Korean Potato Pancakes - No fillers here

Ingredients

• Potato - 7 medium-sized (each, size of your palm)
• Salt - 1 teaspoon
• Soy sauce - 2 Tablespoons
• Vinegar - 1 Tablespoon
• Green onion - 1 Tablespoon
• Onion - 1/2 a whole
• Jalapeno pepper - 1/4 a whole (no seeds)
• Sugar - 1/2 teaspoon

Instructions

1. 1

   --- Prep Potatoes ---

2. 2

   Peel potatoes. Put them into a blender. Pour enough water into blender to cover the potatoes and turn on blender.

3. 3

   Take out a large sieve and place it over a large mixing bowl. Pour the blended mix into the sieve (note: do not throw away the residual water).

4. 4

   There will be a potato mix left over in the sieve. Place into a kitchen towel. Squeeze out the excess water from the blended mix through the towel. Just a few good rings - don't squeeze too hard.

5. 5

   Then empty out the residual water in the mixing bowl - you will see starch left on the bottom. Place the squeezed potato mix in with the left-over starch. Mix together and add in salt.

6. 6

   Turn frying pan on medium heat. Pour oil into frying pan. Use a soup ladle to drop several scoops of batter into the pan. Use the bottom of the ladle to shape the batter into a circle. Cook each side until light brown on both sides. Pancake should be slightly crispy on the outside and soft in the inside.

7. 7

   --- Make Dipping Sauce ---

8. 8

   Cube onions into small pieces. Make thin slices of the jalapeno pepper. Slice green onion into thin slices. Combine all other listed ingredients together and mix thoroughly.