Crispy Potato Pancake (Gamja-chaejeon): Enhanced with Carrot and Onion!
#PotatoDish #VegetablePancake #EasyRecipe #KoreanSnack #MakgeolliPairing
The ultimate companion for watching sports! ⚽️ This Gamja-chaejeon (Korean potato pancake) boasts a wonderfully crispy exterior and a tender, flavorful interior. We’re adding carrots and onions to bring out a natural sweetness and depth of flavor, making it an irresistible snack, especially with a glass of makgeolli (Korean rice wine) or beer! For an extra crispy texture, try using a cast iron griddle pan. We’ll also share a simple dipping sauce recipe. Enjoy!
For the Potato Pancake
- 5 medium potatoes
- 2 medium carrots
- 2 medium onions
- 3 cups cake flour (or all-purpose flour)
- 1 cup pancake mix (buchim garu)
- 1 teaspoon salt
- Plenty of cooking oil
For the Sweet and Spicy Soy Dipping Sauce
- 1 tablespoon seasoned soy sauce (e.g., crab-flavored soy sauce)
- 1 tablespoon rice wine (mirin)
- A pinch of minced garlic
- 1 tablespoon chopped green onion
- 1 teaspoon whole dried chili peppers (or red pepper flakes)
- 1 teaspoon vinegar
- 1 tablespoon seasoned soy sauce (e.g., crab-flavored soy sauce)
- 1 tablespoon rice wine (mirin)
- A pinch of minced garlic
- 1 tablespoon chopped green onion
- 1 teaspoon whole dried chili peppers (or red pepper flakes)
- 1 teaspoon vinegar
Cooking Instructions
Step 1
First, peel and wash the carrots and potatoes thoroughly. Then, cut them into thin, uniform matchsticks. Try to keep the julienned pieces consistent in thickness for even cooking.
Step 2
Peel and wash the onions, then slice them into thin matchsticks, similar in thickness to the potatoes and carrots. Combine all the julienned vegetables in a large bowl.
Step 3
In a large bowl, mix the cake flour and pancake mix. Add the julienned vegetables to the dry ingredients. Gradually add water while mixing until you achieve a thick batter consistency. The batter should be thick enough to coat the vegetables well but still pourable – when you lift a spoon, it should flow slowly but not break.
Step 4
Season the batter with 1 teaspoon of salt. Now the batter is ready! It’s crucial to preheat your pan thoroughly. A well-heated pan will prevent sticking and help achieve that desired crispy texture.
Step 5
Add a generous amount of cooking oil to the preheated pan. Spoon the potato mixture onto the hot pan and spread it thinly and evenly. Avoid making the pancake too thick, as this ensures it cooks through and becomes crispy. Cook over medium-low heat until the bottom is golden brown and crispy. You’ll know it’s time to flip when the edges are nicely browned and the pancake moves freely in the pan.
Step 6
Using a spatula or flipping tool, confidently and quickly flip the pancake. A little oil splatter is inevitable, but you can wipe it up later. Cook the other side until it’s also golden brown and crispy.
Step 7
Voila! Your freshly made, piping hot potato pancake is ready to be enjoyed. The julienned carrots add a beautiful color, and the natural sweetness from the onions creates a wonderful depth of flavor, making this much more exciting than a plain potato pancake. ✨
Let’s make the dipping sauce! In a small bowl, combine 1 tablespoon of seasoned soy sauce, 1 tablespoon of rice wine, a pinch of minced garlic, 1 tablespoon of chopped green onion, 1 teaspoon of whole dried chili peppers (or red pepper flakes), and 1 teaspoon of vinegar. Mix well. If you don’t have whole dried chilies, finely chopped spicy green peppers (like Cheongyang peppers) work great too. Dip your crispy potato pancake into this delicious sauce for the perfect bite! 😋
