Crispy Potato Pancake (Gamja-chae-jeon): Golden and Delicious
Shredded Potato Pancake: A Quick & Easy Recipe Using Fresh Potatoes
Today, I’m excited to share a recipe for ‘Gamja-chae-jeon’, or shredded potato pancake. Unlike traditional potato pancakes made from grated potatoes, this version features julienned potatoes, offering a delightful contrast of textures: crispy on the outside and tender on the inside. It’s a perfect way to enjoy seasonal potatoes and is wonderfully versatile – great as a snack, a side dish, or even an appetizer with a glass of makgeolli. Let’s get started!
Key Ingredients- 2 medium potatoes (approx. 300g)
- 1 Tbsp potato starch
- Pinch of salt
- 2 Tbsp water
- 3 Tbsp pancake mix (buchim-garu)
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, prepare the potatoes. Using a mandoline slicer or a julienne peeler is ideal for achieving thin, uniform strands. If you’re using a standard mandoline, ensure you select a setting that produces fine julienne cuts. One large potato is equivalent to about 1.5 medium potatoes, so using two will give you a good portion. Adjust the thickness setting on your slicer to your preference (a medium-fine setting, about level 3, is recommended).
Step 2
The julienned potatoes, sliced uniformly, look neat, almost as if cut by hand. While these shreds could be used for stir-fries, we’re making a delicious potato pancake today! This method highlights the potato’s crispness in a unique way.
Step 3
In a bowl, combine the julienned potatoes with 1 Tbsp potato starch, a pinch of salt, and 2 Tbsp water. If the mixture seems a bit loose or the starch isn’t binding well on its own, adding 3 Tbsp of pancake mix (buchim-garu) will help the shreds stick together and result in a crispier pancake.
Step 4
Put on disposable gloves and gently mix the potatoes and seasonings with your hands. Ensure all ingredients are evenly distributed. This thorough mixing helps the flavors meld and creates a cohesive batter for the pancake.
Step 5
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Carefully spread the potato mixture thinly and evenly across the pan. Spreading it thinly is key to achieving a crispy texture throughout. Avoid making it too thick.
Step 6
Cook over medium-low heat, flipping once, until both sides are golden brown and crispy. The potatoes should become translucent and the edges delightfully crisp. Carefully flip the pancake and cook the other side until golden. Once cooked through, your delicious, crispy-on-the-outside, tender-on-the-inside Gamja-chae-jeon will be ready to enjoy!
