Crispy Potato Pancake (Gamja Jeon) Made Easy
Simple Gamja Jeon (Potato Pancake) Recipe Without Grinding
Today, we’re making a delicious potato pancake, or ‘Gamja Buchim,’ the easy way – without grinding the potatoes! This method significantly reduces preparation time and effort, making it a quick and satisfying dish. Enjoy the wonderfully crispy exterior and tender interior of this homemade potato pancake for a hearty meal or delightful snack!
Ingredients- 1 potato (medium-sized)
- 1/3 cup pancake mix
- 1/3 cup water
- Pinch of salt
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, peel the potato and prepare it. Choosing fresh potatoes is the first step to a delicious potato pancake.
Step 2
Once peeled, thinly slice the potato immediately. You can slice it by hand with a knife, or use a mandoline slicer for thinner, more uniform slices.
Step 3
Place the thinly sliced potato in cold water for about 5 minutes. This process removes excess starch, resulting in a cleaner and crispier texture for your pancake.
Step 4
Drain the potato slices and lightly sprinkle them with salt for seasoning. This step enhances the potato’s natural flavor and allows it to absorb the salt.
Step 5
Prepare some toppings to add flavor and visual appeal. I like a bit of heat, so I’ve thinly sliced some Korean green chili peppers (cheongyang peppers) and red chili peppers for color. Adding green chilies cuts through any richness and adds a pleasant spicy kick – it’s surprisingly delicious! Feel free to add chopped scallions or shredded carrots if you like.
Step 6
In a bowl, combine the 1/3 cup of pancake mix and 1/3 cup of water. Whisk them together until smooth, creating the batter. Avoid making the batter too thick; a slightly thinner consistency, similar to crepe batter, will yield a crispier pancake. Adjust the water amount as needed.
Step 7
Dip the seasoned potato slices generously into the prepared batter, ensuring each slice is well-coated. It’s important that every piece of potato is covered with the batter.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. The oil should be hot enough to sizzle when the batter hits it, but not so hot that it burns the pancake quickly. Maintaining medium heat is key.
Step 9
Carefully place the batter-coated potato slices into the hot pan. Arrange your prepared toppings, like the chili slices, on top attractively. Don’t overcrowd the pan; cooking in batches ensures even cooking and easier flipping.
Step 10
Once the potato pancake is golden brown and the edges begin to crisp up, carefully flip it over. Cook the other side until it’s also golden brown and crispy. Flipping it a few times ensures both sides are perfectly cooked, resulting in a wonderfully crispy outside and tender inside. Enjoy your delicious potato pancake while it’s hot!
