Korean Potato Pancakes

Korean Potato Pancakes

1 egg
1 tablespoon all-purpose flour
1 tablespoon finely chopped green onion
vegetable oil – as needed
1/2 cup finely chopped green onions
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon finely chopped fresh garlic – (1 to 2)
1 teaspoon finely chopped fresh ginger
1 pound frozen shredded hash brown potatoes – thawed
1/2 cup finely chopped drained kimchi (Korean-style pickled cabbage)

In bowl, stir together all sauce ingredients; set aside. Squeeze out excess water from potatoes. Place potatoes in large bowl. Add kimchi, egg, flour and onions; mix well to coat potatoes. In non-stick skillet, over medium heat, heat oil. Measure 1/4 cup potato mixture; press firmly into a ball. Flatten in hand to form 1/2-inch pancakes; place in pan. Cook until golden brown and crisp, about 4 minutes per side. Repeat with remaining potato mixture. To serve, spoon 1 teaspoon sauce over each pancake.