Crispy and Savory Potato Pancake (Gamjachaejeon)
A Delicious Potato Pancake, Perfect for a Rainy Day Snack
Enjoy this delightful potato pancake that’s crispy on the outside and tender on the inside. It’s incredibly easy to make and perfect for a late-night snack or a comforting treat!
Ingredients- 1 medium potato
- 1 egg
- 1 slice cheddar cheese
- 1 Tbsp potato starch
- 1 pinch salt
- Pinch of black pepper
Cooking Instructions
Step 1
Wash the potato thoroughly, pat it dry, and then julienne it into very thin strips. Using a mandoline slicer will help you achieve thin, uniform strips. Place the julienned potatoes in a bowl.
Step 2
To the bowl with the julienned potatoes, add 1 tablespoon of potato starch, 1 pinch of salt, and a pinch of black pepper. The potato starch helps make the pancake wonderfully crispy.
Step 3
Using a spatula or your hands, gently mix the potato strips until the starch and seasonings are evenly coated. Be careful not to clump the potato strips together; a gentle mixing motion is best.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Spread the seasoned potato strips thinly in the pan to form a pancake shape. Spreading them thinly is key, as a thick pancake will take longer to cook through.
Step 5
Cook until golden brown and crispy on both sides. If the potato strips start sticking together, gently loosen the edges with a spatula as they cook. Adjust the heat as needed to prevent burning.
Step 6
Once the potato pancake is mostly cooked, crack 1 egg onto one side of the pancake. You can gently break the yolk and let it spread over the potato strips for a richer flavor and appearance.
Step 7
Tear the slice of cheddar cheese into pieces and sprinkle it evenly over the egg and potato pancake. The cheese will melt, adding delicious flavor.
Step 8
Cover the pan with a lid and cook over low heat until the egg is fully set. Once the cheese has melted and all the ingredients have come together, your delicious potato pancake is ready! Enjoy it while it’s warm.
