Crispy and Savory Potato Pancake (Gamjachaejeon)
♥ [Newlywed’s Table] Crispy & Golden Potato Pancake: Irresistibly Delicious!
Craving a delightful snack on a rainy day or when you need a quick bite? This savory and crispy potato pancake, a staple from my hometown, is the perfect answer! It’s not just a fantastic snack but also an excellent accompaniment to drinks. Let’s dive into my special recipe!
Ingredients- 4 medium potatoes
- 1/2 carrot
- 1 pinch of salt
- 1.5 Tbsp potato starch powder (or all-purpose flour)
- 2 eggs
Cooking Instructions
Step 1
Peel the potatoes and wash them thoroughly. Julienne them into thin, uniform strips. The thinner you slice them, the crispier your pancake will be.
Step 2
If time permits, soak the julienned potatoes in cold water for about 10 minutes. This step helps remove excess starch, preventing the strips from sticking together and enhancing crispiness.
Step 3
Drain the potatoes well. Place them in a colander to let excess water drip off. You can also gently pat them dry with paper towels for best results.
Step 4
In a bowl, combine the drained potato strips with 1.5 tablespoons of potato starch powder (or flour) and a pinch of salt. Toss everything together until the potato strips are evenly coated.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spread the coated potato strips thinly and evenly in the pan. Avoid making the layer too thick, as it will take longer to cook and may not become as crispy.
Step 6
Sprinkle the julienned carrots over the potato strips for a lovely visual appeal and a touch of sweetness. You can also add other vegetables like shredded scallions or chives if desired, but it’s perfectly fine to omit them to highlight the potato flavor. (Optional)
Step 7
[Pro Tip] For an extra layer of richness and flavor, you can mix about half of the beaten egg into the potato mixture before cooking. Alternatively, after the pancake is mostly cooked, pour a thin layer of egg wash over it. For an ultimate indulgence, serve with a fried egg on top and break the yolk to mix in – it doubles the savory goodness! 
Step 8
Cook over medium-low heat until the bottom is golden brown and crispy. Carefully flip the pancake and cook the other side until it’s also golden and crispy. Ensure the potatoes are cooked through. Your delicious potato pancake is ready to be enjoyed!
