Crispy and Delicious Shredded Potato Pancake (Gamja Chaejeon)
Easy Gamja Chaejeon Recipe, Potato Dish with Great Texture, Perfect Makgeolli Snack
Hello everyone! Today, we’re making ‘Gamja Chaejeon’ (Shredded Potato Pancake), which is incredibly flavorful with a satisfying chewy texture, all without needing to blend the potatoes. Many people find making traditional potato pancakes a bit cumbersome because they involve grating or blending. However, this shredded version is much simpler to prepare, offering a delightful crispiness on the outside and a tender interior. If you’re looking for a wonderful snack or a side dish for drinks using simple ingredients, let’s start making this delicious Gamja Chaejeon together!
Main Ingredients
- 1 medium potato
- 1 pinch of salt
- 1 Tbsp all-purpose flour
- 1 Tbsp pancake mix (buchim garu)
Cooking Instructions
Step 1
First, prepare the potato. One medium-sized potato should be sufficient. Wash the potato thoroughly, peel it, and then julienne it into thin, long strips, about 0.2 cm thick. Slicing them thinly will ensure they cook up extra crispy.
Step 2
An important step for crispy shredded potatoes is to remove excess starch. Place the julienned potatoes in a bowl and cover with cold water. Let them soak for 5 to 10 minutes. This process removes the sticky starch, contributing to a cleaner and crispier texture. After soaking, use a sieve or colander to drain the potatoes. For even better results, pat them dry with paper towels.
Step 3
Now, let’s season the shredded potatoes. Transfer the drained potatoes to a mixing bowl. Add a pinch of salt for basic seasoning. Then, add 1 tablespoon of all-purpose flour and 1 tablespoon of pancake mix. Mix everything thoroughly to coat the potato shreds evenly. Using pancake mix adds a convenient savory flavor and helps achieve a crispier finish. Ensure the seasoning is well distributed.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, spread the seasoned potato shreds thinly onto the pan. Avoid making the layer too thick, as this can prevent the inside from cooking thoroughly. Spread it out to a moderate thickness according to your pan size. Fry until both sides are golden brown and the edges are nicely crisp. Flip and cook for about 3-4 minutes per side.
Step 5
Let’s prepare the dipping sauce to accompany the potato pancake. In a small bowl, combine 2 tablespoons of soy sauce. Add 0.5 to 1 tablespoon of vinegar, adjusting the amount to your preference. A touch of vinegar will cut through any richness from the pancake and add a refreshing flavor.
Step 6
And there you have it! A perfectly crispy Gamja Chaejeon served with a delicious dipping sauce. This dish is best enjoyed immediately while it’s warm. Enjoy your meal!
