The Easiest Crispy Potato Pancake (Gamjajeon) Recipe
Kid-Friendly Perfection! Crispy & Tender Gamjajeon
Transform your leftover potatoes into a delicious and impressive dish! This Gamjajeon (Korean potato pancake) is perfect as a side dish for kids or a delightful snack. Enjoy the satisfying contrast of crispy exterior and tender interior. It’s a versatile recipe that’s great for everyday meals and special occasions alike.
Main Ingredients
- 2 medium potatoes
- 2 cups pancake mix (approx. 200g)
- 2 cups water (approx. 400ml)
- Generous amount of cooking oil (enough for shallow frying)
Dipping Sauce (Soy-Vinegar)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
Begin by preparing your potatoes. Peel them thoroughly and then slice them thinly, about 0.3cm thick, into uniform pieces. Slicing them thinly is key to ensuring they cook evenly and achieve that delightful crispy texture.
Step 2
In a large bowl, combine the 2 cups of pancake mix with 2 cups of water. Whisk until you achieve a smooth batter with no lumps. The ideal consistency is neither too thick nor too thin – it should flow gently off a spoon.
Step 3
Take each potato slice and coat it evenly with the batter. Ensure each slice is lightly covered; a thick coating can prevent the pancake from becoming truly crispy.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is shimmering, carefully place the batter-coated potato slices into the pan. Arrange them in a single layer, without overcrowding, to ensure even cooking and prevent burning.
Step 5
Cook the potato pancakes slowly over low heat. This gentle cooking process allows the inside to cook through while the outside becomes wonderfully golden and crisp. Flip when one side is golden brown and cook the other side until equally crisp. Your delicious, crispy-on-the-outside, tender-on-the-inside Gamjajeon is ready!
