Crispy and Savory Potato Pancake (Gamja Chaejeon)
Make a Delicious Potato Pancake with Potatoes and Red Bell Peppers
Craving a savory pancake on a rainy day? This simple potato pancake, featuring a delightful mix of potatoes and vibrant red bell peppers, is incredibly easy to make with just a few ingredients. Enjoy its crispy exterior and tender interior for a perfect snack or appetizer.
Main Ingredients
- 2 medium potatoes
- 2 red bell peppers
Cooking Instructions
Step 1
Begin by peeling the skins off the 2 medium potatoes. Rinse them thoroughly under running water to remove any dirt or debris.
Step 2
Thinly julienne the potatoes. Using a mandoline slicer or a very sharp knife will make this process easier and help you achieve a finer cut for maximum crispiness.
Step 3
To achieve a crispy texture without added flour or starch, we’re skipping the rinsing step. Leaving the potato starch on helps the ingredients bind together and creates a delightful crispness when fried.
Step 4
Prepare the red bell peppers by removing their stems and seeds. Slice them in half lengthwise and use a spoon to scrape out all the seeds.
Step 5
Julienne the seeded red bell peppers finely, similar to the potatoes. Gently pat them dry with a paper towel to remove excess moisture. This step helps prevent oil splatter and contributes to a crispier pancake.
Step 6
In a large bowl, combine the julienned potatoes and red bell peppers. Add the 1/4 teaspoon of salt and gently toss to mix. The salt will draw out a little moisture and season the mixture. Be careful not to overmix, as this can mash the potatoes.
Step 7
Heat a frying pan over medium heat and add 2 tablespoons of canola oil. Once the pan is hot, carefully spread the potato and red bell pepper mixture thinly onto the pan. Avoid piling the mixture too thick, as this will ensure even cooking and crispiness.
Step 8
Feel free to get creative with the shapes! You can form them into round pancakes, rectangular shapes, or any other design you like. Remember to keep the layers thin for the best crispy results.
Step 9
Once the underside is golden brown and crispy, carefully flip the pancake. Cook the other side until it’s also golden brown and the pancake is cooked through and delightfully crisp. Serve your homemade crispy and savory potato pancake hot for the best flavor. It’s a wonderful snack or an excellent accompaniment to Korean rice wine (makgeolli)!
