Crispy Outside, Tender Inside Potato Pancakes (Gamjajeon) Made with a High-Speed Blender
Easy and Delicious Crispy Potato Pancakes
Hello everyone! As they say, ‘Rice is strength for the nation.’ Today, I’m sharing a super simple potato pancake (Gamjajeon) recipe that you can make in a flash using just a high-speed blender, utilizing the ever-versatile potato. Potatoes are rich in Vitamin C and wonderfully retain their nutrients even when cooked. For the best potatoes, choose ones with smooth skin, few blemishes, and a firm, heavy feel. Store them in a cool, well-ventilated place. You can also keep them with apples to prevent sprouting. Be aware that potato sprouts contain a toxin called ‘solanine,’ so be sure to remove any sprouts before eating. Using a high-speed blender eliminates the need for grating, making this recipe incredibly quick and easy. Let’s make perfectly crispy yet tender potato pancakes!
Main Ingredients- 3 Potatoes
- A pinch of salt
- 1/4 Red chili pepper (optional)
- Generous amount of cooking oil
Simple Dipping Sauce- 1 tsp Water
- A pinch of red pepper flakes
- 1 tsp Vinegar
- A pinch of toasted sesame seeds
- 1 tsp Soy sauce
- 1 tsp Water
- A pinch of red pepper flakes
- 1 tsp Vinegar
- A pinch of toasted sesame seeds
- 1 tsp Soy sauce
Cooking Instructions
Step 1
Peel the potatoes and cut them into 1-2 cm pieces. This size makes it easier for your blender to process them smoothly.
Step 2
Place the cut potatoes into your blender cup. Secure the lid tightly and blend until they form a smooth purée. The key is to blend until there are no large chunks remaining.
Step 3
Transfer the blended potato mixture into a cheesecloth or a fine-mesh sieve. Press down firmly to squeeze out the liquid. Set the liquid aside and keep the potato solids.
Step 4
Let the reserved potato liquid sit undisturbed for a short while. You’ll see a white starch sediment at the bottom. Carefully pour off the clear liquid, and then add this starch sediment to the potato solids. Mix them together to form your batter. This starch will give your potato pancakes a wonderfully chewy texture.
Step 5
Add a pinch of salt to the potato batter and mix well to season. You can also add a little minced garlic or pepper if you like. For the garnish, remove the seeds from the red chili pepper and slice it thinly.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle a portion of the potato batter into the hot pan, spreading it into a flat, round shape. Pan-fry until golden brown and crispy on both sides. They are ready when the outside is golden and crisp, and the inside is cooked through. Serve hot with the simple dipping sauce you prepared!
