Crispy Outside, Chewy Inside! Delicious Pan-Fried Potato Pancakes (Gamjajeon) from Fresh Potatoes
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Introducing a special Gamjajeon recipe made with freshly harvested potatoes! Utilizing precious new potatoes grown right in the garden, this ‘blended potato pancake’ maximizes the natural sweetness and tenderness of the potatoes. While simply steamed potatoes with butter are delicious, the Gamjajeon made from these new potatoes offers a unique and delightful taste and texture. By finely blending the potatoes and then incorporating the settled starch, you’ll achieve a fantastic Gamjajeon that’s crispy on the outside and wonderfully chewy on the inside, entirely different from the shredded potato version. Perfect as a snack with makgeolli or a satisfying treat for kids, try making this delicious Gamjajeon today!
Main Ingredients- 700g Fresh Potatoes
- 1 tsp Salt
- 3 Tbsp Soy Sauce for dipping (for serving)
- 1 Tbsp Vinegar (for serving)
Cooking Instructions
Step 1
First, peel the fresh potatoes thoroughly. Then, cut them into manageable pieces for blending in the mixer. Since you’re using quite a few potatoes, cutting them into larger chunks will make the next step much easier.
Step 2
Place the cut potatoes into a blender. Add a very small amount of water, just enough to help the potatoes blend smoothly. You can adjust the texture to your preference: blend very finely for a smooth pancake, or leave slightly coarser if you enjoy a bit of potato texture in your bite.
Step 3
This is what the finely blended potatoes look like. It’s the beginning of a wonderfully smooth potato batter.
Step 4
Pour the blended potatoes into a fine-mesh sieve placed over a bowl to strain out the liquid. Don’t discard the liquid! Let it sit undisturbed for about 1 hour, allowing the potato starch to settle completely at the bottom.
Step 5
Once the starch has settled, carefully pour off the clear liquid from the top. Collect the white starch that has settled at the bottom. This starch is the secret to achieving that delightfully chewy texture in your Gamjajeon.
Step 6
Combine the potato pulp you strained earlier with the reserved potato starch. Mixing in the starch will thicken the batter and enhance the chewy characteristic of the Gamjajeon.
Step 7
Finally, add 1 teaspoon of salt and stir everything together until well combined. This completes your wonderfully chewy and tender Gamjajeon batter. You’re now ready to make delicious pancakes!
Step 8
Heat a frying pan until it’s very hot, almost smoking, then add a generous amount of cooking oil. Ladle portions of the potato batter onto the hot pan and spread them thinly. To ensure the Gamjajeon cooks up golden and extra crispy, add a little more oil around the edges as it fries.
Step 9
Once the bottom of the pancake is golden brown and crispy, carefully flip it over using a spatula. To prevent burning or undercooking, flip it only once, ensuring both sides are cooked thoroughly.
Step 10
Voila! Your fresh potato Gamjajeon is ready, boasting a beautiful golden-brown, crispy exterior and a warm, chewy interior. Serve with a dipping sauce made from soy sauce and vinegar for an even richer flavor. Doesn’t a warm, crispy Gamjajeon paired with a cool glass of makgeolli sound absolutely delightful?
