Crispy Gamja Jeon (Potato Pancake) with Garlic Chives
A crispy potato pancake pan-fried without water, using only the natural moisture of grated potatoes and 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 →
This pan-fried dish uses grated potatoes and potato starch with no added water, drastically cutting down on flour. Packed with toasted ground dried shrimp and garlic chives for rich umami, it makes a great rainy day snack or accompaniment for drinks.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 25 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Garlic chives (buchu)200 g
- Potato3 (medium)
- Cheongyang chili pepper (hot green chili)3
- Dried shrimp1 cup
Batter ingredients
- Potato starch1/2 cup
- Korean pancake mix (buchim-garu)1/3 cup
- Tuna extract sauce (chamchi-aek) (or fish sauce, soup soy sauce (guk-ganjang))2 tbsp
- Use tender garlic chives, trimming only the very ends.
- Using a blender requires adding water, which forces you to add more flour; finely grind the potatoes using a food processor or a hand grater instead.
- Toast the dried shrimp in a dry pan until crisp to remove off-odors, then grind them in a food processor.
- If you plan to serve this with vinegar soy sauce, cut the seasoning amount in half.
Steps
Prepare the ingredients
I trimmed just the ends off tender garlic chives and prepared 200 g.
Prepare 3 medium potatoes, 3 Cheongyang chili peppers, and 1 cup of dried shrimp to add umami to the pancake.
Chop and grind the ingredients
Cut the garlic chives into 2-3 cm lengths and finely chop the Cheongyang chili peppers.
Finely chop the potatoes, place them in a food processor, and grind them finely.
A blender requires adding water, which means adding more flour to the batter, so use a food processor or a hand grater.
Toast the dried shrimp in a dry pan until crisp to eliminate off-odors, then grind them in a food processor.
Mix the batter
Add the garlic chives, Cheongyang chili peppers, and grated potatoes to a bowl...
Add 1/2 cup of potato starch and 1/3 cup of Korean pancake mix (buchim-garu). Season with 2 tbsp of tuna extract sauce (chamchi-aek) (or fish sauce, or soup soy sauce) and mix evenly.
If you plan to serve this with vinegar soy sauce, cut the seasoning amount in half.
Finally, add the ground dried shrimp and mix well to complete the batter.
With so little flour, the batter may seem loose, but it holds together neatly once pan-fried in oil.
Pan-fry the pancakes
Heat a pan over high heat, add a generous amount of oil, and spread the batter evenly across the surface.
Lower the heat slightly and shake the pan occasionally so the oil coats the ingredients evenly, cooking until the bottom is crispy and golden brown.
Flip the pancake over, then press down with a spatula so any raised spots adhere firmly to the pan as it cooks.
Here is a tip for making the pancake crispy all the way to the center.
Poke a few holes in the middle with chopsticks and let some oil trickle into them while frying; this makes the center just as crisp and golden as the edges.
Finish
Golden-brown, crispy garlic chive potato pancakes are ready.
Thanks to the natural moisture and starch from the potatoes, you can make an exceptionally delicious pancake without a single drop of water and with very little pancake mix or flour.
Freshly fried, it is delightfully crispy all over.
Even after cooling, it takes on a chewy texture that is still delicious to eat.
Garlic chives and potatoes are both in season right now, so combine both, try the tip I shared, and enjoy.
Ppunwife's tips
- Poke a few holes in the middle with chopsticks and let some oil trickle into them while frying; this makes the center just as crisp and golden as the edges.
FAQ
Is there a trick to getting the center of the pancake crispy?
While frying the pancake, poke a few holes in the center with chopsticks and let a bit of oil run in. This helps the center brown and crisp up just like the edges.
Why is a food processor or grater recommended over a blender for the potatoes?
A blender requires liquid to run, which would dilute the mixture and force you to add extra flour. Using a food processor or a hand grater lets you grate the potatoes without any added water.
How should I adjust the seasoning if I want to dip the pancake in vinegar soy sauce?
If you plan to serve it with dipping sauce, reduce the seasoning in the batter, such as the tuna extract sauce, by half.
Why do you toast the dried shrimp in a dry pan first?
Toasting dried shrimp in a dry pan removes any off-odors and makes them crisp so they can be ground finely.
