Crispy Korean Potato Pancakes - Gamja Jeon
Crunchy on the outside, chewy and soft inside, is there anything better than gamja jeon? These simple Korean potato pancakes are the perfect savoury snack for dipping!
Servings 3 pancakes
Calories 118kcal
Cost $5
Ingredients
- 400 g potatoes peeled
- 1 cup water
- ½ long green chilli pepper large and sliced, sub spring onion or capsicum / bell peppers
- 2 tbsp onion grated or blended
- 2-4 tbsp vegetable oil for frying
- Salt and pepper to taste
For the dipping sauce
- 1 tbsp onion grated or blended
- 1 spring onion / green onion chopped
- ½ long green chilli pepper large and chopped
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp water
- ½ tsp sesame seeds
Instructions
For the dipping sauce:
- Add the soy sauce, vinegar, water, onion, chilli pepper, sesame seeds and spring onion.1 tbsp onion, 1 spring onion / green onion, ½ long green chilli pepper, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water, ½ tsp sesame seeds
For the pancakes:
- Add potatoes and water into a blender or food processor. Pulse or blend until smooth400 g potatoes, 1 cup water
- Pour and strain the blended potato through a cheesecloth or nut milk bag and into a small bowl.
- Place the potato solids in the cloth aside and allow the water to settle in the bowl for around 5 - 10 minutes. This will separate the water from the potato starch, which will sink to the bottom.
- Slowly drain off the yellowish water, reserving the white potato starch layer at the bottom. Add the potato back in from the cloth and mix back together with the starch until well combined.
- Add in the sliced long green chilli, onion, salt and pepper and mix again.½ long green chilli pepper, 2 tbsp onion, Salt and pepper
- Heat vegetable oil in a large frying pan over a medium high heat. Spoon out and shape potato pancakes on the pan with a spoon. Optional: For extra crispy edges, add a little more oil to the pan and move it around, making sure to touch the edges.2-4 tbsp vegetable oil
- Flip after a few minutes until golden brown on both sides. Serve while hot alongside the dipping sauce, gyoza sauce or gochujang mayo.
Video
Notes
- Get the Oil Hot Enough - This is super important so that the pancakes cook in the oil, instead of the oil soaking into the pancakes. You can test the oil temperature by placing the tip of a wooden chopstick in the oil - if bubbles form, it’s hot enough to start cooking.
- Non Stick Pan - Like all good pancakes, they’re much easier to cook on a non-stick pan.
- Crispier Edges - To really crispen up the edges, add a little extra oil around the outsides of the pancakes once they’re just about done. You can also turn up the heat for the last 1-2 mins of cooking to get them nicely browned, but keep a close eye and don’t let them burn!
- Grate Instead of Blend - If you don’t have a food processor or blender, you can grate the potato and onion instead. They’ll be delicious and may even be crispier from the extra texture.
- Add Cheese - Sprinkle cheese over the finished pancakes. You can even broil them for a minute or two to get the cheese extra melty and golden brown.
- Make It Spicy - Sprinkle gochugaru chilli flakes or shichimi togarashi into the potato mixture before cooking, or over the top once cooked.
- Optional Garnish - Top the finished pancakes with a scattering of spring onion, Korean pickled onion or pickled garlic.
- Other Dipping Sauce Ideas - Try your freshly cooked pancakes with one of these amazing dipping sauces for extra flavour:
Nutrition
Calories: 118kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 398mg | Potassium: 601mg | Fiber: 4g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 30mg | Calcium: 28mg | Iron: 1mg