Crispy & Chewy Potato Pancakes (Gamjajeon) – Perfect for Holidays!
Crispy & Chewy Potato Pancakes (Gamjajeon) – Perfect for Holidays!
Holiday Food #Gamjajeon #HowToMakeGamjajeon #ChuseokFood
As Chuseok (Korean Thanksgiving) approaches, here’s a special recipe for delicious potato pancakes that are wonderfully crispy on the outside and delightfully chewy on the inside. This method involves thinly slicing the potatoes instead of grating them, allowing you to fully savor the natural potato flavor. It’s incredibly easy and convenient to make, making it the perfect dish for those busy holiday preparations. Elevate your holiday table with these fantastic potato pancakes that everyone will love!
Main Ingredients- 4 medium potatoes
- 2 eggs
- 1 1/2 cups tempura flour (using a paper cup as a measure)
- 1 cup water (using a paper cup as a measure)
- 1 tsp salt (for boiling the potatoes)
Simple Dipping Sauce- 1 Tbsp soy sauce
- 1 tsp vinegar
- 1 tsp toasted sesame seeds
- 1 tsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce
- 1 tsp vinegar
- 1 tsp toasted sesame seeds
- 1 tsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, prepare your 4 potatoes. Use a potato peeler to carefully remove the skin from each one. Using fresh, firm potatoes will yield the best flavor for your pancakes.
Step 2
Once peeled, slice the potatoes into uniform pieces about 0.5 cm thick. If they’re too thick, they’ll take a long time to cook; if too thin, they might break apart. Aim for an even, moderate thickness for best results.
Step 3
Rinse the sliced potatoes in cold water once or twice to gently remove some of the surface starch. This step helps to achieve a cleaner and crispier finish for your potato pancakes.
Step 4
Bring a pot of water to a boil. Once it’s boiling vigorously, add 1 teaspoon of salt. Stirring the salt into the boiling water will help the potatoes cook more evenly.
Step 5
Carefully add the sliced potatoes to the boiling water. Adding them to already boiling water helps to reduce the cooking time significantly.
Step 6
Boil the potatoes for about 5 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them, as they can become mushy. They should be soft but still hold their shape.
Step 7
Drain the boiled potatoes and immediately rinse them under cold running water to stop the cooking process and cool them down. Place the potatoes on a sieve or colander to drain thoroughly. Removing excess moisture is key, as it prevents the batter from becoming too watery.
Step 8
In a mixing bowl, get ready to make the batter. Add 1 1/2 cups of tempura flour, 2 eggs, and 1 cup of water. Using tempura flour is recommended for an extra crispy texture.
Step 9
Add the drained, boiled potato slices to the bowl with the batter ingredients. Gently mix everything together until each potato slice is lightly coated with the batter. Ensure the potatoes are evenly distributed.
Step 10
You can use the potato-batter mixture as is. If the batter seems too thin, you can add a little more tempura flour to achieve a thicker consistency. Mix gently to coat the potatoes well without breaking them.
Step 11
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully place spoonfuls of the potato mixture into the pan, forming pancakes. Fry them until golden brown and crispy on both sides. Avoid using high heat, as this can cause them to burn before cooking through.
Step 12
Once cooked, transfer the potato pancakes to a plate lined with paper towels and parchment paper to absorb any excess oil. Let them cool slightly, then cut them into desired portions and serve with the simple dipping sauce. This will be a guaranteed hit at your holiday gathering!
