Easy Korean Potato Pancake (Gamja-jeon)
User Reviews
5
Easy Korean Potato Pancake (Gamja-jeon)
Description
Easy Korean Potato Pancake (Gamja-jeon) features peeled and diced Yukon potatoes blended with onion into a coarse puree, providing a smooth and tender base when fried. Potato starch binds the mixture and helps develop a crispy outer layer during pan frying in neutral oil. The frying process quickly browns the edges, creating a pleasing contrast between crisp exterior and soft interior. The accompanying dipping sauce enhances the naturally mild and earthy flavors with a balance of salty, sour, and spicy notes from soy sauce, vinegar, sliced fresh chilies, and toasted sesame seeds.
These pancakes are served immediately while hot, making them a suitable finger food or appetizer. Their mild flavor profile allows for flexibility in serving alongside Korean meals or as a vegetarian snack. The use of basic ingredients such as potatoes, starch, and onions makes this an accessible recipe with straightforward steps, suitable for cooks comfortable with blending and careful frying.
Ingredients
- 3 potato peeled and diced, medium yukon
- 1/4 onion diced, large
- 3 tbsp potato starch or rice flour
- 1/2 tsp salt
- 4 tbsp neutral cooking oil generic cooking oil
For dipping sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp water
- 1 tsp sugar
- 1-2 chili or jalopenos, sliced, fresh green and/or red
- 2 tsp sesame seeds toasted
Instructions
- To make the dipping sauce, combine soy sauce, vinegar, water, sugar, fresh chilies, and toasted sesame seeds in a small bowl. Set aside.
- Put potatoes and onion into the blender, blend them until you get a puree. (Do not process too long) Pour the potato puree in a mixing bowl and add the potato starch and mix well. If you can't find potato starch, use rice flour or cornstarch instead.
- Heat a tablespoon of oil in a pan over medium-high heat until very hot. Pour in a ladle-full of pancake batter. You should hear the sizzling sound immediately, and the batter will bubble right away on the edges. Using the ladle, quickly spread out the batter thinly.
- Cook for 2-3 minutes. When the edges turn deep golden brown and crisp, flip the pancakes to the other side and cook for another 2-3 minutes. Add more oil if needed. Repeat the frying pancakes with the rest of batter.
- Served pancakes hot with the dipping sauce.
User Reviews
Overall Rating
5
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