Korean Sweet Potato Pancakes

Peel 300g of sweet potato and cut it into thin, even julienne strips about 0.3cm thick.

Trim any thicker pieces so the potato cooks at the same pace and does not stay firm inside.

In a wide bowl, combine 90g Korean savory pancake mix (buchimgaru), 110ml water, 0.3 teaspoon salt, and 1 teaspoon sugar.

Whisk until the dry flour disappears and the batter looks thick enough to cling to the sweet potato.

Add the julienned sweet potato to the batter and fold gently so the strips do not break.

Stop when the batter lightly coats the spaces between the strips instead of pooling heavily at the bottom.

Add 2 tablespoons cooking oil to a pan and preheat over medium heat for about 1 minute.

The pan is ready when a small bit of batter sizzles gently around the edges without smoking.

Spoon the mixture into the pan and press it very thin with the back of the spoon.

Keep the heat at medium and fry for 3-4 minutes, until the edges set, look lacy, and turn golden.

When the underside is deep golden, slide a wide spatula under the pancake and flip it carefully.

Cook for 2-3 minutes more, then remove it when both sides feel crisp and let it rest briefly before serving.