Crispy & Chewy Potato Pancakes (Gamjajeon)
Crispy & Chewy Potato Pancakes (Gamjajeon)
Homemade Crispy Potato Pancakes (Gamjajeon) – A Simple and Delicious Recipe
Today, I made potato pancakes, also known as Gamjajeon, perfect for a delightful snack. Enjoy this easy-to-make Korean savory pancake!
Ingredients- 7 medium potatoes (peeled and prepared)
- 0.25 tsp salt
- 200ml water
- Generous amount of cooking oil (for frying)
Cooking Instructions
Step 1
First, peel the potatoes thoroughly and rinse them under running water. Cut them into manageable pieces for easier blending.
Step 2
Place the cut potatoes into a blender along with 200ml of water.
Step 3
Blend the mixture until the potatoes are mostly smooth, ensuring there are no large chunks. Be careful not to over-blend into a completely liquid paste, as some texture is desirable.
Step 4
Pour the blended potato mixture through a fine-mesh sieve set over another bowl. Let the liquid drain into the bowl, and transfer the potato solids that remain in the sieve to a clean, separate bowl.
Step 5
Allow the drained liquid in the bowl to sit undisturbed for about 5 minutes. During this time, the potato starch will settle at the bottom. Carefully pour off the clear water from the top, leaving only the settled potato starch. Add this starch back to the potato solids. This starch is key to achieving a crispy texture!
Step 6
To the potato solids in the bowl, add the reserved potato starch and 0.25 tsp of salt.
Step 7
Mix everything thoroughly with a spatula or spoon until the salt and starch are evenly incorporated into the potato batter. Ensure there are no clumps.
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is hot, spoon portions of the potato batter onto the pan, forming round pancakes about 10-15 cm in diameter. For a wonderfully crispy exterior and a tender interior, aim for a thickness of about 0.5 cm.
Step 9
Once the bottom of the pancakes turns golden brown and the edges begin to lift slightly, carefully flip each pancake using a spatula.
Step 10
After flipping, check the pan. If there isn’t enough oil for the second side, add a little more cooking oil to ensure even crisping.
Step 11
Continue to cook until both sides of the potato pancakes are evenly golden brown and crispy. Once cooked through, turn off the heat, remove from the pan, and serve. Enjoy your perfectly crispy and delicious homemade Gamjajeon!
