Korean Potato Pancake

Roots
Sides/Snacks

Easy Level:

Cook Time:

Servings:

2

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
potatoes (preferably high starch potatoes like russett)
0.00
g
g
potatoes (preferably high starch potatoes like russett)
0.00
g
g
yellow onion
0.00
g
g
yellow onion
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
Oil for pan frying
Oil for pan frying

Dipping sauce:

0.00
ml
ml
soya sauce
0.00
ml
ml
soya sauce
0.00
tbsp
tbsp
vinegar
0.00
tbsp
tbsp
vinegar
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
g
g
yellow onion (diced)
0.00
g
g
yellow onion (diced)
0.00
stalk
stalk
spring onion (chopped)
0.00
stalk
stalk
spring onion (chopped)
0.00
green chilli (sliced)
0.00
green chilli (sliced)

Steps

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.
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.
Mark as completed

2

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

3

Using a strainer, drain the potato, reserving the liquid.
Using a strainer, drain the potato, reserving the liquid.
Mark as completed

4

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

5

Spoon the potato starch into the potato/onion mixture.
Spoon the potato starch into the potato/onion mixture.
Mark as completed

6

Add in ½ tsp salt. Mix well.
Add in ½ tsp salt. Mix well.
Mark as completed

7

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

8

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

9

Dish out and serve with dipping sauce.
Dish out and serve with dipping sauce.
Mark as completed

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