Chewy, Savory Gamja Jeon (Potato Pancake)
A savory and chewy potato pancake made without flour, using grated potatoes and settled natural potato starch.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Made entirely without flour, this pancake uses coarsely grated potatoes and settled potato starch for a wonderfully chewy texture. Pan-fried generously in oil until golden and crisp on the outside, it makes a delicious side dish for rice or a satisfying snack.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Gamja Jeon
- Potato2 (medium-sized)
- Scallions (jjokpa)2 stalks
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Egg1
- Salta little
Potato Soup
- Potato2, 200 g (small)
- Onion1/3
- Water1 cup
- Milk1 cup
- Butter1 tbsp
- Salta little
- Ground black pepper
- Letting the potato juice sit for 1–2 hours allows the starch to settle to the bottom.
- Using chicken broth or chicken bouillon instead of water gives it a deeper flavor.
Steps
1. I grated 2 medium-sized potatoes on a box grater. Grating them coarsely gives a better chew than pureeing them finely in a blender.
Finely chop 2 scallions, and mince 1 red chili pepper and 1 Cheongyang chili pepper.
2. Place the grated potatoes in a fine strainer and press down firmly to squeeze out the liquid.
Let the potato liquid sit for 1–2 hours so the starch settles to the bottom. Pour off the clear water on top and use the settled starch in the batter as well.
3. In a bowl, combine the grated potatoes (including the settled starch), scallions, chili peppers, egg, and a little salt, then mix everything together.
4. Heat a pan generously with cooking oil and fry the batter into large, thick pancakes.
Fry until golden brown and crisp so it does not break apart.
1. Thinly slice the potatoes and onion into bite-sized pieces.
2. Melt the butter in a heated pan, then add the potatoes and onion and stir-fry them.
3. Once the potatoes and onion have cooked down a bit, pour in 1 cup of water and bring to a boil.
I added 1 cup, but you just need enough water so the potatoes and onion can blend smoothly in a blender.
Using chicken broth or chicken bouillon instead of water gives it a deeper flavor.
4. Once the potatoes are tender...
5. Transfer to a blender and puree until smooth.
6. Pour the puree into a pot, add the milk, and bring it to a simmer. Once it reaches the right consistency, season with salt and ground black pepper to taste.
If you like, you can also stir in 1–2 tbsp of heavy cream while simmering.
A rich and savory potato soup.
Ppunwife's tips
- Grating them coarsely gives a better chew than pureeing them finely in a blender.
- Fry until golden brown and crisp so it does not break apart.
FAQ
Why grate the potatoes instead of using a blender?
Grating them coarsely on a grater gives a much nicer, chewier texture than blending them into a smooth puree in a blender.
How do I keep the potato pancake from tearing or breaking apart while frying?
Add plenty of oil to a well-heated pan and fry until the underside is thoroughly golden brown and crisp before flipping.
How do you use the starch settled from the potato juice?
Let the strained potato liquid rest for 1 to 2 hours so the potato starch settles to the bottom. Carefully pour off the clear liquid on top, then scrape the settled starch into the batter.
What sauces go well with this?
It pairs wonderfully with seasoned soy-vinegar dipping sauce (choganjang) or ketchup, depending on your taste.
