Crispy and Savory Gamjachae Jeon (Shredded Potato Pancake)
A crispy gamjachae jeon made without water or wheat flour, bound only with potato starch and pan-fried 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 →
Made without any water or wheat flour, this pancake uses only the potato's natural moisture and 2 tbsp of potato starch to bind together, turning out clean-tasting and crispy. Adding shredded onion and large green onion cuts through any greasiness, and it comes together in about 10 minutes for an easy snack or drink snack.
- Servings
- about 1–2 servingsOriginal: 1 pancake, 25 cm across
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Potato3, 300 g
- Onion1/4 (large)
- Large green onion (daepa)1/3 stalk
- Salt1/3 tsp
- Potato starch2 tbsp
- Once the potatoes are shredded, the cooking time is based on 10 minutes.
- If you want a spicy kick, you can substitute 2 Cheongyang chili peppers for the large green onion.
- If you do not have potato starch, you can substitute flour or Korean pancake mix (buchim-garu).
Steps
Prepare the ingredients
Prepare 3 medium potatoes, 1/4 onion (large), and the green part of a large green onion (daepa).
If you want a spicy kick, you can use 2 Cheongyang chili peppers (hot green chilies) instead of the green onion.
Slice the ingredients
Finely shred the potatoes and onion, and thinly slice the green onion.
Make the batter
Place all the shredded potato, onion, and green onion into a bowl, add 1/3 tsp of salt to season, and add 2 tbsp of potato starch to help bind everything together.
If you do not have potato starch, flour or Korean pancake mix (buchim-garu) works too.
Mix well so the starch evenly coats the ingredients.
Because the potatoes have their own starch and moisture, you do not need to add any water, and just 2 tbsp of potato starch is enough to bring the batter together properly.
Pan-fry
Heat the pan over high heat, add a generous amount of oil, then lower the heat to medium, add the batter, and spread it out thinly and evenly.
Once the bottom is thoroughly cooked and golden brown, flip it over, add a bit more oil, and pan-fry until crispy and golden brown.
Finish
Savory and crispy gamjachae jeon is done.
Even though it was pan-fried with no water or flour and just a little potato starch, it turns out this crispy.
It is mildly seasoned, so you can enjoy it just as it is for a clean, simple taste.
As a side dish with rice, I like to slice pickled chili peppers, dip the pancake into the pickling liquid, and eat it with the chili pieces—it is truly delicious.
For kids, it also pairs wonderfully dipped in sweet and tangy ketchup.
This potato pancake is delicious hot, but it is just as tasty once it cools down.
Shred some potatoes, whip it up quickly, and enjoy it as a snack or alongside drinks.
Ppunwife's tips
- Because the potatoes have their own starch and moisture, you do not need to add any water, and just 2 tbsp of potato starch is enough to bring the batter together properly.
- Heat the pan over high heat, add a generous amount of oil, then lower the heat to medium, add the batter, and spread it out thinly and evenly.
- Once the bottom is thoroughly cooked and golden brown, flip it over, add a bit more oil, and pan-fry until crispy and golden brown.
FAQ
What can I use as a substitute if I don't have potato starch?
If you do not have potato starch, you can substitute wheat flour or Korean pancake mix (buchim-garu) to bind the batter.
Will the batter hold together without adding any water?
Thanks to the natural moisture and starch released from the potatoes, just 2 tbsp of potato starch is enough to hold the mixture together without adding any water.
How can I make it spicier?
You can add 2 sliced Cheongyang chili peppers (hot green chilies) instead of the large green onion to give it a spicy kick.
How should I pan-fry it to get a crispy texture?
Heat the pan over high heat, add a generous amount of cooking oil, then reduce to medium heat and spread the batter thinly; after flipping, add a bit more oil and fry until golden brown for the crispiest result.
