook Ramsay
Makes 1 dozen

1 large sweet potato, peeled, cooked, mashed
1 egg, beaten
3/4 cup all-purpose white flour
1/2 tsp. salt
1 1/4 cups water
3 green onions, green and white parts, chopped
Vegetable oil for frying
FOR THE DIPPING SAUCE:
1/2 cup ganjang
1 tsp. rice vinegar
1/4 tsp. grated fresh ginger root
1/4 tsp. cham girum

In a medium bowl, mix the mashed sweet potato, egg, flour, salt, and water. Add the onions and stir to mix.

Lightly coat a large skillet or electric frypan with vegetable oil. Heat to 350 degrees or medium-high heat.

Ladle 1/4 cup of the batter into the skillet. With a spatula or the back of a spoon, spread the batter into a thin 3-inch circle. Cook until the edges turn golden brown and bubbles form, about 2 or 3 minutes. With a spatula, flip the pancake and cook the other side for 2 minutes more. Repeat until all the batter has been used.

Mix the dipping sauce ingredients together in a small bowl. Place the bowl of dipping sauce and the sweet potato pancakes on a large platter, and serve.

Enjoy!