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Gamjajeon (Potato Pancake)
4.8 from 105 votes

Gamjajeon (Potato Pancake)

Gamjajeon, or Korean potato pancakes, combine grated potatoes and optional grated onion with potato starch and garlic chives to create a batter that crisps to a golden brown when pan-fried. The pancakes have a tender interior with a lightly crispy exterior, complemented by a simple dipping sauce made from soy, vinegar, sugar, and pepper. The grated potatoes release starch that helps bind the pancake, while the onion helps prevent discoloration without affecting flavor.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Course: Appetizer
Cuisine: Asian, Korean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.