korean scallion pancake dipping sauce

1/3 cup soy sauce
1/2 cup rice wine vinegar
1 tbsp sesame oil
1 tbsp chili flakes
1 tbsp scallions
1 tsp garlic

Mix together and let sit for a while before serving.

korean cucumbers

2 cucumbers
1 tsp salt
1 tsp honey
1 tsp rice vinegar

Slice cucumbers in half moon shapes, mix with salt and let sit ~10 mins, rinse and drain, mix with honey and vinegar

korean scallion pancakes

2 cups flour
2 eggs, beaten
1.5 cups water
1 bunch scallions, sliced 2 inches long
1 tsp salt

Mix everything together and let sit ~10 mins, using ample olive oil pan fry on both sides until crispy.

korean potatoes

1 lb potato, diced large (red potatoes will work best, peel)
3 cloves garlic (miced)
1.5 tbsp soy sauce
1.5 tbsp sugar
1.5 tbsp honey
1 cup water
2 tbsp olive oil
1 small onion (diced)

Saute onion and garlic in olive oil, add potatoes, saute 30 sec, mix together all other ingredients in a separate bowl, add about 3/4 of the liquid to the potatoes and cook over med-high heat ~10 mins to reduce the liquid into a sauce while cooking the potatoes. If potatoes aren't completely cooked when the sauce is thick, add a little more of the liquid and cover until cooked. Cool and refrigerate, serve cold.