Crispy thin Korean potato pancakes (gamja-jeon) are a great snack idea for potato lovers. Potato and onion are blended together and cooked like a crepe. This easy recipe makes it perfectly gluten-free and vegan friendly. Don’t forget the dipping sauce!

Korean potato pancakes are pan-fried to golden crisp in a skillet.

If you have a few potatoes sitting in your pantry, try making this potato pancake before they start to sprout. You will get a crispy and chewy homemade potato snack in return.

As you can see, with a crisp edge and a soft and chewy texture in the middle, these deep golden potato pancakes are reminiscent of thin crepes. But they tastes completely different – different type of deliciousness.

And it is so easy and quick to make.

Just like other Korean pancake recipes, these potato pancakes (gamja-jeon, 감자전) are another popular version of savory pancakes in Korea, especially in the summer (but most people enjoy them all year round).

My mother used to make these pancakes when the new potato crop came into the local farmer’s market around this time of the year. When she made them, my 4 siblings and I often fought for more pancakes. We rushed to grab one as soon as it slid out of the pan. Luckily, I was usually the quickest.

Why you should make this Korean potato pancake recipe

Because it’s so simple and quick to put together. Only three ingredients!

  1. potato
  2. onion
  3. potato starch or rice flour

Don’t forget to dip these pancakes in a soy chili dipping sauce. Without it, you are just eating plain cooked potatoes without any flavor added. You don’t want that.

Thin potato pancakes are served on a woven wood plate with a bowl of soy chili dipping sauce.

Before you get started

  • You will need a heavy duty blender to puree the potato and onion. Or, use a fine grater just like many Koreans do – that’s the authentic way to make these pancakes.
  • If you can’t find potato starch, use rice flour or cornstarch
  • Use a heavy bottom non-stick surfaced skillet such as cast iron or carbon steel skillet to get the deep golden searing. I used my blue steel crepe pan to make these pancakes.
  • Make sure your pan is hot when you add the pancake batter. Use a ladle to pour it and spread it around.
  • Be generous with the oil. The hot oil makes your pancakes crisp.

How to make Korean Potato Pancake

Make dipping sauce first:

Green and red chili are chopped and added to a sauce mixture in a small bowl.

Combine soy sauce, vinegar, water, sugar, fresh chilies, and toasted sesame seeds in a small bowl. Set aside.

To make the potato pancake batter:

Potato chunks and diced onion are combined in a blender.

Peel and dice potatoes and add them to the blender along with a little bit of diced onion.

A blender is processing to puree potato and onion mixture.

Blend them until you get a puree. (Do not process too long)

Pureed potato is mixed with potato starch in a large mixing bowl.

Pour the potato puree in a mixing bowl and add the potato starch, and salt; mix well. If you can’t find potato starch, use rice flour instead.

Heat a tablespoon of oil in a pan over medium-high heat until very hot. Pour in a ladle-full of pancake batter. You should hear the sizzling sound immediately, and the batter will bubble right away on the edges. Using the ladle, quickly spread out the batter thinly.

Cook for 2-3 minutes. When the edges turn deep golden brown and crisp, flip the pancakes to the other side and cook for another 2-3 minutes. Add more oil if needed. Repeat the frying pancakes with the rest of batter.

Chopsticks are used to dip the crispy Korean potato pancakes in a soy chili dipping sauce.

Gamja jeon serving suggestion

Any pancake tastes the best when it is still hot, so that you can enjoy its crispness. Serve these Korean potato pancakes right out of the pan if you can. Tear with your chopstick or fork into a large piece and dip it in a soy chili dipping sauce. Yum!

Try other Korean Pancakes. Some of my favorites are:

Golden crisp potato pancakes are served on a woven wooden plate with a pair of chopstick and soy chili dipping sauce.
Korean potato pancakes are pan-fried to golden crisp in a skillet

Easy Korean Potato Pancake (Gamja-jeon)

These Korean potato pancakes (gamja-jeon) are crispy outside and chewy inside. Potato and onion are blended together and cooked like a crepe. It's gluten-free, and vegan friendly. Serve with soy chili dipping sauce!
5 from 3 ratings

Ingredients

  • 3 medium yukon potato, peeled and diced
  • 1/4 large onion, diced
  • 3 tbsp potato starch, or rice flour
  • 1/2 tsp salt
  • 4 tbsp oil

For dipping sauce

Equipment

Instructions 

  • To make the dipping sauce, combine soy sauce, vinegar, water, sugar, fresh chilies, and toasted sesame seeds in a small bowl. Set aside.
  • Put potatoes and onion into the blender, blend them until you get a puree. (Do not process too long) Pour the potato puree in a mixing bowl and add the potato starch and mix well. If you can't find potato starch, use rice flour or cornstarch instead.
  • Heat a tablespoon of oil in a pan over medium-high heat until very hot. Pour in a ladle-full of pancake batter. You should hear the sizzling sound immediately, and the batter will bubble right away on the edges. Using the ladle, quickly spread out the batter thinly.
  • Cook for 2-3 minutes. When the edges turn deep golden brown and crisp, flip the pancakes to the other side and cook for another 2-3 minutes. Add more oil if needed. Repeat the frying pancakes with the rest of batter.
  • Served pancakes hot with the dipping sauce.
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.