Chewy and Savory Homemade Potato Pancakes (Gamjajeon)
Chewy and Savory Homemade Potato Pancakes (Gamjajeon)
The Ultimate Guide to Making Crispy Outside, Soft Inside Potato Pancakes
Whip up delicious potato pancakes using fresh, seasonal potatoes! These gamjajeon boast a delightful texture – crispy on the outside and tender within – making them a perfect side dish, a fantastic snack, or an ideal accompaniment to a cold drink. Grating the potatoes by hand yields a wonderfully chewy texture that’s distinct from using a blender. Follow this detailed recipe for a truly satisfying homemade treat.
Main Ingredients- 4 medium potatoes
- 1/4 onion
- 3 cheongyang peppers (or jalapeños)
- 1 red chili pepper
- 1 pinch of salt
- 1 Tbsp fish sauce
- Plenty of grapeseed oil for frying
Cooking Instructions
Step 1
Begin by peeling the 4 medium potatoes. Adding a quarter of an onion to the potato mixture will add subtle sweetness, a tender texture, and a pleasant crispness. If you enjoy a bit of heat, include the cheongyang peppers; the red chili adds color. (For a milder version, especially for children, omit the chili peppers or adjust the quantity.)
Step 2
Using a grater, finely grate the potatoes. You can also grate the onion along with the potatoes for better integration. While hand-grating requires a bit more effort, it results in a chewier and more flavorful pancake compared to using a food processor.
Step 3
Place the grated potato and onion mixture into a cheesecloth or a clean cotton bag. Squeeze out as much liquid as possible. Removing excess moisture is key to achieving a crispy and savory pancake.
Step 4
Finely mince the deseeded red chili and cheongyang peppers and add them to the squeezed potato mixture. This will add a pleasant spicy kick and enhance the overall flavor of the gamjajeon. If making for children, use very little or omit the peppers entirely.
Step 5
Season the mixture with a pinch of salt and 1 tablespoon of fish sauce. The fish sauce adds a depth of savory flavor (umami) without the need for additional seasonings like sugar. Taste and adjust the salt and fish sauce according to your preference.
Step 6
The natural starch from the potatoes will bind the mixture, so no additional flour or starch is needed. The batter should be thick enough to hold its shape. Take portions of the mixture with your hands and form them into flattened, round shapes.
Step 7
Heat a generous amount of grapeseed oil in a pan over medium-low heat. Carefully place the shaped potato pancakes into the hot oil. Fry them, flipping occasionally, until both sides are golden brown and crispy. Using ample oil will help achieve that desirable ‘crispy outside, moist inside’ texture.
Step 8
The sizzling sound and savory aroma of freshly fried gamjajeon are truly inviting, especially on a rainy day. While traditionally enjoyed during cooler, wetter weather, these chewy potato pancakes are delicious any time of year. This recipe guarantees a delightful experience with every bite.
Step 9
On a day like today, with rain falling, it would be perfect to enjoy freshly made, warm gamjajeon with a cold glass of makgeolli. Unfortunately, I don’t have the time to make them right now and need to rest. I hope you’ll use this recipe to make and enjoy your own delicious potato pancakes!
