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!
Equipment
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
- 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
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.