Crispy Outside, Tender Inside! Delicious Potato Pancakes (Gamja Jeon) for the Whole Family
Making Perfect Potato Pancakes with Fresh Seasonal Potatoes
Are you wondering what to do with a bounty of fresh, seasonal potatoes? This recipe is your answer! We’re sharing a golden recipe for potato pancakes (Gamja Jeon) that are wonderfully crispy on the outside and delightfully tender on the inside, loved by everyone from kids to adults. From a mild version for the little ones to a spicier option for adults, create a joyful mealtime with these delicious potato pancakes that will surely capture everyone’s taste buds.
Ingredients- 8-10 medium potatoes
- 2-3 Tbsp pancake mix (buchim garu)
- 1 Tbsp potato starch
- 1 handful of chives
- 1/2 carrot
- 2-3 Cheongyang peppers (for adult version)
Cooking Instructions
Step 1
Prepare your fresh potatoes. This recipe uses about 10 medium-sized potatoes, but feel free to adjust the quantity based on their size.
Step 2
Peel the potatoes and cut them into quarters. Place them in a blender and process until finely ground. Add only a minimal amount of water – about one small shot glass (soju cup) worth is sufficient. Potatoes release a lot of moisture on their own, so avoid adding too much.
Step 3
Now, let’s make the potato batter. To the ground potato mixture, add 2-3 tablespoons of pancake mix and 1 tablespoon of potato starch. Lightly season with salt to your taste. Mix everything thoroughly to create a smooth batter.
Step 4
Add vegetables to enhance the flavor of your potato pancakes. Wash and finely chop about half a handful of chives. Finely dice the carrot for a touch of color – use only a small amount so it doesn’t overpower the potato flavor.
Step 5
Set aside a portion of the batter to make a milder version for children.
Step 6
For the adult version, finely chop the Cheongyang peppers (and red peppers, if you like) and add them to the reserved batter for a spicy kick. Adjust the amount to your preference.
Step 7
It’s time to cook the delicious potato pancakes into small, round shapes.
Step 8
Since the batter is on the thinner side, making large pancakes might cause them to tear. It’s best to cook them as small, round patties for a beautiful shape and easier cooking. For crispy potato pancakes, ensure you use a generous amount of oil in the pan. Cook over medium-low heat to ensure they cook through and become golden and crispy on the outside.
Step 9
To make mealtime more engaging for kids, try forming the potato pancakes into small balls and serving them with seasoned rice balls (jumeokbap). They’ll love it!
Step 10
Potato pancakes are best enjoyed hot and fresh off the pan! They are so delicious that your children might prefer them over rice. Be prepared – they might eat them faster than you can cook them! (laughs)
Step 11
After cooking a generous batch for the kids, my husband and I enjoyed these delicious potato pancakes as a late-night snack after his long day at work.
Step 12
While they might look similar to regular potato pancakes, the addition of Cheongyang and red peppers cuts through any richness, offering a clean and satisfying taste that’s perfect for adult palates. Enjoy these perfectly crispy and tender potato pancakes!
