Korean Julienned Potato Pancake
Gamja-chae-jeon is a Korean julienned potato pancake where the potatoes are cut into thin matchsticks rather than grated, giving it a texture fundamentally different from the mashed-style gamja-jeon. The intact strands create a lattice of crispy edges and firm potato bites held together by potato starch acting as a binder, so the pancake stays in one piece when flipped. Adding a small amount of julienned onion contributes sweetness, but the onion must be squeezed dry in a towel first-its moisture would otherwise steam the pancake soggy instead of letting it crisp. Pressing the mixture flat in a well-oiled pan over medium heat ensures full contact with the cooking surface, frying each strand to a golden crunch.
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Instructions
- 1
Julienne the potatoes and onion thinly.
- 2
Season lightly with salt, rest 5 minutes, then squeeze excess moisture.
- 3
Add potato starch and pepper, then mix evenly.
- 4
Spread thin in an oiled pan and press gently while cooking.
- 5
Flip and cook until both sides are deep golden.
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