Chewy and Savory Potato Pancake Recipe (Gamjajeon) Made with Freshly Harvested Potatoes from Mom’s Garden
Chewy and Savory Potato Pancake (Gamjajeon)
I made this delicious potato pancake, Gamjajeon, using fresh potatoes that my mother grew and sent from her own garden! It’s a perfect side dish for a home-cooked meal or a delightful snack that pairs wonderfully with makgeolli (Korean rice wine). Follow these simple, detailed steps to create a restaurant-quality Gamjajeon right at home.
Ingredients
- 2 medium potatoes
- 1/4 onion (adds sweetness and umami)
- 1 Tbsp potato starch (for a chewy texture)
- 1 tsp salt (to taste)
- Generous amount of cooking oil (for a crispy, golden finish)
Cooking Instructions
Step 1
First, cut the potatoes into bite-sized pieces (about 2-3 cm) so they can be easily blended. You can leave the skin on after washing them thoroughly.
Step 2
Dice the onion similarly to the potatoes. The onion adds a savory depth, but you can omit it if you prefer a pure potato flavor.
Step 3
Place the cut potatoes and onion into a blender or food processor. Blend until smooth, but be careful not to over-process. A slightly chunky texture is desirable for a good mouthfeel. Leaving some small potato chunks is perfectly fine.
Step 4
Transfer the blended potato mixture to a fine-mesh sieve and press out as much liquid as possible. It’s important to drain the mixture well to achieve the right consistency, similar to pancake batter. Discard the drained liquid.
Step 5
To the drained potato mixture, add 1 tablespoon of potato starch and mix thoroughly. Potato starch is key to achieving that signature chewy texture. If you prefer a crispier pancake, you can substitute or add a little all-purpose flour.
Step 6
Finally, add 1 teaspoon of salt to the batter and mix well until everything is evenly combined. Adjust the salt according to your preference.
Step 7
Now, it’s time to cook the Gamjajeon. Heat a generous amount of cooking oil in a frying pan over medium heat. Plenty of oil is essential for a non-stick, golden-brown, and savory pancake.
Step 8
Once the pan is hot, ladle portions of the potato batter into the pan, spreading them slightly. Cook until golden brown on one side, then flip and cook the other side until golden and crispy. Avoid making the pancakes too thick for even cooking.
Step 9
When both sides are beautifully golden and crispy, your delicious Gamjajeon is ready! Serve immediately while warm to best enjoy its chewy texture and savory flavor.
