Crispy and Chewy Pan-Fried Potato Pancakes (Gamjajeon) Made with a Grater
Master the Art of Crispy Gamjajeon: A Step-by-Step Guide Using a Grater
These pan-fried potato pancakes, made by grating the potatoes by hand, boast an incredibly chewy texture and are perfect for dipping in soy sauce. Adding finely chopped chili peppers or a vibrant green perilla leaf can elevate both the appearance and flavor. After all, good-looking food tastes even better! On a rainy day like today, or even during the summer, these delicious gamjajeon are surprisingly easy to make. Follow along slowly and you’ll be enjoying them in no time! 😀
Ingredients
- 2 medium potatoes
- 1/2 Korean green chili pepper (optional)
- 1 pinch of salt
- 1 Tbsp pancake mix (or 1 Tbsp potato starch)
Cooking Instructions
Step 1
First, thoroughly wash the potatoes under running water and then peel them. While optional, adding Korean green chili pepper will impart a subtle spiciness and a beautiful color, significantly enhancing the flavor of your gamjajeon. I’ve sliced half a pepper thinly for this recipe. Feel free to substitute with red chili pepper for color or even perilla leaves for an aromatic touch, or simply omit it if you prefer.
Step 2
Now, let’s begin making the gamjajeon. While thinly sliced potatoes also make delicious pancakes, grating them by hand is the secret to achieving that wonderfully chewy texture. Traditionally, the water is squeezed out from the grated potatoes, and only the settled starch is used. However, I’ll share a slightly more convenient method today.
Step 3
Here’s a shortcut to making delicious gamjajeon quickly and easily! Mix 1 tablespoon of pancake mix or potato starch into the grated potatoes. This eliminates the need to strain the liquid or separate starch, creating a perfect batter effortlessly. Add a pinch of salt to subtly season the potatoes, bringing out their natural flavor. Since gamjajeon is best enjoyed with a savory soy dipping sauce, avoid over-salting the batter itself.
Step 4
Heat a non-stick pan over medium heat with a generous amount of cooking oil. Once the oil is hot, scoop about a tablespoon of the potato batter and gently spread it into a small pancake shape. After placing the batter, reduce the heat to medium-low. Grated potato cooks relatively quickly, but cooking over medium-low heat ensures it cooks through evenly to a chewy, golden-brown perfection without burning.
Step 5
Once you’ve placed the potato batter on the pan, artfully arrange the thinly sliced Korean green chili pepper in the center. You can omit this step or use other ingredients like red chili peppers or perilla leaves to customize your gamjajeon. Get creative with your toppings!
Step 6
You’ll know it’s time to flip when the edges of the gamjajeon start to turn opaque white and the center looks cooked through. After flipping, lower the heat to low for a moment, then bring it back up to medium-low to achieve a beautiful golden-brown and slightly crispy finish. For an extra crispy texture, you can flip it once more and pan-fry the other side until golden.
Step 7
Even though I used two potatoes and pancake mix, I only got five gamjajeon, which is a little sad! But perhaps that’s why they taste even better – the effort makes them more special. These golden-brown, chewy, and crispy pancakes are incredibly savory. Made with fresh, seasonal potatoes, they are truly delicious. On a rainy day or a lazy summer afternoon, treat yourself to a special moment with these delightful gamjajeon!
