Potato Pancake Recipe
Crispy on the outside, tender on the insideโthis simple potato pancake (Gamjajeon ๊ฐ์์ ) brings the comforting flavors of Korean home cooking to your kitchen in under 15 minutes.
Made with just a few basic ingredients, this quick snack is perfect for after school, late-night cravings, or as a savory breakfast bite.
Star Ingredients in This Simple Potato Pancake (Gamjajeon ๊ฐ์์ )
- Potato โ The starchy base that gives gamjajeon its signature chew and golden crisp.
- Grated onion โ Adds moisture and sweet-savory depth to balance the potato.
- Potato starch โ Enhances the chewy texture and binds the mixture with ease.
- Kosher salt โ Brings out the natural flavor of the potatoes and onion.
- Grape seed oil โ Provides a clean, neutral flavor and high smoke point for crisping.
How to Make Simple Potato Pancake (Gamjajeon ๊ฐ์์ )
Start by grating the potato and onion into a bowl, then mix in the salt and potato starch until it forms a cohesive batter.
Heat oil in a nonstick pan and spread the mixture thinly across the surface. Cook until golden and crisp on one side, then flip and finish with a second drizzle of oil.
Continue flipping until both sides are evenly crisped and golden brown. Serve immediately, preferably with the zesty dipping sauce that adds a bright, savory kick.
Tips, Tricks & Tasty Variations for Gamjajeon ๊ฐ์์
For an extra crispy crust, make sure the potato mixture is spread thinly and evenly in the panโthickness can lead to sogginess. Grape seed oil is ideal for frying thanks to its high smoke point, but you can use vegetable or canola oil if that’s what you have on hand.
Want to mix it up? Add a small amount of finely chopped green chili or scallions to the batter for extra heat and color. Some grated zucchini or carrot also blends well without changing the texture. And while the dipping sauce is optional, donโt skip itโit elevates each bite with brightness and umami.
Keeping It Fresh: How to Store Leftover Gamjajeon ๊ฐ์์
Leftover gamjajeon can be stored in an airtight container in the fridge for up to two days. To reheat, place it in a nonstick skillet over medium heat without any added oil, pressing slightly to crisp it back up.
Avoid the microwave if possibleโit softens the pancake and reduces the crispy magic. For longer storage, freeze the pancake between layers of parchment paper, then reheat directly from frozen in a skillet or oven until warmed through and crispy.
Potato Pancake Recipe
Ingredients
Pancake:
- ยผ cup potato starch
- 1 large potato approximately 8 oz, peeled and finely grated
- ยผ teaspoon kosher salt
- ยผ cup grated onion
- ยผ cup grape seed oil or substitute with vegetable oil
Dipping Sauce:
- ยฝ teaspoon sugar
- 2 tablespoons soy sauce
- ยผ cup thinly sliced onion
- 1 green onion finely chopped
- 1 tablespoon freshly squeezed lime juice or vinegar
- 1 jalapeno pepper minced
Instructions
- Combine soy sauce, lime juice, green onion, sliced onion, chopped jalapeno, and sugar in a small bowl; stir thoroughly until the sugar has dissolved, then set aside.
- Place the grated potato and onion into a mixing bowl, sprinkle in the salt, and incorporate the potato starch by stirring until the mixture is uniform.
- Preheat a 9 to 12-inch nonstick skillet over medium-high heat, then pour in 2 tablespoons of the grape seed oil, swirling to coat the base evenly. Spread the potato mixture evenly and thinly across the pan.
- Cook for several minutes until the underside becomes crisp and takes on a light golden hue.
- Flip the pancake carefully with a spatula, pour the remaining oil around its edges, and tilt the pan to allow the oil to flow underneath. Continue cooking until the other side is equally golden and crisp.
- Repeat flipping as needed until both sides achieve a uniform crispness, typically after 8 to 10 minutes total cooking time.
- Slide the pancake onto a serving plate and offer it hot with the prepared dipping sauce.
