Sweet Potato and Kim Chi Pancakes

Peel sweet potatoes and julienne using slicer (about 6 cups).

Stir potato together with remaining ingredients except oil.

Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.

Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more.

Transfer to paper towels to drain.

Add oil to skillet between batches as needed.

Serve warm, with dipping sauce.

Pancakes can be fried 2 weeks ahead, then cooled and frozen. Reheat unthawed pancakes in a 375°F oven.