Crispy Gamja Jeon (Potato Pancake) Sliced Thick Without Grating
A super simple Gamja jeon (potato pancake) made by coating thick slices of potato in batter and pan-frying them without any grating.
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 dish requires no grating or julienning; simply slice potatoes into thick rounds, coat them in batter, and pan-fry. Cooking them over low heat with plenty of oil yields a delightfully crispy crust and a fluffy interior. Since it is lightly seasoned, it pairs perfectly with seasoned vinegar soy sauce for a relaxing holiday snack.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Potato3, 300 g (medium size)
Batter ingredients
- Egg1
- Korean pancake mix (buchim-garu) (or frying mix (twigim-garu))2/3 cup
- Cold water2/3 cup
- Salt (or tuna extract sauce (chamchi-aek), fish sauce)a little
Steps
Prepare the ingredients
Prepare 3 peeled medium potatoes.
Slice the potatoes
Slice them evenly, not too thin, to a thickness of about 0.4 cm.
Make the batter
Add 2/3 cup Korean pancake mix (buchim-garu) or frying mix (twigim-garu), 2/3 cup cold water, 1 egg, and a little salt for seasoning, then mix.
A runny consistency like this is just right.
Add all the sliced potatoes into the batter.
Thanks to the natural starch in the potatoes, the batter adheres well without needing a separate flour coating, and it will not easily peel off even after pan-frying.
Pan-fry
Heat a pan, add a generous amount of oil, and place the potato slices in.
Because the potato slices are thick, reduce the heat and pan-fry them until golden brown. As long as you pan-fry with plenty of oil, you can enjoy them crispy just like fried food.
Finish
Eating them right after pan-frying makes them so delicious.
Pan-frying them like this without grating or julienning makes it really convenient.
Although the pancake mix has some seasoning, the flavor might feel a bit mild, so dipping these potato pancakes in seasoned vinegar soy sauce makes them even tastier.
Have a wonderful and relaxing weekend.
Ppunwife's tips
- Thanks to the natural starch in the potatoes, the batter adheres well without needing a separate flour coating, and it will not easily peel off even after pan-frying.
- Because the potato slices are thick, reduce the heat and pan-fry them until golden brown.
- As long as you pan-fry with plenty of oil, you can enjoy them crispy just like fried food.
- Although the pancake mix has some seasoning, the flavor might feel a bit mild, so dipping these potato pancakes in seasoned vinegar soy sauce makes them even tastier.
FAQ
Does the batter adhere well without coating the potatoes in flour first?
The potatoes have plenty of natural starch, so mixing them directly into the batter without a separate flour dusting holds together well without peeling off.
Can I use a different flour instead of Korean pancake mix?
You can use an equal amount of frying mix (twigim-garu) instead of Korean pancake mix.
Is there a heat control tip to make them crispier?
Since the potato slices are thick, add a generous amount of oil, lower the heat, and slowly cook until golden brown to achieve a texture as crispy as fried food.
