Easy and Delicious Gamjajeon: Traditional Korean Potato Pancake Recipe

Ingredients

  • 3 medium potatoes, peeled and grated
  • 1/2 medium onion, finely chopped
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 green onion, finely chopped
  • 1 garlic clove, minced

Steps and instructions

  1. In a large bowl, combine the grated potatoes, chopped onion, all-purpose flour, egg, salt, and black pepper. Mix until everything is well combined and the batter is smooth.
  2. Heat the vegetable oil in a non-stick pan over medium heat. Once the oil is hot, scoop the potato mixture into the pan and spread it out into a thin, even layer.
  3. Cook the potato pancake for about 5-7 minutes, or until the bottom is golden brown and crispy. Use a spatula to carefully flip the pancake over and cook the other side for another 5-7 minutes, or until it is also golden brown and crispy.
  4. While the pancake is cooking, make the dipping sauce. In a small bowl, combine the soy sauce, vinegar, honey, sesame oil, crushed red pepper flakes, chopped green onion, and minced garlic. Stir until everything is well combined.
  5. When the pancake is done, transfer it to a serving plate and cut it into wedges. Serve the pancake warm, with the dipping sauce on the side.

Tools for making

  • Large bowl - Used for mixing the ingredients together.
  • Non-stick pan - Used for cooking the potato pancake.
  • Spatula - Used for flipping the pancake and transferring it to a serving plate.
  • Small bowl - Used for making the dipping sauce.

Recipe variations

  • Substitute sweet potatoes or zucchini for regular potatoes.
  • Add thinly sliced carrots or bell peppers for added color and flavor.
  • Try using a gluten-free flour blend or cornstarch instead of all-purpose flour for a gluten-free version.
  • For a crispy crust, mix in some panko breadcrumbs or rice flour to the batter.
  • Include diced bacon or ham for a savory twist.
  • Add chopped kimchi or gochujang for a spicy kick.
  • Make it vegan by omitting the egg and using a plant-based egg substitute.
  • Experiment with different dipping sauces like a garlic aioli or a spicy mayo.
  • Incorporate other herbs and spices such as chopped cilantro, paprika, or cumin for a unique flavor profile.

Recipe overview

Gamjajeon, or Korean potato pancakes, is an easy and delicious dish that can be whipped up with just a handful of ingredients. This recipe calls for potatoes, onions, flour, and egg to create a crispy and savory pancake that pairs perfectly with a flavorful soy-vinegar dipping sauce. Not only is this dish simple to make, but it also offers a hearty and satisfying meal that can be enjoyed at any time of the day. Whether you're new to Korean cuisine or a seasoned pro, this easy-to-follow recipe will have you savoring every bite of your homemade Gamjajeon.

Common questions

  1. Can I use different types of potatoes?
    Yes, you can use different types of potatoes for this recipe. However, keep in mind that the texture and flavor may vary slightly depending on the type of potato used.
  2. Can I make the batter ahead of time?
    It is not recommended to make the batter ahead of time as the grated potatoes may release moisture, resulting in a watery batter. It is best to prepare the batter just before cooking the pancake.
  3. Can I substitute the soy sauce in the dipping sauce?
    If you have dietary restrictions or prefer a different flavor, you can substitute the soy sauce with tamari sauce or coconut aminos. However, note that this may alter the taste of the dipping sauce.
  4. Can I make this recipe gluten-free?
    Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour substitute. Ensure that all other ingredients you use are also gluten-free.
  5. Can I double the recipe?
    Yes, you can double the recipe to make a larger batch. Adjust the cooking time accordingly and cook the pancake in batches if needed.

Serving dishes and utensils

  • Large bowl - Used for mixing the grated potatoes, chopped onion, flour, egg, salt, and black pepper.
  • Non-stick pan - Ideal for cooking the potato pancake, ensuring it doesn't stick to the surface.
  • Spatula - Used for flipping and transferring the pancake while cooking.
  • Small bowl - Used for mixing the ingredients of the dipping sauce.
  • Serving plate - Used for presenting and serving the cooked pancake.
  • Knife - Required for cutting the pancake into wedges before serving.

Origin stories

Gamjajeon is a traditional Korean pancake made primarily from potatoes. The dish's name indeed carries its essence, with "gamja" meaning potato and "jeon" representing a category of Korean pan-fried items. Originating from the mountainous regions of Korea where potatoes were plentiful, Gamjajeon was initially a simple, humble dish enjoyed by farmers and common folks. Over time, it has evolved into a beloved comfort food across the country. Interestingly, the varying climate and soil conditions across different regions of Korea result in distinct types of potatoes, each lending a unique taste and texture to the pancake. Consequently, you'll find subtle variations in Gamjajeon's flavor and texture depending on where in Korea you are!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.