Gamjajeon (Potato Pancake)
User Reviews
4.8
Gamjajeon (Potato Pancake)
Description
Gamjajeon (Potato Pancake) features freshly grated potatoes combined with a bit of grated onion and potato starch extracted from the reserved potato liquid, plus optional garlic chives. This batter is spread and pan-fried in oil, cooking gently to develop a crisp golden crust and tender inside. The stirring and resting of the potato liquid allow extraction of starch, which helps the pancakes hold together without added flour. A dipping sauce of soy sauce, vinegar, water, sugar, and black pepper adds a flavorful contrast when served alongside.
The resulting potato pancake has a subtle onion presence and fresh garlic chives if used, with a texture that balances softness and light crispness. Cooking on medium to medium-low heat ensures even browning without burning. These pancakes can be portioned larger or smaller depending on preference.
This dish can be served as an appetizer, side, or snack. The dipping sauce adds acidity and depth to the mild potato flavor. The recipe encourages quick mixing to avoid discoloration of the grated potatoes.
Using grated onion helps combat natural browning of the potato, preserving appearance. The starch settling from the potato liquid is key to the binding so it's important to carefully pour off the water and keep the starch sediment. Oil temperature and cooking time are important to achieve the right golden color without overcooking.
Ingredients
- 1/4 onion medium; optional
- 1-1/2 pounds potatoes 2 large or 3 medium
- 1/4 teaspoon salt
- 2 ounces garlic chives buchu, 부추; optional
- oil for pan frying
Diping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch black pepper
Instructions
- Grate the optional onion (about 2 to 3 tablespoons). Place in a large bowl. Peel and grate the potatoes, capturing the liquid. If using a blender or food processor, grind the onion and potatoes together.
- Drain the grated potato in a bowl lined with a strainer, reserving the liquid. Immediately transfer to the bowl with the grated onion, and mix well with the optional onion to prevent discoloring of the potato.
- Let the reserved liquid sit for about 10 minutes. The starch in the liquid will sink to the bottom. Carefully pour out the water, saving the starch. Add the starch and salt to the grated potato along with the optional garlic chives. Mix well.
- Heat a skillet with two tablespoons of oil over medium heat. Add 1/2 of the batter, and spread it evenly into a round shape. You can make smaller pancakes if you like. Reduce the heat to medium to medium low, and cook until the bottom is light golden brown, about 2 to 3 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
Notes
- Add a small amount of grated onion to the potato to reduce browning without overpowering flavor.
- Grate onion first and mix immediately with potatoes to prevent discoloration.
- Let potato liquid sit to settle starch, then discard water and reserve starch for the batter binding.
User Reviews
Overall Rating
4.8
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