Authentic Korean Potato Pancake (Gamja-jeon) – Grated by Hand
Authentic Korean Potato Pancake (Gamja-jeon) – Grated by Hand
Experience the Ultimate Chewy Texture with Our Hand-Grated Potato Pancake
This Gamja-jeon recipe uses the traditional method of grating potatoes by hand, resulting in a uniquely chewy and wonderfully flavorful pancake. Unlike machine-grated versions, this method preserves more of the potato’s natural starch, creating a delightful texture that’s both crispy on the outside and soft on the inside. Perfect for a hearty snack or a special side dish, this recipe is a taste of authentic Korean home cooking.
Pancake Ingredients- 3 medium potatoes
Dipping Sauce (Cho-ganjang)- 1 Tbsp soy sauce
- 0.7 Tbsp vinegar (adjust to taste)
- A pinch of toasted sesame seeds
- 1 Tbsp soy sauce
- 0.7 Tbsp vinegar (adjust to taste)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Begin by thoroughly peeling the 3 medium potatoes. Set aside a grater, as this traditional method relies on hand-grating for the best texture. Ensure the potatoes are clean and ready for grating.
Step 2
Carefully grate the potatoes using the grater. Be very mindful of your fingers and grate slowly and steadily. Grating them finely will contribute to the desirable chewy texture of the finished pancake.
Step 3
Place the grated potatoes in a fine-mesh sieve or a cheesecloth-lined colander. Gently press to drain out as much liquid as possible. It’s important not to discard the cloudy liquid that collects underneath; set it aside as it contains valuable starch.
Step 4
Allow the drained potato liquid to sit undisturbed for a few minutes. You will notice a white, starchy sediment settling at the bottom. Carefully pour off the clear liquid from the top, leaving the starch behind. This reserved starch is crucial for achieving the perfect chewy consistency.
Step 5
Combine the drained, grated potatoes with the reserved potato starch. Mix well to form a cohesive batter. You’ll find that using the natural starch from the potatoes eliminates the need for added flour or pancake mix, allowing the pure potato flavor to shine. You can add a pinch of salt at this stage if desired.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Spoon portions of the potato batter into the hot pan and gently spread them into thin, even circles using the back of a spoon. Making the pancakes thin ensures they cook through evenly and achieve a delightful crispy exterior and tender interior.
Step 7
Pan-fry the potato pancakes until they are golden brown and crispy on both sides. Add a little more oil if needed to maintain crispiness. While the pancakes are cooking, prepare the dipping sauce: in a small bowl, mix 1 Tbsp soy sauce, 0.7 Tbsp vinegar, and a pinch of toasted sesame seeds. Serve the hot, freshly made Gamja-jeon immediately with the tangy dipping sauce. Enjoy the wonderfully chewy texture and savory flavor!
