Crispy and Chewy Pan-Fried Potato Pancakes (Gamjajeon)
A Delicious Recipe for Savory Potato Pancakes Made with Fresh, Seasonal Potatoes
A summer delicacy! These pan-fried potato pancakes, made with fresh, seasonal potatoes, are golden brown, nutty, and delightfully chewy. Enjoy this quintessential summer dish, Gamjajeon, made easily at home.
Main Ingredients
- 3 medium-sized potatoes
- A small bunch of chives (about 1/4 bunch)
- 1 red chili pepper
- 1 green chili pepper
- 3 Tbsp all-purpose flour (for batter)
- A pinch of salt
- Generous amount of cooking oil
Dipping Sauce (Cho-ganjang)
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- A pinch of toasted sesame seeds
- A little finely chopped chives (for garnish)
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- A pinch of toasted sesame seeds
- A little finely chopped chives (for garnish)
Cooking Instructions
Step 1
First, peel the potatoes and rinse them thoroughly under running water to clean them.
Step 2
Trim any wilted leaves from the chives, wash them, and finely chop them into small pieces, about 0.5 cm intervals. Remove the stems from the red and green chili peppers, wash them, deseed them, and then finely mince them.
Step 3
Drain the washed potatoes well. Then, use a grater to finely shred them. If grating by hand is too much work, you can also use a food processor.
Step 4
In a bowl, combine the grated potatoes with the chopped chives, minced red and green chilies, 3 tablespoons of all-purpose flour, and a pinch of salt to your taste. Mix everything together evenly to form a batter. Adjust the consistency so it’s not too watery.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is hot enough, ladle portions of the batter into the pan, spreading them into round, flat shapes. Fry them, flipping occasionally, until they are golden brown and crispy on both sides, and cooked through. Your delicious potato pancakes are ready!
