Spicy Gochujang Sweet Potato Pancakes with Kimchi Bacon Crumble

Instructions

1. 1

   Peel and boil the sweet potato in a large pot until fork-tender, about 20-25 minutes. Drain and mash thoroughly in a large bowl.

   ~25 min
2. 2

   In a separate medium bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.

   ~2 min
3. 3

   Add the gochujang, eggs, milk, and melted butter to the mashed sweet potato. Whisk until well combined.

   ~3 min
4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.

   ~2 min
5. 5

   Cook the bacon in a frying pan until crispy. Remove bacon from the pan, reserving about 1 tablespoon of bacon fat. Crumble the bacon and set aside.

   ~10 min
6. 6

   In the same frying pan with the reserved bacon fat, sauté the chopped kimchi over medium heat for 3-5 minutes until slightly softened and fragrant. Stir in the crumbled bacon.

   ~5 min
7. 7

   Heat 1 tablespoon of vegetable oil in the frying pan over medium heat. Pour about 1/4 cup of batter per pancake into the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.

   ~8 min
8. 8

   Repeat with the remaining batter, adding more oil as needed.

   ~5 min
9. 9

   Serve the pancakes immediately, topped generously with the kimchi bacon crumble.

   ~1 min