Crispy and Delicious Potato Pancakes (Gamjajeon) with Fresh Potatoes
How to Make Simple and Crispy Potato Pancakes
Fresh potatoes are abundant and affordable these days! That’s the perfect time to make Gamjajeon, savory Korean potato pancakes. We’re sharing a detailed recipe for creating pancakes that are crispy on the outside and tender on the inside – a universally loved dish. Make impressive Gamjajeon at home that rivals your favorite restaurant!
Pancake Ingredients- 4 medium-sized potatoes
- 2 cups (approx. 200g) pancake mix (buchim garu)
- 2.5 cups (approx. 500ml) water
- Generous amount of cooking oil (for frying)
Dipping Sauce (Cho-ganjang)- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, peel the skin off the 4 potatoes. After peeling, rinse them lightly under running water and pat them dry.
Step 2
While you can also cook and mash the potatoes before mixing, we’ll try a simpler method today that preserves a pleasant texture. Slice the potatoes thinly. If you use a mandoline slicer, you can achieve thinner and more uniform slices. Slicing them thinly ensures they cook through quickly and become extra crispy when fried.
Step 3
Slicing 4 medium potatoes thinly yields a generous amount. These sliced potatoes alone already feel like half the work for a delicious Gamjajeon is done.
Step 4
Place the sliced potatoes in a bowl. Add 2 cups of pancake mix and 2.5 cups of water. The ideal ratio of pancake mix to water is about 1:1.25, but you can adjust the water slightly depending on the moisture content of the potatoes.
Step 5
Using a spoon or spatula, gently mix the ingredients, being careful not to break the potato slices. Ensure the potato pieces are evenly coated with the pancake mix. If the batter seems too thick, add a little more water; if it’s too thin, add a bit more pancake mix to reach the right consistency.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Scoop the potato batter, one ladleful at a time, and spread it thinly in the pan. Shape them into circles and fry until golden brown on both sides. It’s best to leave some space between each pancake to prevent them from sticking together.
Step 7
It’s crucial to cook the Gamjajeon over low heat. High heat can burn the outside while leaving the inside undercooked. Fry slowly over low heat, patiently flipping them to achieve a golden-brown and crispy finish. Once cooked, transfer the Gamjajeon to a plate. For an extra treat, mix 1 Tbsp soy sauce with 1 Tbsp vinegar to make a simple dipping sauce. Enjoy your homemade Gamjajeon!
