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Peel and finely grate the potatoes.
Strain the grated potatoes through a sieve to remove excess moisture.
Finely chop the kimchi.
Peel the lotus root and slice it as thinly as possible.
In a large bowl, combine the strained potatoes, chopped kimchi, kimchi brine, and potato starch.
Mix all ingredients well to form the pancake batter.
Preheat a pan and add a generous amount of cooking oil.
Spoon the batter onto the hot pan, spreading it into small circles.
Place a slice of lotus root on top of each pancake and press gently to secure it.
Fry over medium-high heat, flipping once, until both sides are golden brown and crispy.