Crispy and Savory Potato Pancake (Gamjachaejeon)
Crispy and Savory Potato Pancake (Gamjachaejeon)
A Hearty and Simple Potato Pancake Recipe for Breakfast
Introducing our crispy and savory potato pancake (Gamjachaejeon), made with potatoes, which are in season from June to October. This recipe is a simple guide to making a delicious snack or side dish that can be enjoyed year-round. Enjoy a satisfying breakfast with these perfectly crisp and tender potato pancakes!
Main Ingredients- 2 medium potatoes
- 1 Tbsp pancake mix (buchim garu)
- 2 eggs
- 1 pinch of salt
- A little black pepper
Cooking Instructions
Step 1
First, peel the potatoes and slice them into thin strips, about 0.2 cm thick. It’s crucial to cut them as thinly as possible for the best texture. Rinse the julienned potatoes several times in cold water to remove excess starch, which helps them become crispier. Pat them thoroughly dry afterward. Using a mandoline slicer can make this process much easier.
Step 2
Place the drained julienned potatoes in a bowl. Add 1 tablespoon of pancake mix, a pinch of salt, and a little black pepper. Mix well to coat the potato strips evenly. Let the mixture sit for about 3 minutes to allow the salt to dissolve and season the potatoes. A good ratio is approximately 1/2 tablespoon of pancake mix per medium potato.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Spread the potato mixture evenly in the pan. Cooking slowly over low heat is key to preventing burning and achieving a beautifully golden and crispy pancake. This gentle cooking process ensures the inside is tender while the outside is perfectly crisp.
Step 4
Your delicious potato pancake is ready! If you find it a bit plain, try topping it with a perfectly cooked soft-boiled egg. The rich, runny yolk of the egg complements the savory potato pancake wonderfully, adding another layer of flavor and texture.
