I’m the only vegan in the family but every once in a while a family member would whip up something vegan in the kitchen. My sister for example would make some yummy Filipino Pichi-pichi, a sweet cassava dessert coated in coconut flakes. Pichi-pichi is her go-to dish for parties because it’s so easy to make when feeding a crowd.
My other sister (we’re all 4 girls), loves to make Korean Potato Pancakes or Gamjajeon, fried potato patties that are crunchy on the sides and soft in the middle. My sister has endeared herself to Korean culture after becoming a big fan of Korean tv shows (with subtitles), so it was only a matter of time that she finds her way to Korean food.
One day she came over to my place and made me some Gamjajeon, which tasted to me like a cross between Jewish Latkes and Chinese Nian Gao or “Tikoy”.
Lucky for me and you, my sister has agreed to share her recipe. Here’s how she made her Korean pancakes:
BHEA’S KOREAN PANCAKES (A GUEST POST)
- 1 lb peeled potatoes
- 1/2 tsp. salt
- 1/4 cup water
- 1/4 cup chopped chives (optional) (or kale, or carrots, spinach, etc.)
- 2 tbsp. soy sauce
- 1 tbs. white vinegar
- Combine the potatoes, water, salt, chives into a food processor or power blender and puree.
- Put the mixture in a strainer, over a bowl, to strain. Press down the mixture with a spoon. Set aside the juice and wait for a minute to set the starch at the bottom of the bowl (starch is important).
- Pour out the water and add the settled starch to the mixture. Stir well.
- Heat pan over medium heat with oil.
- Spread the mixture about 2 inch patties.
- When bottom part turns brown, turn it over to cook the other side. Turn off heat.
- Serve with garnish and dipping sauce on the side.
Of course I wish my sisters are vegans too, but I’m glad at least my family is trying to incorporate more vegan dishes into their lifestyle. Hopefully someday they’ll see the benefits of going full time vegan. In the mean time, I’ll keep trying to do my part and hopefully inspire others to do the same.