Gamja-jeon Recipe
Korean · Side dish · 35 min total
Crispy Korean potato pancakes made with grated potato and minimal ingredients, perfect as a side dish or snack.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 large russet potatoes (about 1 lb total)
- 1/2 small onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil (for frying)
- 1 tablespoon soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar (for dipping sauce)
- 1 teaspoon sesame seeds (for dipping sauce)
- 1 scallion, thinly sliced (for garnish)
Instructions
- Peel the potatoes and grate them using a box grater or food processor. Place the grated potato in a clean kitchen towel and squeeze out as much liquid as possible. Let the liquid sit for a few minutes, then pour off the clear liquid, leaving the potato starch at the bottom. Add the starch back to the grated potato.
- Grate the onion and add to the potato mixture along with salt and pepper. Mix well.
- Heat a large non-stick skillet over medium-high heat and add 1 tablespoon vegetable oil. Scoop about 1/4 of the potato mixture (about 1/2 cup) into the pan and spread into a thin, even circle.
- Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook another 3-4 minutes until golden. Repeat with remaining mixture, adding more oil as needed.
- While pancakes cook, make dipping sauce: combine soy sauce, rice vinegar, and sesame seeds in a small bowl.
- Serve pancakes hot, garnished with scallion slices, with dipping sauce on the side.
Tips
- Use starchy potatoes like russets for best texture.
- Squeeze out as much liquid as possible to ensure crispiness.
- Keep cooked pancakes warm in a 200°F oven while cooking the rest.
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