📝 About This Recipe
Gamjajeon is the soul-soothing comfort food of Korea’s Gangwon province, celebrated for its incredibly chewy interior and lacy, crisp edges. Unlike Western hash browns, this traditional pancake uses finely grated potatoes and their natural settled starch to create a unique, mochi-like texture that is naturally gluten-free. It is a masterclass in simplicity, transforming the humble potato into a savory, golden masterpiece that captures the essence of Korean home cooking.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Russet or Yukon Gold Potatoes (about 3 large potatoes, peeled)
- 1/4 piece Onion (small onion, to prevent potato oxidation)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 4-5 tablespoons Vegetable Oil (for frying; use a neutral oil with high smoke point)
For the Dipping Sauce (Choganjang)
- 2 tablespoons Soy Sauce (regular or low-sodium)
- 1 tablespoon Rice Vinegar (for a bright tang)
- 1 tablespoon Water (to mellow the saltiness)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Gochugaru (Korean red chili flakes)
- 1/2 teaspoon Toasted Sesame Seeds (slightly crushed)
For Garnish (Optional)
- 1 piece Red Chili (thinly sliced into rounds)
- 1 piece Green Chili (thinly sliced into rounds)
- 4-5 stalks Garlic Chives (cut into 2-inch lengths)
- 2-3 pieces Chrysanthemum Leaves (for a decorative traditional look)
👨🍳 Instructions
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1
Prepare the dipping sauce by combining soy sauce, rice vinegar, water, sugar, gochugaru, and sesame seeds in a small bowl. Stir until the sugar is dissolved and set aside to let the flavors marry.
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2
Peel the potatoes and keep them in a bowl of cold water to prevent browning while you work.
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3
Using a hand grater (the side with the small holes), grate the potatoes and the 1/4 onion into a large bowl. The onion contains sulfur which helps keep the potato pulp white.
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4
Place a fine-mesh strainer over a clean bowl and pour the grated potato and onion mixture into it. Let it sit for about 5-10 minutes to drain the natural juices.
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5
Gently press the pulp with a spoon to extract more liquid, but do not squeeze it completely bone-dry; you want a little moisture left for a tender interior.
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6
Carefully pour off the brownish liquid from the bowl, but stop when you reach the thick, white sludge at the bottom. This is the pure potato starch—do not discard it!
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7
Add the drained potato pulp back into the bowl with the settled starch. Add 1/2 teaspoon of salt and mix thoroughly until a cohesive, thick batter forms.
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8
Heat a large non-stick skillet over medium-high heat and add 2-3 tablespoons of oil. Ensure the oil is shimmering before adding the batter.
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9
Ladle the potato mixture into the pan. You can make one large pancake or several smaller, silver-dollar sized ones for easier flipping.
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10
Spread the batter thinly and evenly using the back of a spoon. If using garnishes, gently press the chili slices or chives onto the wet surface of the pancake now.
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11
Lower the heat to medium. Fry for 4-5 minutes until the bottom is deeply golden brown and the edges look translucent and crispy.
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12
Carefully flip the pancake. Add another tablespoon of oil around the edges of the pan, tilting it to let the oil run under the pancake for maximum crunch.
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13
Cook the second side for another 3-4 minutes, pressing down occasionally with a spatula to ensure even browning.
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14
Transfer the pancake to a wire rack for 30 seconds to prevent the bottom from steaming and becoming soggy, then move to a serving plate.
💡 Chef's Tips
For the best texture, use a hand grater rather than a food processor; the slightly irregular fibers create a better 'chew'. Never skip the starch settling step—this natural starch is what holds the pancake together without needing flour. Use plenty of oil; Gamjajeon is essentially shallow-fried, and the oil is what creates those coveted lacy, crispy edges. If your potatoes are very watery, you can add 1 tablespoon of store-bought potato starch or cornstack to the batter to help it firm up. Serve immediately! These pancakes lose their crispness quickly as they cool.
🍽️ Serving Suggestions
Pair with chilled Makgeolli (Korean rice wine) for the most authentic 'rainy day' experience. Serve as part of a traditional Bansang (Korean meal) alongside spicy Kimchi and steamed rice. Accompany with a side of pickled onions (Yangpa-jangajji) to cut through the richness of the fried potato. For a modern twist, top with a sprinkle of shredded mozzarella cheese during the last minute of cooking. A cold Korean lager or barley tea makes for a refreshing beverage pairing.