Grate the potatoes and onion (the onion will stop the potato browning, so if grating by hand, alternate between potato and onion).
Squeeze the excess moisture out one handful at a time. (Keep the liquid for use in stock, soup or our One-Pot Spicy Stew.
To a large bowl, add the potato and onion mixture, garlic, Korean Gochugaru Blend, crushed sesame seeds, spring onion and most of the salt.
Combine by hand and place in a fine mesh strainer set over a bowl for 10 minutes, to drain; alternatively, place in a colander lined with a cheesecloth.
Stir in the eggs and potato starch, mixing well. In a large non-stick frying pan heat enough oil to shallow fry your pancake (roughly 8tsp) over a medium-high heat.
Prepare a large plate with a dab of oil and shape your pancake mixture on this to 20cm diameter (divide the mixture in halves if you want a thinner pancake).
Once the oil is nice and hot, carefully slide the pancake into the frying pan, cooking each side for 4-5 minutes. You want a crispy, golden pancake - so turn the heat down if it's browning too quickly or burning.
Once your pancake is cooked through, cool for 1-2 minutes on paper towel to absorb any excess oil. Cut into triangles and enjoy!
To make the dipping sauce mix all the ingredients together until well incorporated and the sugar has dissolved.
Serve this yummy pancake hot as a side dish or light snack. It’s also delicious cold, topped with a spoonful of Kimchi or Spicy Cucumber Salad (Oi Muchim).
The dipping sauce can be kept in the refrigerator for up to 3 days.