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• 1 pound of sweet potatoes, peeled, cut into matchsticks
• 1 cup kimchi, thinly sliced
• 1 1/2 teaspoons garlic, finely chopped
• 1 1/2 tablespoons serrano chiles, stemmed and sliced
• 1 cup scallions, thinly sliced
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 3/4 cup all-purpose flour
• 1/2 cup canola oil

For the dipping sauce:

• 1/3 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 4 teaspoons rice vinegar
• 1 tablespoon lemon juice

1. Combine the sweet potatoes, kimchi, garlic, serrano chiles, scallions, egg, salt, and flour in a large bowl. Mix until well combined. Let sit for five minutes, and then stir again.
2. Pour half of the oil into a large skillet over medium-high heat. Use a 1/3-cup as a scoop, and fill it halfway up. Transfer the contents to the skillet. Repeat until the skillet is filled, about 4 pancakes total. Press down on each with a spatula. Cook each for about 1 1/2 minutes, or until golden browned. Flip each and cook for an additional 1 to 2 minutes, or until golden browned on the other side. Set aside. Add more oil to the pan, and cook the rest of the pancakes.
3. Meanwhile, make the dipping sauce. Combine the soy sauce, mirin, sugar, rice vinegar, and lemon in a large bowl and whisk until combined.
4. Serve the pancakes with the dipping sauce.

From http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/xsiPsHqB6r8/sweet-potato-and-kimchi-pancakes-recipe.html