Gamjajeon (감자전)
Korea
Thin, crispy potato pancakes fried to a golden crust and served with a simple soy sauce. If desired, onion and garlic chives are added to the batter, preserving the light color of the potatoes and adding aroma.
Ingredients
- 700 g potato
- 0.25 pcs onion
- 0.25 tsp salt
- 60 g garlic chives
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tbsp water
- 0.5 tsp sugar
- 1 pinch black pepper
Steps
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If using onion, grate it on a coarse grater (about 2‑3 tbsp) and transfer to a large bowl.
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Peel the potatoes and grate them on a coarse grater, collecting the released juice.
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Transfer the grated potatoes to a bowl lined with a colander and drain the juice, setting it aside in a separate container.
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Immediately combine the grated potatoes with the grated onion, mix well – this prevents the potatoes from darkening.
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Let the collected juice stand for about 10 minutes. The starch will settle at the bottom, then carefully pour off the water, leaving the settled starch.
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Add the settled starch to the grated potatoes, along with salt and, if using, garlic chives. Mix thoroughly to obtain a homogeneous batter.
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Heat a skillet over medium heat and pour in 2 tbsp of vegetable oil.
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Pour half of the batter onto the skillet, spreading it into a round patty. Reduce the heat to medium‑low and fry until a light golden crust forms on the bottom, about 2‑3 minutes, then flip and fry the other side for the same time.
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Repeat the process with the remaining batter, adding more oil if necessary.
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While the pancakes are cooking, prepare the sauce: in a small bowl, mix soy sauce, vinegar, water, sugar, and a pinch of black pepper until the sugar dissolves.
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Serve the hot pancakes with the prepared sauce.