Crispy Gamja Jeon (Potato Pancake) in 10 Minutes
Gamja jeon (potato pancake) made with finely julienned potatoes tossed with potato starch and pan-fried crispy in 10 minutes.
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 →
Instead of grating the potatoes, this pancake uses finely julienned potatoes to achieve a cracker-like crispy texture. Made with just potatoes and potato starch in under 10 minutes, it makes a great light beer snack or an easy treat for kids.
- Servings
- 2 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Potato2 (medium)
- Potato starch3 tbsp
- Water2 tbsp
- Salt1/3 tsp
- Instead of potato starch, you can also use Korean pancake mix (buchim-garu) or frying mix (twigim-garu). If you do not have those either, regular flour works too.
Steps
Peel 2 medium potatoes and julienne them finely.
Add the potato starch, water, and salt...
Mix thoroughly.
Heat a generous amount of oil in a heated pan and use chopsticks to spread the potatoes thinly into bite-sized portions.
You need to fry them over medium to low heat so they do not burn.
To get them evenly crispy, it is important to julienne the potatoes as finely as possible.
Shredded potato pancakes must be eaten right after frying to enjoy the ultimate crispiness.
For adults, it is great as a beer snack...
Served with ketchup, kids will love it too.
Ppunwife's tips
- Fry over medium to low heat so they do not burn.
- To get them evenly crispy, it is important to julienne the potatoes as finely as possible.
- Shredded potato pancakes must be eaten right after frying to enjoy the ultimate crispiness.
FAQ
What can I use as a substitute if I do not have potato starch?
Instead of potato starch, you can use Korean pancake mix (buchim-garu) or frying mix (twigim-garu), and if you do not have those either, regular flour can be used instead.
Is there a trick to making the potato pancake crispy?
It is best to julienne the potatoes as finely as possible, spread them thinly in a heated pan, and cook over medium-low heat so they do not burn.
What sauce goes well with it?
When serving kids, it is great paired with ketchup.
