Crispy Shredded Potato Pancake (Gamja Chaejeon)
Perfect for a Snack, Late-Night Treat, or Appetizer: How to Make Delicious Gamja Chaejeon
Let’s learn how to make delicious and crispy shredded potato pancakes using fresh, seasonal potatoes. This recipe is easy to follow and yields a delightful snack that everyone will love.
Main Ingredients- 4 medium potatoes
- 1/3 cup water (approx. 60ml)
- Pinch of salt
- 1 Tbsp all-purpose flour (approx. 10g)
- 1 Tbsp Korean pancake mix (buchim garu) (approx. 10g)
Cooking Instructions
Step 1
Let’s begin making this incredibly delicious and crispy shredded potato pancake, with a golden exterior and a tender interior. I’ll guide you step-by-step, making it easy for anyone to follow at home!
Step 2
First, wash the potatoes thoroughly and then shred them into very thin strips. You don’t need to wash off the starch from the shredded potatoes; keeping it will contribute to a richer flavor and crispier texture. Place the shredded potatoes in a bowl, then add 1 Tbsp of all-purpose flour and 1 Tbsp of Korean pancake mix.
Step 3
Next, pour in 1/3 cup (approx. 60ml) of water. You can slightly adjust the amount of water depending on the moisture content of your potatoes.
Step 4
Finally, add a pinch of salt and mix everything well to create the batter. The consistency should be neither too watery nor too thick, just enough to coat the shredded potatoes evenly.
Step 5
Heat a frying pan with a generous amount of oil over medium-low heat. Spoon portions of the batter onto the hot pan and spread them thinly. Cook until golden brown and crispy on both sides, flipping occasionally. Ensure the potatoes are cooked through evenly.
Step 6
Voila! Your delicious shredded potato pancake is ready, boasting a golden, crispy exterior and a tender, flavorful interior highlighting the natural sweetness of the potatoes. Enjoy it with kimchi or as a fantastic accompaniment to a cold beer.
