📝 About This Recipe
Gamja-jeon is a beloved Korean classic that celebrates the humble potato in its most elevated form: crispy, chewy, and deeply comforting. Unlike Western hash browns, this traditional pancake uses finely grated potatoes to create a unique 'mochi-like' interior surrounded by a delicate, lacy golden crust. It is a masterpiece of texture and simplicity, often enjoyed on rainy days in Korea with a side of tangy soy dipping sauce.
🥗 Ingredients
Main Pancake Base
- 3 large Russet potatoes (approx. 1.5 lbs; starchy potatoes are essential)
- 1/2 teaspoon Kosher salt (to season the batter)
- 1-2 tablespoons Potato starch (reserved from the potato liquid or store-bought if needed)
- 4-5 tablespoons Neutral oil (grapeseed, canola, or vegetable oil for frying)
Aromatic Garnish
- 1 piece Red chili pepper (thinly sliced into rounds)
- 1 piece Green chili pepper (thinly sliced into rounds)
- 6-8 leaves Chrysanthemum leaves or Italian parsley (for a decorative touch)
Tangy Dipping Sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Water
- 1/2 teaspoon Sugar (to balance acidity)
- 1/2 teaspoon Toasted sesame seeds
- 1 tablespoon Onion (finely chopped)
- 1/4 teaspoon Gochugaru (Korean chili flakes) (optional for heat)
👨🍳 Instructions
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1
Peel the potatoes and rinse them under cold water to remove any surface dirt.
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2
Using a hand grater (the side with the fine holes), grate the potatoes into a large bowl. This traditional method preserves the texture better than a food processor.
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3
Place a fine-mesh strainer over a clean bowl and pour the grated potato pulp into it. Use a spoon to press down firmly, squeezing out as much liquid as possible.
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4
Let the squeezed-out potato liquid sit undisturbed for 10 minutes. During this time, the white potato starch will settle at the bottom of the bowl.
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5
Carefully pour off the brownish liquid from the top, leaving the thick, white starch at the bottom of the bowl.
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6
Transfer the dry potato pulp and the 1/2 teaspoon of salt back into the bowl with the settled starch. Mix thoroughly until a cohesive, slightly sticky batter forms.
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7
Prepare the dipping sauce by whisking together the soy sauce, rice vinegar, water, sugar, sesame seeds, chopped onion, and gochugaru in a small ramekin.
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8
Heat a large non-stick skillet over medium-high heat and add 2-3 tablespoons of oil. The oil should be shimmering but not smoking.
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9
Spoon the potato batter into the pan. You can make one large pancake or several smaller, silver-dollar sized ones. Spread the batter thinly and evenly with the back of a spoon.
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10
While the bottom is setting, gently press the sliced chili rounds and green leaves onto the top of the wet batter in a decorative pattern.
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11
Lower the heat to medium. Fry for 4-5 minutes until the edges look translucent and the bottom is a deep golden brown.
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12
Flip the pancake carefully. Add another tablespoon of oil around the edges of the pan to ensure the second side gets just as crispy.
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13
Cook for another 3-4 minutes, pressing down lightly with a spatula to ensure even browning. The potato should be fully cooked through and slightly chewy in the center.
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14
Flip one last time for 30 seconds to re-crisp the decorated side, then slide the pancake onto a wire rack for 1 minute to prevent the bottom from getting soggy.
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15
Transfer to a serving plate and serve immediately with the prepared dipping sauce.
💡 Chef's Tips
Use Russet or Yukon Gold potatoes; waxy potatoes like red bliss won't yield enough starch for the signature chewy texture. Work quickly once the potatoes are grated, as they oxidize and turn grey/brown when exposed to air for too long. Don't skimp on the oil; the 'fried' exterior is what provides the necessary contrast to the soft interior. If your batter feels too wet even after adding the starch, you can add 1 tablespoon of all-purpose flour or extra store-bought potato starch to help it bind. For the ultimate crunch, use a cast-iron skillet which retains heat better than thin aluminum pans.
🍽️ Serving Suggestions
Pair with a chilled bottle of Makgeolli (Korean sparkling rice wine) for the most traditional experience. Serve as a side dish (Banchan) alongside a spicy stew like Kimchi-jjigae. Add a side of lightly seasoned cucumber salad (Oi Muchim) to cut through the richness of the fried potato. For a modern twist, sprinkle a little mozzarella cheese on top during the last minute of cooking. Enjoy as a savory snack or appetizer before a Korean BBQ feast.