Potato Pancake Recipe
A quick and flavorful Korean-style pancake made with minimal ingredients, gamjajeon offers a harmonious blend of crispy edges and tender interior. Perfect as a snack or a light meal, it pairs excellently with a zesty dipping sauce.
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Ingredients
Pancake:
- ¼ cup potato starch
- 1 large potato approximately 8 oz, peeled and finely grated
- ¼ teaspoon kosher salt
- ¼ cup grated onion
- ¼ cup grape seed oil or substitute with vegetable oil
Dipping Sauce:
- ½ teaspoon sugar
- 2 tablespoons soy sauce
- ¼ 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.