Crispy Gamja Jeon (Potato Pancake) Without Flour
Savory gamja jeon made crispy by grating potato and onion without adding any flour or starch powder.
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 brings out a chewy texture using only the potato's own starch, without adding any wheat flour or starch powder. Mixed with grated onion for richer flavor and pan-fried into one- or two-bite rounds, it maximizes the crispy texture. It makes a wonderful snack on a rainy day or a light snack with drinks.
- Servings
- about 1–2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Potato2, 320 g
- Onion1/2, 110 g
- Salt1/4 tsp
- Strain through a sieve, squeeze out the liquid firmly, and let it sit for about 10 minutes so the potato starch settles.
Steps
Prepare ingredients
Prepare 2 peeled potatoes and an onion.
Grate potato and onion
Grate the potatoes on a box grater.
Strain through a sieve, squeeze out the liquid firmly, and let it sit for about 10 minutes so the potato starch settles.
Grate the onion on the box grater as well.
Unlike the potato, do not squeeze too hard; press down gently so the moisture drains out naturally.
You can use the drained onion juice when marinating meat, or in water kimchi or fresh napa cabbage kimchi (geotjeori).
Make the batter
Pour off the water and add the potato starch settled at the bottom into a bowl, along with the grated potato and grated onion, then add 1/4 tsp of salt to season.
Mix well.
Pan-fry
Heat a pan, add a generous amount of oil, spoon out small rounds of batter onto the pan, and pan-fry over medium heat until golden brown on both sides.
Complete
The gamja jeon is done.
The seasoning is just right, and because the potatoes were grated on a box grater, you can really taste the potato's signature chewy texture.
Adding the onion makes the flavor so much richer, which is wonderful.
Ever since the monsoon began, it has been raining on and off all day long.
It is hot and humid, but chase away the rainy season heat with a savory pancake.
Ppunwife's tips
- Rather than frying one large pancake, frying them small in one- or two-bite sizes gives you more crispy edges, making them taste even better.
- You can use the drained onion juice when marinating meat, or in water kimchi or fresh napa cabbage kimchi (geotjeori).
FAQ
Will the batter hold together without adding wheat flour or starch powder?
If you strain the liquid from the grated potatoes through a sieve and mix the pure potato starch that settles at the bottom back into the batter, it will hold together crisply even without flour.
Is there a way to make it crispier?
Rather than making one large pancake, spooning out small one- or two-bite rounds onto the pan increases the crispy surface touching the oil, cooking up much tastier.
What should I do with the juice from the onion?
Do not discard the onion juice left after gently pressing; you can use it in meat marinades, water kimchi, or fresh napa cabbage kimchi (geotjeori).
