“ This recipe is the epitome of a family fusing its cultures into one delicious, inspired dish. Traditional potato latkes get a spicy, tangy kick from bits of chopped kimchee and a Korean red pepper paste sour cream. Vijay, Recipe Hunter ”
When families infuse their different cultures into their food, beautiful (and delicious) things happen. And this unique latke recipe from a part-Korean, part-Jewish household is just that! With latkes being one of the quintessential dishes of Hanukkah, Sarah takes a traditional potato pancake recipe to the next level with some Korean spice by adding chopped kimchi to the latkes themselves then pan-frying them until golden brown and crispy. Instead of just plain ol’ sour cream on the side, these latkes are topped with a mixture of sour cream, gochujang (korean red pepper paste), and sesame oil to bring it all together.
“ I grew up eating Korean food. I enjoy the spiciness, the saltiness and the comfort it brings. I love introducing Korean flavors to dishes from around the world and making Korean food more approachable. ”
Sarah is the blogger, photographer, and cook behind Crispy Bits & Burnt Ends where she shares her sometimes-fusion, sometimes-classic cooking adventures with us from her kitchen. Originally born in Seoul, South Korea and moving to the U.S. when she was 7, Sarah’s style is heavily influenced by her Korean-American upbringing so many of her recipes put a Korean twist on other culture’s classics or sometimes are just authentically Korean. One of the things we love most about Sarah’s style is that she’s not afraid to experiment with whatever looks good to her and, lucky for us, she shares those recipes with us!
Here are 4 tricks to make perfect, crispy, golden brown latkes that are not greasy.Read the full tip >
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