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–+ servings
Golden brown gamjajeon with dipping sauce on a white plate.
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5 from 2 votes

Gamjajeon (Korean Potato Pancakes)

By: Min Kwon | MJ and Hungryman
Here's how to make gamjajeon, the beloved Korean potato pancake, the easy way! Enjoy the perfect balance of golden-brown crispiness and tender potato goodness in every bite.
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting time: 10 minutes
Total Time: 25 minutes
Servings: 6
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Equipment

Ingredients 

For the pancakes

  • 500 grams Russet potatoes (or yukon gold or Idaho potatoes)
  • 1/4 small onion (optional)
  • 1 cup water
  • salt to taste
  • neutral oil for frying
  • Dipping sauce

Instructions 

  • Peel the potatoes and cut them into chunks. Peel the onion if using and cut into quarters (if using).
  • Add to the blender along with water. Blend until you get a fairly smooth mixture. do not over-blend!
  • Drain the potato in a mixing bowl lined with a strainer. Let it rest for at least 10 minutes to allow for the potato starch to sick to the bottom.
  • Carefully drain off the water, saving the white potato starch layer at the bottom. Add the potato back in and mix together. Season with salt to taste.
  • Heat oil in a large nonstick pan over medium-high heat. Take a scoop of the potato mixture with a spoon and drop it into the pan, shaping it into a pancake with the back of the spoon. It should sizzle. You can make them small or large, depending on your preference.
  • Fry for about 3-4 minutes, until golden brown. Enjoy immediately!

Video

Notes

It is best to enjoy immediately, but you can refrigerate the pancakes for 2-3 days. Reheat on the stovetop over medium heat. Add some oil to make them crispy again. Cook for a few minutes on each side, until they are heated through and crispy. 

Nutrition

Calories: 66kcal | Carbohydrates: 15g | Protein: 2g | Sodium: 6mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Calcium: 12mg | Iron: 1mg
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