Chewy and Delicious Potato Pancakes (Gamjajeon)
Chewy and Delicious Potato Pancakes (Gamjajeon)
How to Make Crispy Outside, Chewy Inside Potato Pancakes at Home – Perfect Late-Night Snack!
Discover the secret to making incredibly chewy potato pancakes without worrying about browning. An easy recipe even beginners can master!
For the Potato Pancakes- 3 medium potatoes
- 1/4 medium onion
- 1-2 Tbsp potato starch
- 2-3 pinches of salt
- Generous amount of cooking oil
For the Dipping Sauce- 1/4 medium onion
- 1/2 Korean chili pepper (gochu), adjust to taste
- 1/2 red chili pepper (for color)
- 3-4 Tbsp soy sauce
- A little toasted sesame seeds
- 1/4 medium onion
- 1/2 Korean chili pepper (gochu), adjust to taste
- 1/2 red chili pepper (for color)
- 3-4 Tbsp soy sauce
- A little toasted sesame seeds
Cooking Instructions
Step 1
Let’s start making delicious potato pancakes! Prepare 3 medium potatoes, washed thoroughly, and 1/4 medium onion to help prevent browning.
Step 2
Grate the potatoes finely using a grater. While grating, add small pieces of onion periodically. This technique is excellent for preventing the potatoes from turning brown and ensures a whiter, more appealing pancake. Tip: Grating too finely might result in a dense texture, so aim for a medium coarseness.
Step 3
Place a sieve over a bowl and pour the grated potato mixture into it. Using a sieve helps to remove any larger chunks, leading to a smoother pancake texture.
Step 4
Don’t discard the liquid that collects in the bowl! Let it sit for about 10 minutes to allow the potato starch to settle at the bottom. Meanwhile, use a cheesecloth or a clean kitchen towel to squeeze out as much moisture as possible from the grated potatoes. Thoroughly squeezing out the water is crucial for a crispy pancake.
Step 5
After 10 minutes, carefully pour off the clear liquid from the top, leaving behind the settled potato starch at the bottom. Scrape up this white starch – it’s the key ingredient for achieving that signature chewy texture!
Step 6
Add the squeezed potato pulp back into the bowl with the reserved potato starch and mix well.
Step 7
Now, let’s make the batter! Add 1-2 tablespoons of potato starch and 2-3 pinches of salt to the mixture. Knead everything together until well combined. The batter should not be too thin or too thick. Tip: Adjust the amount of potato starch based on the moisture content of your potatoes.
Step 8
Heat a pan over medium heat and add a generous amount of cooking oil. Ladle portions of the batter onto the hot pan and spread them thinly. Cook until golden brown and crispy on both sides. Ensure the edges are crisp and the inside is cooked through and chewy.
Step 9
To complement the delicious potato pancakes, prepare a simple dipping sauce. Finely chop the onion, Korean chili pepper, and red chili pepper. Mix them with soy sauce and sprinkle with toasted sesame seeds. You can adjust the amount of chili pepper for more heat. Enjoy your perfectly cooked gamjajeon with this flavorful dipping sauce!
