Crispy & Chewy Classic Potato Pancakes (Gamjajeon)
No Browning Worries! The Secret to Perfectly Crispy and Chewy Potato Pancakes Made Easily with a Blender
Make delicious, golden-brown, crispy on the outside, and chewy on the inside potato pancakes at home with ease. Even beginners can succeed with just a blender. They’re perfect as a side dish for meals or as a snack with drinks!
Main Ingredients
- 3 medium potatoes
- 1/4 onion (optional)
- 1/2 tsp coarse salt
- Generous amount of cooking oil
Cooking Instructions
Step 1
Peel and prepare 3 medium-sized potatoes. Prepare about 1/4 of an onion to be blended with the potatoes. Adding onion helps to neutralize the raw potato smell and enhances umami. (It’s optional but recommended!)
Step 2
Cut the prepared potatoes into large chunks so they are easier to blend. Cutting them too small might strain your blender.
Step 3
In a blender, combine the roughly chopped potatoes, the prepared onion, and about 1.5 cups (approx. 300ml) of water. Blend until smooth. Adjust the water amount based on your blender’s power. The potatoes should be sufficiently submerged.
Step 4
Pour the blended potato mixture into a fine-mesh sieve placed over a bowl. Use a spoon or spatula to gently press down on the mixture to extract as much liquid as possible. This process separates the potato starch from the potato solids.
Step 5
Let the strained potato liquid sit in the bowl for about 10 minutes. You’ll notice a white potato starch settling at the bottom. Carefully pour off the clear liquid from the top, but don’t discard the thick, starchy sediment at the bottom – it will be used in the next step. (This sediment is the secret to achieving that chewy texture!)
Step 6
To the separated potato starch sediment, add the potato solids that remained in the sieve. Season with 1/2 teaspoon of coarse salt. You can adjust the saltiness to your preference. Mix thoroughly until there are no lumps, creating a smooth batter.
Step 7
Heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is hot enough, ladle a portion of the potato batter onto the pan and spread it thinly. Cook until golden brown and crispy on both sides. Flip the pancake when the edges start to look crisp and golden.
Step 8
Transfer the well-cooked potato pancakes to a serving plate. For an extra touch of flavor, serve with a dipping sauce made from soy sauce (2 tbsp), vinegar (1 tbsp), a pinch of chili powder, and a little sesame oil. Enjoy them immediately while they’re warm!
