Crispy Korean Pan-Fried Potato Pancakes (Gamjachaejeon)
A Day of Frying Up Savory Potato Pancakes
When the rain starts pouring, doesn’t it just make you crave the aroma of something frying? That’s exactly what happened to me, so I decided to make some potato pancakes. While mashed potato pancakes are delicious, today I opted for thinly julienned potatoes to achieve a delightful crispiness. Here’s a recipe for delicious, crispy-on-the-outside, tender-on-the-inside potato pancakes that everyone will love.
Main Ingredients- 3 medium potatoes
- 1/2 medium onion
- 1/4 carrot
- A small amount of green onion (chopped)
Cooking Instructions
Step 1
Let’s start by preparing the main ingredient: potatoes. Take 3 medium-sized potatoes. Peel them using a potato peeler, then rinse them lightly under running water.
Step 2
Now, we’ll julienne the peeled potatoes into bite-sized pieces. Slice the potatoes into uniform strips about 0.3-0.5 cm thick. Ensuring the thickness is consistent will help them cook evenly and contribute to the best texture.
Step 3
If you prefer even thinner and more uniform juliennes, a mandoline slicer can be very helpful. After thinly slicing the potatoes with the mandoline, stack them and use a knife to cut them again into fine strips. This method mimics machine-cut juliennes for a refined texture.
Step 4
Next, julienne the additional vegetables: carrot, onion, and green onion. The carrot adds color, the onion brings sweetness, and the green onion offers a fragrant aroma, all enhancing the overall flavor of the potato pancakes. Try to cut all these vegetables to a similar thickness as the potatoes.
Step 5
It’s time to mix the batter ingredients that will add flavor and binding to the julienned potatoes. In a large bowl, combine 1 tablespoon of potato starch, 4 tablespoons of pancake mix, and 1 teaspoon of salt for seasoning.
Step 6
Add the julienned potatoes and prepared vegetables to the bowl. Gently toss everything together with your hands, ensuring the dry ingredients are evenly coated on the potatoes and vegetables. Avoid overmixing, as this can release too much moisture from the potatoes; a light mix is best.
Step 7
Now for the fun part – frying the pancakes! Heat a frying pan over medium heat, then add a generous amount of cooking oil. Plenty of oil is key to preventing the pancakes from sticking and ensuring they become wonderfully crisp.
Step 8
Ladle a portion of the potato mixture into the heated pan and spread it thinly into a round shape. Use a chopstick or spatula to create a uniform shape with thinner edges. Once one side is golden brown and cooked, flip it over and cook the other side until equally crispy. When both sides are beautifully golden, your delicious potato pancakes are ready to be enjoyed!
