Savory Pancakes
Gamja-jeon (Potato Pancakes)
Finely grate the potatoes, drain off the liquid, and mix back in only the white starch that settles at the bottom — that makes the pancakes chewy without any flour. Grating a little onion with the potatoes slows browning. Always cut out sprouts and green parts.
한국어로 보기 (Korean version)
Steps
- 1
Cut out any sprouts and green parts from the potatoes, peel them, and grate finely on a box grater along with the onion.
If using a blender, don't add water and pulse in short bursts so some texture remains.
- 2
Set the grated potato in a sieve over a bowl to catch the liquid and let it sit for 10 minutes. Pour off the liquid on top, and mix only the white starch that settled at the bottom back into the grated potato.
This starch is what binds the batter and makes it chewy.
- 3
Mix in the salt. If the batter is runny and spreads, add potato starch 1 Tbsp at a time.
- 4
Heat 2 Tbsp oil in a pan over medium heat for 1 minute, then drop in the batter a spoonful at a time and spread it thin, about 0.5 cm thick.
- 5
Cook over medium heat for 3 minutes until the edges are golden, then flip and cook 2 minutes more. They're done when the center is translucent with no white left.
Thick pancakes burn outside before the inside cooks, so spread them thin.
Substitutions
| Instead of | Use | How |
|---|---|---|
| potato starch | 1 Tbsp Korean pancake mix (buchim garu) | Pancake mix makes them less chewy but easier to shape. |
| onion | 1 Cheongyang chili (or any hot green chili) | Without onion the batter browns quickly, so fry right after grating; mince the chili and use it as a garnish. |
Storing leftovers
Grated batter browns quickly, so fry it right away. Cooked pancakes firm up as they cool; refrigerate and eat within 1 day, and reheat in a dry pan over medium heat for 1 minute per side to crisp the outside again. They turn mealy when frozen, so don't freeze.
Serve with
A dipping sauce of soy sauce with a little vinegar and gochugaru (Korean chili flakes), kimchi, and doenjang jjigae (soybean paste stew).
Making more or less
Even when making more, don't grate all the potatoes at once — grate only as much as you'll fry at a time to keep the color nice.
Before you cook
- Cut out potato sprouts and any green parts.
Questions
What if my gamja-jeon burns outside but stays raw inside?
The batter was too thick or the heat too high. If the outside is already well browned, turn the heat to low, cover for 1 minute to cook the inside, then uncover to crisp it up again. Spread the next pancake 0.5 cm thick with the back of a spoon.
Why is my gamja-jeon batter turning dark?
Grated potato browns quickly once exposed to air. Grate the onion with it, and drain and fry right after grating to limit discoloration. When making a bigger batch, grate in portions as you fry to keep the color nice.
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