Crispy & Chewy! Delicious Potato Pancakes (Gamjajeon) – Great Cold Too!
A Crowd-Pleasing Recipe for Authentic Korean Potato Pancakes that are Delicious Even When Cold?
Do you find it challenging to satisfy everyone’s taste buds? This recipe focuses on the pure flavor of potatoes, enhanced with a touch of potato starch for that perfect crispy exterior and tender interior. These Korean potato pancakes (Gamjajeon) are so good, they’re a delight to eat even when cooled down!
Main Ingredients- 3 medium-sized potatoes
Seasoning & Others- Cooking oil, as needed
- Perilla oil (Deulgireum), as needed
- 1.5 Tbsp potato starch
- A pinch of salt (adjust to taste)
- Cooking oil, as needed
- Perilla oil (Deulgireum), as needed
- 1.5 Tbsp potato starch
- A pinch of salt (adjust to taste)
Cooking Instructions
Step 1
Start by thoroughly washing and peeling 3 medium-sized potatoes. For the best texture and flavor, opt for fresh potatoes with a good amount of starch.
Step 2
Grate the potatoes finely using a grater. Wearing cotton gloves while grating will protect your hands and make the process much safer and more comfortable. It’s nice to leave some texture rather than grating them too smooth.
Step 3
Place the 3 grated potatoes into a bowl. Grating potatoes releases a lot of liquid. You can either drain some of this liquid or use it all – it’s up to your preference. Adjusting the amount of liquid can influence the final texture.
Step 4
Season the grated potato mixture with a pinch of salt. While the recipe says ‘a pinch,’ it’s best to add salt gradually and taste as you go. Adding too much at once can make it overly salty. (Tip: If it turns out too salty, you can add a little more potato starch to help dilute the saltiness.)
Step 5
In a pan, combine cooking oil and perilla oil in a 1:1 ratio and spread it evenly. Using perilla oil will significantly enhance the nutty aroma of the potato pancakes. Heat the pan over medium-low heat.
Step 6
Pour the potato batter thinly onto the heated pan and cook until golden brown and crispy. For the first pancake, try making it without potato starch to really savor the pure potato flavor. It’s incredibly delicious when eaten hot off the pan, with a wonderfully crisp exterior and soft interior.
Step 7
To the remaining potato batter, add 1.5 tablespoons of potato starch and mix well. The potato starch will give the pancake a chewier and even crispier texture. Pour this mixture thinly onto the pan and cook until golden brown.
Step 8
These potato pancakes, made with added potato starch, are delightful when warm but also offer a unique charm when cooled. The chewy and crispy texture remains intact, making them a satisfying snack or meal even when served cold. Enjoy your delicious Gamjajeon!
