Chewy and Delicious 10-Minute Potato Pancakes (Gamja-jeon)
The Secret to 10-Minute Potato Pancakes You Won’t Believe!
This recipe is for a fantastic potato pancake (Gamja-jeon) that your kids will especially love! It’s wonderfully chewy and packed with flavor. I used to be hesitant to make potato pancakes because the grated potatoes would oxidize and turn brown so quickly, which was quite off-putting. However, I’ve discovered a foolproof method to make them perfectly chewy and delicious in just 10 minutes, right in your own kitchen! With simple ingredients, you can create crispy on the outside, tender on the inside potato pancakes that make a perfect snack or meal for children. Enjoy a healthy and tasty treat!
Main Ingredients- 8 boiled potatoes
- 1.5 cups potato starch
- 1.3 cups water (using a paper cup as a measure)
- Olive oil (for frying)
- Salt (to taste)
Seasoning & Toppings- Soy sauce (for dipping)
- Tuna extract (for umami)
- Minced green onions
- Chopped chili peppers (optional)
- Sesame seeds (for nutty flavor)
- Sesame oil (for aroma)
- Soy sauce (for dipping)
- Tuna extract (for umami)
- Minced green onions
- Chopped chili peppers (optional)
- Sesame seeds (for nutty flavor)
- Sesame oil (for aroma)
Cooking Instructions
Step 1
Peel the 8 boiled potatoes while they are still warm. Place them in a bowl and mash them thoroughly with a fork or a potato masher until smooth. Ensure there are no lumps for the best texture.
Step 2
Add 1.5 cups of potato starch to the mashed potatoes. The starch will help achieve the characteristic chewy texture of the Gamja-jeon and bind the batter together.
Step 3
Gradually add 1.3 cups of water while mixing the batter. It’s important to achieve the right consistency – not too runny or too stiff. The batter should be thick enough to hold its shape but still pourable. Add a pinch of salt to season.
Step 4
Heat a non-stick pan over medium heat and add a generous amount of olive oil. Spoon portions of the potato batter onto the hot pan, shaping them into round pancakes. Aim for a medium thickness for even cooking.
Step 5
While the batter is still wet, sprinkle the minced green onions and chopped chili peppers (if using) on top of each pancake for a beautiful presentation and added flavor.
Step 6
Reduce the heat to medium-low and cook until both sides are golden brown and crispy. Ensure the edges are slightly crisp while the inside remains tender. Be mindful of the heat to prevent burning.
Step 7
Carefully transfer the perfectly cooked potato pancakes to a serving plate. Prepare a dipping sauce by mixing soy sauce, tuna extract, minced green onions, chopped chili peppers, sesame seeds, and sesame oil. Serve immediately and enjoy!
