Green gamjajeon (Korean potato pancakes) with soy-vinegar dipping sauce

Peel the potatoes, rinse and soak in cold water to stop them browning.

Cut red bell pepper flat into small strips about 1.5 inches long.

Drain the potatoes, cut into small pieces and blend in a food processor with half a teaspoon salt, a quarter cup water and about a quarter cup Asian chives.

Press the mixture with a spoon and collect the liquid in another bowl; wait about one minute for the potato starch to sink, then use the starch with the mixture.

Heat a pan with oil, stir the batter well and spoon in neat circles, smoothing the edges.

When the bottom turns a little yellowish, turn over; cook until crispy, then turn off the heat.

Mix about 2 tbsp soy sauce with 1 tbsp vinegar for dipping.