Chewy and Delicious Potato Pancakes (Gamjajeon) – No Water Added!
Chewy and Delicious Potato Pancakes (Gamjajeon) – No Water Added!
Crispy on the outside, chewy on the inside! A simple and flavorful Gamjajeon recipe using pantry staples.
Enjoy incredibly delicious and savory potato pancakes made with just fresh potatoes and sweet onions, no added water needed! The natural starch from the potatoes and the subtle sweetness of the onions create a wonderfully chewy texture and a comforting flavor that everyone will love. This easy recipe allows you to make a delightful snack or a satisfying meal right at home.
Main Ingredients- 3 medium potatoes
- 1 medium onion
- 1 red chili pepper (for garnish)
- 1 green chili pepper (optional, for a spicy kick)
Batter and Seasoning- 3-5 Tbsp Buchim Garu (Korean pancake mix, adjust to taste)
- 3 Tbsp all-purpose flour
- Pinch of coarse sea salt
- Vegetable oil, for frying
- 3-5 Tbsp Buchim Garu (Korean pancake mix, adjust to taste)
- 3 Tbsp all-purpose flour
- Pinch of coarse sea salt
- Vegetable oil, for frying
Cooking Instructions
Step 1
First, wash and peel the 3 potatoes and 1 onion. Cut them into manageable pieces (about 2-3 cm) to make them easier to blend. Adding onion not only prevents the potatoes from browning but also adds a subtle sweetness and moisture to the pancake batter, making it possible to achieve a delicious gamjajeon without any added water!
Step 2
Place the prepared potatoes and onion into a blender. Blend them until smooth and finely ground. Add a pinch of coarse sea salt while blending; this helps season the batter and the onion ensures the potatoes blend very smoothly and evenly. Aim for a creamy, lump-free consistency.
Step 3
To the smooth potato mixture, add 3-5 tablespoons of buchim garu and 3 tablespoons of all-purpose flour. If you prefer a lighter, more delicate flavor, you can reduce the amount of buchim garu or flour to about 3 teaspoons. Adjust the batter’s consistency to your liking – too thin and it will be difficult to handle, too thick and it might turn out dry.
Step 4
Remove the seeds from the red chili and green chili (if using). Finely mince them. If you’re not comfortable with knife work, you can use scissors to cut them into decorative shapes for a beautiful presentation. Instead of chilies, finely chopped chives also add a wonderful aroma and flavor. Of course, you can omit them to highlight the natural taste of the potatoes and onions.
Step 5
Heat a generous amount of vegetable oil in a pan over medium-low heat. Use a spoon to scoop portions of the batter and carefully place them into the hot oil, forming round pancakes. Once the batter is in the pan, artfully arrange the pre-cut chili pieces on top for a visually appealing and flavorful finish. This step truly elevates the look of your gamjajeon!
Step 6
Here’s a gamjajeon made with 3 teaspoons of buchim garu in the batter. Frying it thinly results in a wonderfully crispy texture, perfect for a quick and satisfying bite!
Step 7
And this pancake was made with 5 teaspoons of buchim garu! Using more buchim garu allows the batter to puff up a bit, creating a more substantial and appealing pancake. While a thicker pancake offers a chewier texture, if you’re prioritizing health, sticking to around 3 teaspoons of buchim garu is recommended. Enjoy your delicious creation!
