Crispy Cheese Gamja Jeon (Potato Pancake with Cheese)
A savory snack pancake made with julienned potatoes and cheese, pan-fried until crisp like a shallow fry.
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 pancake dish is made by mixing thinly julienned potatoes with cheese and potato starch, then pan-frying it until crisp like scorched rice. It uses the natural moisture from the potatoes without adding any water, and frying it over high heat gives it a crisp texture. Rich and savory, it makes a great snack or accompaniment to beer.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 22 cm across
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Potato4, 400 g
- Cheese2 cups (150 g)
- Salt1/2 tsp
- Potato starch4 tbsp
- Sliced ham or bacon also goes well with potato pancakes, so you can prepare some if you like.
Steps
Prepare the ingredients
I prepared 4 new potatoes and 2 cups of pizza cheese.
Sliced ham or bacon also goes well with potato pancakes, so you can prepare some if you like.
Julienne the potatoes
Slice the potatoes as thinly as possible, then cut them into fine julienne strips.
If the potato pieces are thick, it takes longer to cook through, and moisture will come out, making them soggy instead of crispy.
Make the batter
In a bowl, add the julienned potatoes, 1/2 tsp salt, 4 tbsp potato starch, and the pizza cheese.
Mix the ingredients evenly. You do not need to add any separate water, as the moisture released from the potatoes is plenty.
Pan-fry
Heat a pan generously with cooking oil, add the batter over high heat, and spread it out thinly and evenly.
When you add the batter, pan-frying it briskly with a lively sizzling sound keeps it from absorbing too much oil and turning soggy.
Because cheese is added, it will not release easily unless it cooks until crisp like scorched rice.
Lift the edge gently, and when it takes on color, shake the pan and flip it over.
Press it down firmly with a spatula to spread it thin, and fry until golden brown.
Finish
The potato pancake cooked until crisp like scorched rice looks so appetizing.
It is really crispy.
The seasoning is just right so it tastes great on its own, and dipping it lightly in ketchup that kids love is also nice.
It works as both a drinking snack and a treat that goes well with a glass of beer when it is warm.
The combination of cheese and potato gives it a deeply savory flavor.
Because it is thinly julienned, pulling it apart along the shreds lets you fully enjoy the texture of the potatoes.
If it cools down, warming it slightly in an air fryer at 185°C for 3 to 4 minutes makes it taste just as good as when freshly fried.
Enjoy cheese gamja jeon as an easy weekend snack.
Ppunwife's tips
- If the potato pieces are thick, it takes longer to cook through, and moisture will come out, making them soggy instead of crispy.
- You do not need to add any separate water, as the moisture released from the potatoes is plenty.
- When you add the batter, pan-frying it briskly with a lively sizzling sound keeps it from absorbing too much oil and turning soggy.
- Because cheese is added, it will not release easily unless it cooks until crisp like scorched rice.
- If it cools down, warming it slightly in an air fryer at 185°C for 3 to 4 minutes makes it taste just as good as when freshly fried.
FAQ
Do I need to add water to the batter?
You do not need to add separate water; the moisture drawn out from the potatoes alone is enough to form the batter.
Why do the potatoes need to be finely julienned?
If the potatoes are thick, they take longer to cook through and release moisture, making the pancake soggy, so they need to be julienned thinly for crispness.
When should I flip it during frying?
Because cheese is included, it must cook thoroughly until crisp like scorched rice to release cleanly; lift the edge gently, and when it turns golden brown, shake the pan and flip.
Is there a way to make cooled cheese gamja jeon crispy again?
If you place it in an air fryer and heat it at 185°C for 3 to 4 minutes, you can enjoy it just as crispy as when first fried.
