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Kimchi Latke with Gochujang Sour Cream with Marble Background

Kimchi Latkes with Gochujang Sour Cream

Daryl and Mindi Hirsch
Our easy Kimchi Latkes recipe adds a Korean twist to the Jewish holiday food favorite.
4.50 from 2 votes
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Additional Time 4 hours
Total Time 5 hours 30 minutes
Course Main Course
Cuisine Jewish
Servings 2
Calories 213 kcal

Ingredients
 
 

  • 2 russet potatoes
  • ½ cup kimchi (chopped)
  • salt (to taste)
  • pepper (freshly ground to taste)
  • vegetable oil (for frying)
  • 3 tablespoons sour cream
  • 2 teaspoons gochujang
  • chives or scallions (chopped, optional garnish)

Equipment

Instructions
 

  • Preheat oven to 350°F or 175°C.
  • Cook potatoes on oven rack for 30 minutes. Flip potatoes and cook for an additional 15 minutes.
  • Remove potatoes from the oven and let them cool for 30 minutes or until they're cool enough to handle.
  • Split potatoes in half and grate the fleshy side of each half.
  • Mix grated potatoes, kimchi, salt and pepper in a medium mixing bowl.
  • Use your hands to form eight medium-sized kimchi latkes.
  • Refrigerate the uncooked kimchi latkes for 4 to 24 hours.
  • Just before you're ready to fry the kimchi latkes, combine sour cream and gochujang in a small bowl. Stir until incorporated and set aside.
  • Pour 1/4-inch to 1/2-inch layer of vegetable oil in a cast iron skillet and heat to 350°F or 175°C. (Use a probe thermometer to determine temperature.) Gently lay four kimchi latkes in the hot oil. Let kimchi latkes cook until the bottoms brown and release from the surface of the pan. (Oil temperature should recover to 350°F or 175°C.) Use spatula and a spoon to gently flip kimchi latkes. Once the second sides are brown, remove the kimchi latkes and place them on a cooling rack. Repeat the process for the remaining kimchi latkes.
  • Plate the fried kimchi latkes. Top each with a small dollop of the gochujang sour cream mixture.
  • Optional: Garnish with chopped chives, scallion or another green herb.

Notes

  • We were inspired to create this recipe after reading Joan Nathan's Pure Potato Latkes recipe in the New York Times.
  • You can double this recipe for four people. Alternatively, you can cut it in half for one person.
  • Adjust the amount of gochujang based on your tolerance for heat.

Nutrition

Calories: 213kcalCarbohydrates: 41gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 160mgPotassium: 973mgFiber: 3gSugar: 3gVitamin A: 151IUVitamin C: 13mgCalcium: 56mgIron: 3mg
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