Korean Potato Pancake – 韩式马铃薯煎饼

What is soft and chewy on the inside, and crispy and crunchy on the outside?

Korean potato pancakes!

The ever humble potato is found in food all over the world and of course, there are countless variations of potato pancakes that are made and served differently by respective cultures. So, what makes the gamjajeon (Korean potato pancake) stand out from the other potato pancakes?

While most other recipes call for the potatoes to be mixed with flour and eggs, the Korean potato pancake is made purely with pureed potatoes that is further thickened by its own starch. In our recipe, we drain the blended potato and onion mixture through a sieve, reserve the liquid, and let it rest for 15 minutes so as to obtain potato starch at the bottom of the bowl. This is the traditional way of making gamjajeon.

For a crispy and chewy potato pancake, choose Russet or Idaho potatoes. They are the ideal type of potatoes for this recipe as they are high in starch content and will yield enough starch, and they are also low in moisture which is good for frying and giving the pancake its crisp.

Cooked in bite-sized pieces, these tasty pockets of potato pancakes make the perfect snack or appetizer!

#themeatmensg #simple #delicious

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  • Servings: 2

  • Time: 45 mins

  • Skill: Intermediate


  1. 500g potatoes (preferably high starch potatoes like russett)

  2. 100g yellow onion

  3. 200ml water

  4. ½ tsp salt

  5. Oil for pan frying

Dipping sauce:

  1. 40ml soya sauce

  2. 1 tbsp vinegar

  3. 30ml water

  4. ½ tsp sugar

  5. 30g yellow onion (diced)

  6. 1 stalk spring onion (chopped)

  7. 1 green chilli (sliced)


  1. To make the dipping sauce, combine 40ml soya sauce, 1 tbsp vinegar, 30ml water, ½ tsp sugar, 30g thinly sliced yellow onion, 1 stalk chopped spring onion and 1 thinly sliced green chilli. Set aside.

  2. Peel and cut 100g onion and 500g potatoes into chunks, add to a blender. Pour in 200ml water. Blend until smooth.

  3. Using a strainer, drain the potato, reserving the liquid.

  4. Rest the potato liquid for 15 minutes. The potato starch will sink to the bottom. Carefully drain away the top liquid.

  5. Spoon the potato starch into the potato/onion mixture.

  6. Add in ½ tsp salt. Mix well.

  7. Heat oil in a non stick pan. Spoon 2 tbsp dollops of the mixture into the pan.

  8. Pan fry till light golden brown. Flip over and continue to pan fry till it's golden brown.

  9. Dish out and serve with dipping sauce.

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