Chewy Potato Pancake (Gamjajeon) – Perfect Recipe
Making Chewy Potato Pancakes with Seasonal Potatoes
With an abundance of seasonal potatoes, I decided to make some delicious potato pancakes that both kids and adults will love! They’re surprisingly easy and incredibly tasty.
Main Ingredients
- 7 Potatoes
Seasoning
- 1 Tbsp Salt
- 1 Tbsp Salt
Cooking Instructions
Step 1
Wash the potatoes thoroughly and peel their skins using a peeler or a knife. Ensure all dirt is removed for a clean preparation.
Step 2
Finely grate the prepared potatoes using a box grater or a microplane. While a blender can be used, grating by hand preserves the texture of the potatoes, resulting in a chewier and more satisfying pancake. Using a medium-sized grater is recommended.
Step 3
Place the grated potatoes in a sieve set over a bowl to drain excess water. Set the drained potato water aside, as we’ll use it later.
Step 4
Allow the collected potato water to sit undisturbed for a few minutes. You’ll notice a white starchy sediment settling at the bottom.
Step 5
Carefully pour off the clear liquid from the top of the potato water, leaving behind the concentrated white potato starch at the bottom. This starch is key to achieving that desirable chewy texture.
Step 6
In a bowl, combine the grated potatoes, the reserved potato starch, and 1 tablespoon of salt. Mix well until there are no lumps. The batter should be slightly on the thinner side for the best results.
Step 7
Heat a generous amount of oil in a skillet over medium-low heat. Ladle portions of the batter into the hot pan to form pancakes. Cook until golden brown and crispy on both sides, ensuring the inside is cooked through. Flipping them occasionally will help achieve an even golden color.
Step 8
Enjoy your perfectly chewy and crispy homemade potato pancakes! You’ll be surprised at how simple this recipe is, even for first-time cooks. They taste best served immediately while warm!
