Mild Korean Sweet Potato Pancake (Goguma Jeon)

Ingredients

• 1 medium sweet potato
• 2 tablespoons all-purpose flour
• 1 teaspoon honey
• 1 egg
• 1 stalk, finely sliced green onion(optional)
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 pinch ground black pepper(optional)

Instructions

1. 1

   Peel the sweet potato and grate it using a coarse grater; place the shredded potato in a clean kitchen towel and squeeze out excess moisture.

2. 2

   In a bowl combine the grated sweet potato, flour, honey, egg, and optional green onion; mix until just combined.

3. 3

   Heat 1 tablespoon of vegetable oil in a non‑stick skillet over medium heat. Spoon half of the batter into the pan, flattening to a 4‑inch pancake; cook 3‑4 minutes until golden, then flip and cook another 2‑3 minutes. Transfer to a plate and repeat with remaining batter, adding more oil if needed.

4. 4

   For the dip, whisk together soy sauce, rice vinegar, sesame oil, and a pinch of black pepper in a small bowl.

5. 5

   Serve the pancakes hot with the soy‑dip on the side.