Gamja-jeon (Korean Potato Pancake)
Korean potato pancakes made from finely grated potato. Stir the settled starch back in and they turn out crisp outside and chewy inside with almost no other ingredients — a rainy-day favorite.
Ingredients
- Potatoes · medium, about 500g3
- Frying flour (or plain flour) · to bind2 tbsp
- Salt0.5 tsp
- Cooking oil · generous, for frying4 tbsp
- Green chili · optional, sliced1
- Carrot · optional, julienned0.25
- Scallions · optional2
- Dipping sauce
- Soy sauce1 tbsp
- Vinegar1 tsp
- Chili flakes · optional0.5 tsp
Steps
- ⏲ 5 min
Peel the potatoes and grate or blend them finely (add almost no water if blending).
- ⏲ 5 min
Let the grated potato sit in a sieve for 5 minutes so the starch settles. Pour off the liquid on top, then stir the settled white starch back into the potato — this is the secret to a chewy texture.
- ⏲ 2 min
Mix in the salt and flour. Keep it thick; add a little more flour if loose. Stir in carrot, chili, and scallions if using.
- ⏲ 1 min
Heat a generous layer of oil in a pan over medium. Ladle in the batter and spread it into thin rounds.
- ⏲ 4 min
Fry until the bottom is golden and the edges are crisp, 3–4 minutes.
- ⏲ 3 min
Flip and fry the other side until golden, about 3 minutes more, pressing for crisp edges.
Serve hot with a dipping sauce of soy sauce, vinegar, and chili flakes.
Tips & Variations
Variations
- Plain gamja-jeon: Just potato, no add-ins, for the pure flavor.
- Cheese: Fold mozzarella into the batter for a melty pull.
- Kimchi: Add chopped kimchi for a tangy, spicy version.
- Seafood: Mix in small shrimp or squid for heartier pancakes.
Tips
- Stir the settled starch back in — it's what makes them chewy (toss it and they turn crumbly).
- Keep the batter thick, not runny, or the pancakes stay soft.
- Fry in generous oil over medium heat for crisp edges.
- Grate the potato right before frying to avoid browning.
- Spread thin so the edges crisp up like a cracker.
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