Crispy Potato Pancake (Gamja-chaejeon)
Crispy Potato Pancake (Gamja-chaejeon)
How to Make an Ultra-Crispy Potato Pancake (Oh Yoon-ah’s Recipe from ‘Pyeonstorang’)
This potato pancake, made by thinly slicing potatoes and pan-frying them in an egg pan until crispy, is a delightful snack perfect for kids. It’s also an ideal dish to enjoy on a rainy day. The combination of a crispy exterior and a tender interior makes it irresistible.
Ingredients- 3 medium potatoes
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons cooking oil
Cooking Instructions
Step 1
Begin by thoroughly washing the 3 potatoes. Peel them carefully using a peeler or a paring knife. Removing the skin ensures a cleaner and more pleasant texture in the final dish.
Step 2
Next, thinly slice the potatoes into matchsticks using a mandoline slicer or by hand. The thinner the slices, the crispier the pancake will be. Once sliced, place the potato strips in a bowl of cold water and rinse them for about 5-10 minutes to remove excess starch. This step is crucial for achieving a perfectly crispy texture and preventing the strips from sticking together.
Step 3
Drain the potato strips very well using a colander. Pat them dry with paper towels to remove as much moisture as possible. This ensures the pancake fries up nicely instead of steaming. In a bowl, season the dried potato strips with 1 tablespoon of salt and 1 tablespoon of pepper, tossing gently to coat evenly.
Step 4
Heat an egg pan (or a non-stick skillet) over medium heat and add a generous amount of cooking oil (about 2-3 tablespoons). Once the oil is shimmering, carefully spread the seasoned potato strips in a thin, even layer in the pan. Fry for about 4-5 minutes per side, or until golden brown and crispy. Press down lightly with a spatula to ensure even cooking and crisping. Once both sides are beautifully golden and crisp, transfer the potato pancake to a wire rack or paper towels to drain any excess oil. Serve immediately and enjoy the incredible crispiness!
