Korean Crispy Potato Pancake
Gamja-jeon is a Korean potato pancake made by finely grating raw potatoes, letting the starch settle out of the liquid, discarding the water, and folding the settled starch back into the pulp. Spreading the batter as thinly as possible in the pan produces glass-crisp edges while the center retains a chewy, starchy bite characteristic of potato starch. The first side must cook through completely before flipping to keep the pancake intact, and both sides are fried over medium heat until evenly golden. A dipping sauce of soy sauce, vinegar, and minced green chili offsets the oily richness with acidity and heat.
Adjust Servings
Instructions
- 1
Grate potatoes, squeeze moisture through cloth, and let starch settle.
- 2
Discard top water and mix settled starch back into potato pulp.
- 3
Season with salt and preheat pan over medium heat.
- 4
Spread batter thin in oiled pan and crisp both sides.
- 5
Serve with dipping sauce of soy sauce, vinegar, and minced chili.
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