Crispy and Chewy Potato Pancake (Gamja-chae-jeon)
Crispy and Chewy Potato Pancake (Gamja-chae-jeon)
How to Make Crispy Potato Pancakes (Gamja-chae-jeon / Gamja-buchimgae)
Craving a savory snack? This crispy and chewy potato pancake, known as Gamja-chae-jeon, is the perfect solution! Made with simple ingredients, it’s a delightful treat for any time of day. (Measurements: Tbsp = Tablespoon, tsp = teaspoon)
Main Ingredients- 2 potatoes (approx. 150g)
- 1.5 Tbsp potato starch
- 1.5 Tbsp breadcrumbs
- 0.2 tsp salt
- 30ml water
- Generous amount of canola oil for frying
Cooking Instructions
Step 1
First, peel the potatoes thoroughly. Then, rinse them lightly under running water and set aside.
Step 2
Slice the potatoes thinly, about 2mm thick. Then, cut these slices into julienne strips of the same thickness. Aim for a consistent thickness so they cook evenly. Avoid slicing too thinly, as they might break apart.
Step 3
Place all the julienned potatoes into a large bowl. Add 1.5 Tbsp of potato starch, 1.5 Tbsp of breadcrumbs, 0.2 tsp of salt, and 30ml of water. Mix everything together until well combined.
Step 4
Using a spatula or spoon, gently toss the potato strips with the starch, breadcrumbs, and water mixture. Be careful not to mash the potatoes; mix just enough to coat them evenly.
Step 5
Now, prepare your frying pan. Pour a generous amount of canola oil into the pan and heat it over medium gas heat. Ensure the pan is well preheated.
Step 6
Hold your hand a short distance above the pan. When you feel a gentle warmth, carefully spoon the potato mixture onto the pan, forming round shapes. Don’t overcrowd the pan; make them a manageable size for flipping.
Step 7
As the top surface of the potato pancakes starts to look dry and the potato strands between them turn golden brown, it’s time to flip. Use a spatula to carefully turn them over.
Step 8
If the pan seems dry during cooking, add a little more oil around the edges of the pan. This helps ensure the pancakes become extra crispy.
Step 9
After adding more oil, gently press down on the potato pancakes with your spatula. This helps them spread evenly and cook to a uniform crispness.
Step 10
Cook the second side for about half the time you cooked the first side. Gently lift an edge to check if it’s golden brown and cooked through. If not, continue cooking for a little longer.
Step 11
Once both sides are beautifully golden brown and crispy, turn off the gas. Your delicious potato pancakes (Gamja-chae-jeon) are ready to be enjoyed! They are best served hot.
