Ko-Jew Kimchee Latkes


by: Sarah

A traditional Jewish latke with a Korean flare. Add some kimchee to the latkes and dip it in a spicy Korean gochujang (chili paste) and sesame oil sour cream.


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serves: 4

1 pound potatoes

1/2 cup finely chopped onion

1/2 cup finely chopped kimchee

1 large egg, lightly beaten

cup ⅓ of flour

1/2 teaspoon salt

1/2 cup to 3/4 olive oil

cheese cloth


1/2 cup of sour cream

3 tablespoon of sesame oil ( reserve one tablespoon for sour cream)

1 tablespoon of gochujang

2-3 scallions chopped (for garnish)

Nutrition Facts
Ko-Jew Kimchee Latkes

Servings Per Recipe: 4

Amount per Serving

Calories: 522

  • Total Fat: 41.8 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 55.4 mg
  • Sodium: 488.1 mg
  • Total Carbs: 31.3 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 2.5 g
  • Protein: 6.9 g

how is this calculated?

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1.  Heat a large pan with 2 tablespoons of sesame oil and sautee kimchee for 5-10 minutes until tender and set aside.

2.  Grate the pototoes in a food processor.

3.  Squeeze excess water from the potatoes with a cheese cloth.

4.  In a large bowl add the potatoes, onions, kimchee, salt, pepper, eggs and flour and mix well.

5.  Heat a large pan with a oil and place a spoonful of potato mixture on to the pan. Cook on both sides until golden brown.

6.  For the spicy sour cream sauce:

7.  Mix sour cream, gochujang, and sesame oil.

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Jennifer Bu


looks good