Gamja Jeon (Potato Pancake), Grated and Julienned
A savory pancake snack combining the chewy texture of grated potato with the crisp bite of finely julienned potato.
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 →
By using both grated and finely julienned potatoes, you can enjoy a texture that is chewy and crisp at the same time. Onion cuts through any greasiness, and potato starch binds everything together without wheat flour, making it an easy-to-digest snack.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Potato2, 500 g (large)
- Onion1 (small)
- Large green onion (daepa)a little
- Salt1/2 tsp
- Potato starch2 tbsp
- I prepared 2 very large potatoes, 250 g for 1 potato, but if they are medium-sized, you can use 4.
Steps
Prepare the ingredients
At 250 g for 1 potato, these are very large.
I prepared 2, but if they are medium-sized, you can use 4.
For flavor, use 1 small onion and a little large green onion (daepa).
Cut and grate the ingredients
Finely julienne about 1/3 of the potatoes. Finely slice the large green onion.
Grate the remaining potatoes and the onion on a box grater.
Having a higher proportion of grated potato gives better cohesion, making it easier to pan-fry.
Make the batter
Pour the grated potatoes and onion together into a strainer to drain the liquid.
In a mixing bowl, add the julienned potatoes, sliced large green onion, grated onion, and grated potatoes, along with the settled potato starch.
Add 1/2 tsp of salt and mix everything together. If the batter feels like it lacks cohesion, add about 2 tbsp of potato starch to finish the batter.
Pan-fry
Generously coat a heated pan with oil, ladle out the batter to your desired size, and pan-fry over medium heat until golden and crispy.
If the batter is thick, it turns out crispy on the outside and chewy inside; if it is thin, the whole pancake becomes crispy, so adjust the thickness to your liking.
Finish
Mild yet savory, chewy yet crispy...
I really love flour-based foods, but my digestion is not great.
Among savory pancakes, gamja jeon uses no wheat flour or keeps it to a minimum, so it digests easily and feels great.
The grated part is chewy and the julienned part is crisp—enjoy this gamja jeon with both textures as a seasonal snack by frying plenty while potatoes are in season.
Ppunwife's tips
- Having a higher proportion of grated potato gives better cohesion, making it easier to pan-fry.
- If the batter is thick, it turns out crispy on the outside and chewy inside; if it is thin, the whole pancake becomes crispy, so adjust the thickness to your liking.
FAQ
How do you balance the ratio between grating and julienning the potatoes?
Finely julienne about 1/3 of the total potatoes and grate the rest. Having a higher proportion of grated potato helps the batter bind together, making it easier to pan-fry.
How does the thickness affect the texture when pan-frying?
Pan-frying the batter thick creates a crispy exterior with a chewy interior, while spreading it thin makes the entire pancake crispy.
What should you do if the batter does not hold together well?
After mixing the ingredients, if the batter feels like it lacks cohesion, add about 2 tbsp of potato starch to adjust the consistency.
