Crispy Potato Pancake (Gamja Jeon)
On a Rainy Day: Enjoy Three Kinds of Savory Pancakes at Once!
After a long dry spell, a gentle rain began to fall this evening. On days like this, savory pancakes are a must! Whether it’s kimchi jeon, potato jeon, or scallion pancake, our cravings often differ even between just two people. This recipe offers a delightful solution, allowing you to enjoy three distinct flavors in one go, perfect for a cozy, rainy day.
Crispy & Moist Potato Pancake- 1 medium potato
- 1 Tbsp pancake mix (buchim garu)
- 2 Tbsp water
- Pinch of salt (for seasoning)
Aromatic Scallion Pancake- 1 handful scallions (about 50g)
- 2 Tbsp pancake mix (buchim garu)
- 1 Tbsp dried shrimp (optional)
- 4 Tbsp water
Spicy Kimchi Pancake- 1/8 head well-fermented kimchi (about 150g)
- 2 Tbsp pancake mix (buchim garu)
- 2 Tbsp water
- Generous amount of cooking oil
- Pinch of toasted sesame seeds (for garnish)
- 1 handful scallions (about 50g)
- 2 Tbsp pancake mix (buchim garu)
- 1 Tbsp dried shrimp (optional)
- 4 Tbsp water
Spicy Kimchi Pancake- 1/8 head well-fermented kimchi (about 150g)
- 2 Tbsp pancake mix (buchim garu)
- 2 Tbsp water
- Generous amount of cooking oil
- Pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the batter for the potato pancake. Peel and thoroughly wash one medium-sized potato. For a crispier texture, finely julienne the potato using a mandoline slicer or a sharp knife. Lightly season the shredded potato with a pinch of salt. In a separate bowl, combine 1 tablespoon of pancake mix and 2 tablespoons of water to create the potato batter. If the batter seems too thick, you can add a little more water.
Step 2
Next, we’ll make the aromatic scallion pancake. Wash a handful of fresh scallions and cut them into bite-sized pieces, about 3-4 cm long. Dried shrimp add a wonderful umami depth, so include them if you like. In a bowl, combine the chopped scallions, dried shrimp (if using), 2 tablespoons of pancake mix, and 4 tablespoons of water. Mix well to form the scallion pancake batter. Adjust the water amount to achieve your desired consistency.
Step 3
Finally, let’s prepare the spicy kimchi pancake. Take about 1/8 of a head of well-fermented kimchi and chop it finely. If your kimchi is very sour, you can add a tiny bit of sugar (about 1/2 teaspoon) to balance the flavor. Add 2 tablespoons of pancake mix and 2 tablespoons of water to the chopped kimchi and mix thoroughly to create the kimchi pancake batter. Ensure the batter isn’t too watery, as it will make the pancake difficult to cook.
Step 4
Now, let’s cook all three pancakes together in one pan! Heat a generous amount of cooking oil in a frying pan over medium-low heat. Use chopsticks or a thin wooden spatula to create three sections on the bottom of the pan. Dividing the pan like this helps maintain the shape of each pancake while they cook.
Step 5
Carefully spread each of the three batters into their designated sections in the pan. Try to spread them thinly and avoid letting the batters mix. Once spread, gently remove the chopsticks or spatula that were used as dividers. You can slightly press or add a bit of batter to the edges where the sections meet, helping them to meld together naturally, creating the appearance of one large, combined pancake.
Step 6
Now comes the patient part: cooking them to a beautiful golden brown. Cook over medium-low heat until each side is golden and crispy. Once one side is well-cooked and the edges look crisp, carefully flip the pancake using a spatula and cook the other side until equally golden and crispy. Be mindful of the heat; if it’s too high, the outside might burn before the inside is cooked through.
Step 7
Once the mixed pancake is beautifully cooked, cut it into serving pieces and arrange them attractively on a plate. Sprinkle a pinch of toasted sesame seeds over the top for an extra touch of nutty flavor. Your delicious three-flavor pancake is now ready to be enjoyed, making a rainy day even more special! It pairs wonderfully with warm makgeolli or a cold beer.
