• Peel the potatoes, cut into thin shoe strings and soak in lightly salted water for 5-10 minutes.
• Cut kim chee into small pieces being careful not to lose the liquid.
• In a large mixing bowl, add kim chee, flour, salt, pepper.
• Remove shoestring potatoes from the salt water, pat dry and add to mixture. Add enough water to form a pancake batter consistency.  You can also add green onion to batter or garnish with green onions.
• Heat oil in frying pan over medium-high heat in about 1/2" of oil.
• When the oil is hot, spoon ¼ cup of mixture per pancake into frying pan. Cook two sides until golden brown.
• Serve hot with sauce on the side (optional).

Sauce:

• Mix mayonnaise with sriracha or halms korean poke sauce, chill and serve on the side.