Crispy & Chewy Potato Pancake (Gamjachaejeon) Recipe
Crispy & Chewy Potato Pancake (Gamjachaejeon) Recipe
Delicious Potato Pancake Made with Abundant Potatoes at Home
A hearty dish made with care after a long time: Potato Pancake (Gamjachaejeon) using the potatoes overflowing in my pantry. Utilize those potatoes lying around in your fridge to create a wonderfully crispy outside and delightfully chewy inside potato pancake. With simple ingredients, anyone can easily make this, and it will become a favorite snack or side dish for everyone, from kids to adults!
Main Ingredients- 3 large potatoes (approx. 450-500g)
- 2 Tbsp potato starch (using corn starch makes it chewier and nuttier!)
- A pinch of salt (enhances flavor)
- A pinch of black pepper (boosts aroma)
Cooking Instructions
Step 1
First, wash 3 large potatoes thoroughly, with or without peeling. If peeling, remove the skin using a potato peeler. Then, using a grater or mandoline, thinly julienne the potatoes into uniform strands. Soak the julienned potatoes in cold water for about 10 minutes to remove excess starch. This step helps make the potato pancake crispier and cleaner in taste.
Step 2
Drain the julienned potatoes well in a sieve. It’s even better if you gently press them with your hands to squeeze out excess water. To the drained potato strands, add 2 tablespoons of potato starch, and season with a pinch of salt and black pepper. (Tip: I used corn starch that I had for baking, and using corn starch makes the potato pancake even chewier and twice as nutty, making it truly delicious!) Mix all the ingredients thoroughly until evenly coated.
Step 3
Now, heat a pan and add a generous amount of oil. Adjust the heat to medium-low. Spread the potato mixture thinly and evenly in the pan. Once one side starts to turn golden brown, garnish with thinly sliced green and red chili peppers for both visual appeal and flavor. You can adjust the amount of peppers or omit them according to your preference.
Step 4
When one side is nicely golden brown, carefully flip it over with a spatula and cook the other side until golden brown as well. Ensure both sides are cooked thoroughly until they achieve a delicious golden-brown color. Cooking slowly over medium-low heat with patience will prevent burning and ensure the inside is cooked through and tender.
Step 5
Once cooked, place the potato pancake on kitchen paper or parchment paper for a moment to drain any excess oil. This makes it even lighter and cleaner tasting.
Step 6
Ta-da! The crispy outside, chewy inside, delicious golden potato pancake is complete! It’s best enjoyed warm. You can also serve it with a soy-based dipping sauce or ketchup. Enjoy your delicious meal!
