Crispy and Delicious Potato Pancakes (Gamja Jeon) Made with a Blender
Super Easy Blender Gamja Jeon Recipe: Crispy Outside, Tender Inside!
Pancakes and jeon are always a delight, but they taste even better on a rainy day! I decided to make some delicious potato pancakes using the fresh potatoes gifted by my mother-in-law, and I used a blender to make it super quick and easy. This recipe creates a pancake that’s wonderfully smooth on the inside with a satisfyingly crispy exterior. Perfect for any occasion and loved by all ages! Let’s get started!
Ingredients for Potato Pancakes- 2 Potatoes (approx. 288g after peeling)
- 2 Tbsp Pancake Mix (Buchim Garu)
- 0.3 tsp Salt (approx. 1.5g)
- 1.5 Korean Red Chili Peppers (for topping, optional)
- Generous amount of Cooking Oil (approx. 3-4 Tbsp)
Blender Potato Grating- 1.1 – 1.3 Potatoes (prepared)
- 200ml Water
- 1.1 – 1.3 Potatoes (prepared)
- 200ml Water
Cooking Instructions
Step 1
First, peel the potatoes and rinse them thoroughly under running water. It’s important to wash them clean to remove any dirt or debris.
Step 2
To ensure they blend smoothly, cut the peeled potatoes into large, bite-sized pieces (about 2-3 cm). Cutting them too small might cause them to get stuck in the blender blades.
Step 3
Place all the cut potatoes into the blender jar. Add 200ml of water. Grating potatoes alone can be difficult due to lack of moisture, so adding water makes the blending process much easier and results in a smoother texture.
Step 4
Secure the blender lid and blend on a medium setting until the potatoes are finely pureed without any chunks. The blending time may vary depending on your blender’s power.
Step 5
Pour the finely blended potato mixture into a fine-mesh sieve placed over a bowl. Allow the liquid to drain naturally into the bowl. Gently stir the mixture with a spoon to help the liquid drain faster.
Step 6
Avoid squeezing out all the moisture from the potatoes, as this can make the batter too stiff and affect the taste. Gently press with your hands to retain some moisture, keeping the mixture slightly damp. Transfer the drained potato mixture to a clean bowl.
Step 7
You’ll notice white potato starch settled at the bottom of the bowl that collected the drained liquid. Carefully pour off the clear water from the top, leaving only the settled potato starch.
Step 8
Add all the reserved potato starch to the bowl with the drained potato mixture. This starch will contribute to the chewy texture of the potato pancake.
Step 9
To achieve the right batter consistency, add 2 tablespoons of pancake mix. If you don’t have pancake mix, a combination of all-purpose flour and tempura flour can also work.
Step 10
Add 0.3 teaspoons of salt (approximately 1.5g) for seasoning. You can adjust the salt amount based on the quantity of potatoes used.
Step 11
Using a spoon, thoroughly mix all the ingredients until well combined. The batter consistency should be neither too runny nor too thick, with a slight moistness. Taste the batter and add a little more salt if needed.
Step 12
Wash the Korean red chili peppers and thinly slice them diagonally for garnish. Removing the seeds before slicing will give a cleaner appearance.
Step 13
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is warm enough, ladle portions of the potato batter onto the pan and shape them into round pancakes of your desired size.
Step 14
After placing the batter, artfully arrange the prepared red chili pepper slices in the center of each pancake for decoration.
Step 15
When the bottom edges of the potato pancake turn golden brown and crispy, carefully flip it over. Ensure there’s enough oil in the pan to help maintain the pancake’s shape when flipping.
Step 16
After flipping, add a little more cooking oil to the side of the pan and continue to cook over medium-low heat, flipping occasionally, until both sides are golden brown and crispy. Using plenty of oil is key to achieving a super crispy texture.
Step 17
Gently lift the pancake to check if the edges are golden and crisp. Once both sides are perfectly golden brown and crispy, turn off the heat. Transfer the pancakes to a plate. Your crispy, tender inside and out Gamja Jeon is ready!
Step 18
These hot potato pancakes are delicious on their own, but they are even better with a simple dipping sauce. To make a quick sweet and sour soy sauce dip (cho-ganjang), mix equal parts of regular soy sauce, water, sugar, and vinegar (1:1:1:1 ratio). You can also add red pepper flakes or minced garlic to the dip according to your preference.
