Chewy and Savory Potato Pancake (Gamjajeon)
Make Deliciously Chewy Gamjajeon on a Rainy Day
A must-have on rainy days! This Gamjajeon is perfectly crispy on the outside and wonderfully chewy on the inside, offering a rich, savory, and light flavor. Learn how to make it easily at home for everyone to enjoy.
For the Potato Pancake Batter- 4 medium potatoes
- 1/2 onion
- 2 pinches of salt
- 1 Tbsp potato starch
- 1 Korean green chili pepper (cheongyang chili)
- Cooking oil, for frying
For the Soy Dipping Sauce- 2 Tbsp soy sauce
- 0.5 Tbsp vinegar
- 0.3 Tbsp sugar
- 1 Tbsp water
- 1/2 Korean green chili pepper, finely chopped
- 2 Tbsp soy sauce
- 0.5 Tbsp vinegar
- 0.3 Tbsp sugar
- 1 Tbsp water
- 1/2 Korean green chili pepper, finely chopped
Cooking Instructions
Step 1
First, prepare the star of our dish: peel 4 medium-sized potatoes. Ensure they are clean and ready for grating.
Step 2
Using a grater, finely grate the peeled potatoes. To prevent browning and add extra flavor, grate half an onion along with the potatoes. Grating by hand is key to achieving the perfect chewy texture, so don’t skip this step for the best results!
Step 3
Place the grated potato mixture into a fine-mesh sieve set over a bowl. Allow the liquid to drain into the bowl, separating it from the potato pulp.
Step 4
Discard the drained liquid. You’ll notice a white, starchy sediment settled at the bottom of the bowl – this is your potato starch! Collect this starch as it’s crucial for the chewy texture of the pancake.
Step 5
In a bowl, combine the grated potatoes (from the sieve) with the collected potato starch. Add 2 pinches of salt and 1 tablespoon of potato starch powder. Mix everything well until you have a cohesive batter.
Step 6
Your potato pancake batter is now ready! Check for a nice, chewy consistency.
Step 7
Heat a non-stick pan over medium heat. Add 1 tablespoon of cooking oil and 1 tablespoon of perilla oil (for extra nutty flavor; you can use only cooking oil if preferred). Ladle portions of the batter into the hot pan, spreading them into thin, even circles. Top each pancake with finely chopped Korean green chili peppers for a touch of heat and freshness.
Step 8
Listen to that satisfying sizzle! The sound of Gamjajeon cooking is music on a rainy day. Pan-fry for several minutes on each side until golden brown and crispy on the outside. Ensure the potatoes are cooked through by maintaining a medium-low heat.
Step 9
Let’s whip up a simple dipping sauce to complement the pancake. In a small bowl, mix 2 tablespoons of soy sauce, 0.5 tablespoon of vinegar, 0.3 tablespoon of sugar, and 1 tablespoon of water. Stir well until the sugar is dissolved. Finally, add half a finely chopped Korean green chili pepper for a spicy kick that perfectly balances the richness of the pancake.
