Crispy & Authentic Potato Pancake (Gamjajeon) Recipe
Crispy & Authentic Potato Pancake (Gamjajeon) Recipe
Real Potato Pancake Made with a Grater: The Ultimate Home Cooking Recipe
Discover how to make a 100% authentic potato pancake using just potatoes. This recipe focuses on the traditional method of grating by hand, promising a crispy exterior and a tender interior.
Key Ingredients for Potato Pancake- 7 medium-sized potatoes
- 2 Tbsp perilla oil
- 2 Tbsp cooking oil
- 1/2 Tbsp fine salt
Cooking Instructions
Step 1
Begin by thoroughly washing the potatoes under running water, using a brush to remove any dirt. This ensures they are clean, even if you decide to leave the skins on.
Step 2
Once washed, peel the potatoes using a peeler or a knife. While some recipes use the skin, removing it allows for a smoother texture in this authentic potato pancake.
Step 3
Now, it’s time to grate the peeled potatoes. Grating them by hand is crucial as it helps to maintain the integrity of the potato fibers, contributing to a wonderfully chewy texture in the finished pancake. Aim for a coarse grate rather than a fine paste for the best results.
Step 4
Add 1/2 Tbsp of fine salt to the grated potatoes. Salt helps to draw out moisture from the potatoes and, importantly, prevents them from oxidizing and turning brown when exposed to air, keeping your pancake a beautiful pale color.
Step 5
Place a sieve over a bowl and pour the grated potato mixture into it. Use the back of a spoon to press down firmly on the mixture. This process will separate the liquid from the solids, leaving the potato pulp in the sieve.
Step 6
Let the potato liquid that has drained into the bowl sit undisturbed for a few minutes. You’ll notice the potato starch settling at the bottom. Carefully pour off the clear liquid from the top, leaving only the settled starch behind. Maximizing the amount of starch you retain is key to a crispy pancake.
Step 7
Combine the starchy sediment at the bottom of the bowl with the potato pulp that remained in the sieve. Mix these together thoroughly. This blend creates a batter that beautifully marries the savory potato flavor with the chewy texture of the starch.
Step 8
Heat a frying pan over medium heat and add a mixture of cooking oil and perilla oil. While cooking oil alone yields a good pancake, perilla oil adds a wonderful nutty aroma and deeper flavor. Ensure you use a generous amount of oil to achieve a perfectly crispy and evenly browned pancake.
Step 9
Ladle portions of the potato batter onto the hot, oiled pan. Use the back of the ladle or spoon to flatten each portion into a thin, even circle. A thinner pancake cooks through evenly and becomes exceptionally crispy. Fry until golden brown on one side.
Step 10
When the edges of the potato pancake turn golden brown and look crispy, it’s time to flip it. Flip carefully and cook the other side until it’s also golden brown and crisp. Your delicious, authentic potato pancake is now ready to enjoy!
