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

Korean Potato Pancakes (Gamja-jeon)

Holly Ford
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 frindly. Serve with soy chili dipping sauce!
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cuisine Korean
Servings 4



  • 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

  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tbsp water
  • 1 tsp sugar
  • 1-2 fresh green and/or red chili or jalopenos, sliced
  • 2 tsp toasted sesame seeds


  • 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.
Keyword Korean potato pancakes, Potato, potato pancakes, potato snack
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