Gamjajeon (Korean Potato Pancake)
Gamjajeon (Korean Potato Pancake)
Ingredients
For the Gamjajeon
- 2 potatoes, medium-sized
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon onion powder, or 1 tablespoon grated onion
- 1/4 cup oil, for frying, or as needed
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon vinegar
- 1/2 teaspoon granulated sugar
- 1 teaspoon sliced chilies, or 1/2 teaspoon gochugaru
- 1/2 teaspoon sesame seeds
Instructions
- 1
Wash and peel the medium-sized potatoes. Grate the potatoes using a box grater or a food processor. Alternatively, for a finer texture, you can blend the potatoes.
⏱️ 5 min
- 2
Place the grated potatoes into a fine-mesh strainer set over a measuring cup or bowl. Press down gently to extract as much liquid as possible. Collect the potato water in the measuring cup.
⏱️ 2 min
- 3
Allow the collected potato water to sit undisturbed for 10 minutes. During this time, the potato starch will settle at the bottom of the measuring cup.
⏱️ 10 min
- 4
Carefully and gently pour out the clear water from the top of the measuring cup, leaving only the white potato starch at the bottom. Add the strained grated potatoes back into the measuring cup with the collected starch.
⏱️ 1 min
- 5
To the potato and starch mixture, add the salt and onion powder (or grated onion). Mix all ingredients thoroughly until well combined.
⏱️ 2 min
- 6
Heat a skillet (preferably cast iron) over medium-high heat. Add a generous amount of oil, ensuring the bottom of the pan is well coated.
⏱️ 2 min - 7
Once the oil is hot, spoon the potato mixture into the skillet. You can make one large pancake or several smaller, individual pancakes. Flatten the mixture slightly with the back of a spoon.
⏱️ 1 min
- 8
Pan-fry the pancakes for 4-6 minutes per side, or until the edges appear crispy and golden brown. Carefully flip the pancakes and cook the other side until it is also crispy and golden.
⏱️ 8 min
- 9
While the pancakes are cooking, prepare the dipping sauce. In a small bowl, combine the soy sauce, vinegar, granulated sugar, sliced chilies (or gochugaru), and sesame seeds. Mix well.
⏱️ 2 min
- 10
Remove the cooked Gamjajeon from the skillet and serve immediately with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gamjajeon (Korean Potato Pancake)
For the Gamjajeon
- 2 potatoes, medium-sized
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon onion powder, or 1 tablespoon grated onion
- 1/4 cup oil, for frying, or as needed
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon vinegar
- 1/2 teaspoon granulated sugar
- 1 teaspoon sliced chilies, or 1/2 teaspoon gochugaru
- 1/2 teaspoon sesame seeds
Instructions
- 1
Wash and peel the medium-sized potatoes. Grate the potatoes using a box grater or a food processor. Alternatively, for a finer texture, you can blend the potatoes.
⏱️ 5 min - 2
Place the grated potatoes into a fine-mesh strainer set over a measuring cup or bowl. Press down gently to extract as much liquid as possible. Collect the potato water in the measuring cup.
⏱️ 2 min - 3
Allow the collected potato water to sit undisturbed for 10 minutes. During this time, the potato starch will settle at the bottom of the measuring cup.
⏱️ 10 min - 4
Carefully and gently pour out the clear water from the top of the measuring cup, leaving only the white potato starch at the bottom. Add the strained grated potatoes back into the measuring cup with the collected starch.
⏱️ 1 min - 5
To the potato and starch mixture, add the salt and onion powder (or grated onion). Mix all ingredients thoroughly until well combined.
⏱️ 2 min - 6
Heat a skillet (preferably cast iron) over medium-high heat. Add a generous amount of oil, ensuring the bottom of the pan is well coated.
⏱️ 2 min - 7
Once the oil is hot, spoon the potato mixture into the skillet. You can make one large pancake or several smaller, individual pancakes. Flatten the mixture slightly with the back of a spoon.
⏱️ 1 min - 8
Pan-fry the pancakes for 4-6 minutes per side, or until the edges appear crispy and golden brown. Carefully flip the pancakes and cook the other side until it is also crispy and golden.
⏱️ 8 min - 9
While the pancakes are cooking, prepare the dipping sauce. In a small bowl, combine the soy sauce, vinegar, granulated sugar, sliced chilies (or gochugaru), and sesame seeds. Mix well.
⏱️ 2 min - 10
Remove the cooked Gamjajeon from the skillet and serve immediately with the prepared dipping sauce.
⏱️ 1 min