Korean Potato Pancakes

INGREDIENTS:
3/4 cup meat (bacon/tuna/crabsticks)
1 cup mixture of finely-cut veg such as carrots/chives/spring oions/bell peps/long beans/zucchini etc
2/3 cup onion, chopped finely
2 medium-sized potatoes (about 400 gm unpeeled), grated finely
1 red chili, thinly sliced
1/2 cup plain flour (or Korean pancake flour, which makes lighter & crispier pancakes)
2 large eggs
1/8 t salt (or to taste but remember the dip is salty) 
pinch of white or black pepper
Choganjang dip : 3 t light soy sauce and 1 t white rice vinegar but I like to substitute 1 teaspoon of the light soy sauce with dark soy sauce (Lee Kum Kee's) for a slightly sweetish taste. 

Directions:
1. Grate the potatoes finely but not so fine that they turn mushy. I don't squeeze out the nutritious liquid.
2. Mix everything together in a bowl. The batter should be very thick. If using bacon, fry it until fat is transparent or better still, until golden brown~btw, canned tuna tastes great but Wey prefers bacon~
3. Heat up a non-stick frying pan. Grease lightly (for crispy pancakes, use more oil) with veg oil. Drop a large spoonful of the batter and flatten it out into a circle about 10 cm/4" diameter for eating with your hands, smaller if serving with chopsticks. Another way is to make a big pancake (saves time) and cut into wedges. When the bottom side is golden brown, turn over.
4. Serve hot with the dip.
Enjoy!!!
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