Spicy Bulgogi Kimchi Potato Pancakes with Mozzarella

1.Prepare the Bulgogi Beef: In a small bowl, combine the sliced beef with soy sauce, brown sugar, sesame oil, minced garlic, and black pepper. Mix well and set aside to marinate for at least 15 minutes while preparing the batter.

2.Prepare the Potatoes: Grate the peeled potatoes using the coarse side of a box grater or a food processor. Place the grated potato into a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes.

3.Mix the Batter: In a large bowl, combine the squeezed grated potato, flour, lightly beaten egg, chopped kimchi, reserved kimchi juice, salt, and pepper. Mix until just combined; do not overmix.

4.Cook the Beef: Heat 1 teaspoon of vegetable oil in a small skillet over medium-high heat. Add the marinated beef and sauté quickly for 2-3 minutes until cooked through and slightly caramelized. Remove from heat and set aside.

5.Form and Fry the Pancakes: Heat the remaining 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the potato batter per pancake and gently flatten them into 3-inch rounds in the hot oil. Do not overcrowd the pan.

6.Cook the Pancakes: Fry for 4-5 minutes per side until deeply golden brown and crispy. Once flipped, immediately distribute the cooked bulgogi beef evenly over the top of the cooking pancakes.

7.Melt the Cheese: Sprinkle the mozzarella cheese over the beef on each pancake. Cover the skillet briefly (about 1 minute) until the cheese is melted and gooey. Alternatively, place the skillet under a broiler for 30 seconds if necessary.

8.Serve: Carefully transfer the finished pancakes to a serving plate. Garnish immediately with sliced green onions and toasted sesame seeds. Serve hot.