Crispy on the outside, soft and chewy on the inside, is there anything better than gamja jeon? These simple Korean Potato Pancakes are great for any time of the day, whether that’s breakfast, lunch, or dinner, or snacks in between.
Korean Potato Pancakes (Makes: 8)
Ingredients:
- 4 large Yukon Gold potatoes, peeled
- 1/4 large yellow onion
- 1 cup (240ml) water
- 1/4 tsp kosher salt, to season (or chicken bouillon powder)
- 4 tbsp neutral-tasting oil, divided
- 1-2 sliced green and red chilies (optional), to garnish
Dipping Sauce:
- 1 green chili
- 1 mild red chili
- 1/2 green onion
- 1/4 yellow onion
- 4 tbsp soy sauce
- 2.5 tbsp white vinegar
- Small pinch of sugar
Instructions:
MAKE PANCAKE BATTER
1. Cut the potatoes and onion into bite-sized pieces. (The onion will enhance the flavor and prevent the potatoes from turning brown.) To a blender, add the potatoes, along with the onion and 1 cup of water. Blend until smooth.
2. Pour the potato mixture into a strainer. Gently stir it around. Let it sit for 10 minutes or until most of the water has drained.
MAKE DIPPING SAUCE
1. Thinly slice the chili peppers and half of the green onion. Cut the onion into bite-sized pieces.
2. Add all the veggies to a small container, along with the soy sauce, vinegar, and a pinch of sugar. Mix well. Set aside.
COOK POTATO PANCAKES
1. Once the potato starch has settled down on the bottom, gently pour out the water, leaving the wet starch behind. Add the wet potato starch to the potato mixture. (If this sounds like a hassle, you can substitute with 1 tablespoon of store-bought potato starch.) Add 1/4 teaspoon of salt and mix until combined.
2. To a large pan, add 2 tablespoons of oil. Heat it over medium heat. Once it gets nice and hot, scoop out some batter and add it to the pan. Cook for 3 minutes or until the bottom turns golden brown. (Optionally, to make it more visually appealing, you can add one or two sliced chilies on top.)
3. Flip and cook the other side for an additional 3 minutes or until cooked through. Remove from the pan and drain on paper towels. Repeat with the remaining potato mixture.
4. Nicely arrange the pancakes on a plate. Take the dipping sauce and add some of it to a small bowl. Make sure to put enough veggies in there so that you can enjoy them like a garnish. Enjoy!
NOTES:
- The dipping sauce can be stored in the fridge for 3 to 5 days.
- Besides this potato pancake, you can enjoy this dipping sauce with other Korean Pancakes. Or instead of regular soy sauce, add it over rice and upgrade your Gyeran Bap (Korean Egg Rice). Everything will be fantastic.
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Kimchi Pancakes
- Yachaejeon (Vegetable Pancakes)
- Shrimp Pancakes
Korean Potato Pancakes
(Gamjajeon)
2
servingsIngredients
4 large Yukon Gold potatoes, peeled
1/4 large yellow onion
1 cup (240ml) water
1/4 tsp kosher salt, to season (or chicken bouillon powder)
4 tbsp neutral-tasting oil, divided
1-2 sliced green and red chilies (optional), to garnish
- Dipping Sauce:
1 green chili
1 mild red chili
1/2 green onion
1/4 yellow onion
4 tbsp soy sauce
2.5 tbsp white vinegar
Small pinch of sugar
Directions
- Make Pancake Batter
- Cut the potatoes and onion into bite-sized pieces. (The onion will enhance the flavor and prevent the potatoes from turning brown.) To a blender, add the potatoes, along with the onion and 1 cup of water. Blend until smooth.
- Pour the potato mixture into a strainer. Gently stir it around. Let it sit for 10 minutes or until most of the water has drained.
- Make Dipping Sauce
- Thinly slice the chili peppers and half of the green onion. Cut the onion into bite-sized pieces. Add all the veggies to a small container, along with the soy sauce, vinegar, and a pinch of sugar. Mix well. Set aside.
- Cook Potato Pancakes
- Once the potato starch has settled down on the bottom, gently pour out the water, leaving the wet starch behind. Add the wet potato starch to the potato mixture. (If this sounds like a hassle, you can substitute with 1 tablespoon of store-bought potato starch.) Add 1/4 teaspoon of salt and mix until combined.
- To a large pan, add 2 tablespoons of oil. Heat it over medium heat. Once it gets nice and hot, scoop out some batter and add it to the pan. Cook for 3 minutes or until the bottom turns golden brown. (Optionally, to make it more visually appealing, you can add one or two sliced chilies on top.)
- Flip and cook the other side for an additional 3 minutes or until cooked through. Remove from the pan and drain on paper towels. Repeat with the remaining potato mixture.
- Nicely arrange the pancakes on a plate. Take the dipping sauce and add some of it to a small bowl. Make sure to put enough veggies in there so that you can enjoy them like a garnish. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- The dipping sauce can be stored in the fridge for 3 to 5 days. Besides this potato pancake, you can enjoy this dipping sauce with other Korean pancakes. Or instead of regular soy sauce, you can add it over rice and upgrade your Gyeran Bap (Korean egg rice). Everything will be fantastic.