Chewy, Clean Gamja Jeon (Potato Pancake) Without Flour
A pan-fried dish made without flour, using only grated potato solids and natural potato starch for a chewy, clean flavor.
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 →
This is an ultra-simple pancake made with just potatoes and a pinch of salt, completely flour-free. By straining the liquid from grated potatoes and mixing back the settled starch sediment, you get a wonderfully chewy and nutty texture.
- Servings
- about 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Potato2, 350 g
- Salt1/2 tsp
- Leave the bowl with the potato liquid for about 20 minutes so the potato starch sediment can settle to the bottom.
Steps
1. Use 2 medium potatoes.
2. Grate them finely on a box grater.
3. Place the grated solids in a fine strainer and press firmly to remove the liquid.
4. Leave the bowl containing the potato liquid for about 20 minutes to let the potato starch sediment settle to the bottom, then gently pour off the water without losing the sediment.
5. Combine the grated potato solids, the starch sediment, and a little salt.
6. Heat oil in a pan and pan-fry on both sides until golden brown.
Ppunwife's tips
- You can add finely minced Cheongyang chili pepper (hot green chili) if you like a spicy kick.
- They are delicious on their own, but pairing them with ketchup also goes great.
FAQ
What ingredients can I add if I want a spicy flavor?
You can finely mince Cheongyang chili pepper (hot green chili) and mix it into the batter according to your taste to add a spicy kick.
How long should I let the squeezed potato water sit to settle the starch?
Let the bowl with the potato liquid sit for about 20 minutes to give the starch sediment enough time to settle at the bottom.
What sauce pairs well with the finished gamja jeon?
It tastes clean and wonderful as is, but it also goes very well dipped in ketchup.
