Perilla Leaf & Corn Potato Pancake (Gamja-chaejeon)
Savory Summer Delight: Perilla Leaf and Corn Potato Pancake with Buckwheat Flour
A perfect summer treat! This potato pancake, enhanced with the fragrance of perilla leaves and the delightful pop of corn kernels, and enriched with nutty buckwheat flour, is a truly memorable dish. Pan-fried until thin and crispy, each bite offers an unforgettable flavor experience.
Ingredients- 2 medium potatoes
- 1/2 eggplant (optional, can be omitted)
- 15 perilla leaves
- Cooked corn kernels (to taste)
- 2 Tbsp potato starch
- 2-3 Tbsp buckwheat flour (adjust for consistency)
- 1/2 tsp salt
Cooking Instructions
Step 1
First, prepare the potatoes and eggplant. Peel the potatoes and julienne them thinly. Julienne the eggplant to a similar thickness. (If you don’t have eggplant, you can skip this step.) Do not rinse the julienned potatoes, as washing them removes starch which contributes to crispiness. Use them as they are.
Step 2
In a bowl, combine the julienned potatoes and eggplant. Sprinkle with 1/2 tsp of salt and gently toss to coat. Let them sit for a few minutes. This process draws out moisture from the vegetables, allowing you to make the batter without adding extra water.
Step 3
Wash the perilla leaves thoroughly and pat them dry. Finely chop them into short, thick pieces. Cutting the perilla leaves too long or thin can cause the pancake to fall apart or result in a less pleasant texture, so be mindful of the cut.
Step 4
Add the corn kernels (cooked and detached from the cob) to the bowl with the chopped perilla leaves. The corn will add a fun, popping texture to the pancake.
Step 5
Now, let’s make the batter. To the bowl containing the julienned potatoes, eggplant, chopped perilla leaves, and corn kernels, add 2 Tbsp of potato starch and 2-3 Tbsp of buckwheat flour. You can adjust the amount of buckwheat flour between 2 to 3 tablespoons depending on your desired batter consistency.
Step 6
Mix everything together without adding any water. The moisture released from the vegetables should be sufficient to bind the ingredients. Avoid overmixing, as this can lead to a gummy texture. Gently combine until the ingredients are just starting to hold together.
Step 7
Heat a generous amount of cooking oil in a pan over medium heat. Spread the batter thinly onto the hot pan. Making the pancake too thick can prevent it from cooking through evenly and may result in a soggy texture, so aim for a thin layer. The flour should lightly coat the vegetables, ensuring a crispier finish.
Step 8
Once the edges of the pancake begin to turn golden brown and the batter appears slightly translucent, carefully flip it over using a spatula. Gently press down on both sides with the spatula to ensure even cooking and a crispy texture. This step will result in a pancake that is crispy on the outside and tender on the inside.
Step 9
Serve the freshly made, warm potato pancake with some jangajji sauce (pickled vegetable dipping sauce) or your favorite soy-based dipping sauce. The savory sauce complements the rich, nutty flavor of the pancake beautifully.
