Crispy Potato Pancake (Gamjajeon)
Crispy Potato Pancake (Gamjajeon)
Let’s Make a Crispy Potato Pancake, Perfect for a Rainy Day!
Simply slice and fry for a wonderfully crispy potato pancake. This recipe is sure to satisfy with its delightful texture.
Ingredients- 4 Potatoes
- 1/3 cup Pancake Mix (Buchim Garu)
- 1/2 tsp Sugar
- 1/2 tsp Salt
- A pinch of Black Pepper
- 2 Green Chilies (Cheongyang) (optional, for a spicy kick)
Cooking Instructions
Step 1
Hello everyone! Today, I’m thrilled to share a recipe for ‘Crispy Potato Pancake’ (Gamjajeon), the perfect dish to enjoy with the sound of rain. This thinly julienned potato pancake is a beloved snack for all ages, boasting a wonderfully crispy exterior and a tender, moist interior. Shall we get started right away?
Step 2
Julienne the potatoes as thinly as possible. The thickness of the potato strips will significantly affect the pancake’s texture, so cutting them thinly is key. Using a mandoline slicer can make this process easier and more uniform.
Step 3
What’s unique about this recipe is that we won’t be rinsing the starch off the potatoes, unlike some other potato dishes. After washing the potatoes thoroughly, peel them and place the julienned potato strips into a bowl. Not rinsing the starch helps achieve a delightfully crispy finish.
Step 4
Add just a tiny bit of water to the bowl of julienned potatoes. Too much water will make the batter too wet, so add just enough to prevent the potato strips from sticking together and then mix.
Step 5
Now it’s time to make the batter. To the bowl with the julienned potatoes, add 1/3 cup of pancake mix, 1/2 tsp of sugar, 1/2 tsp of salt, a pinch of black pepper, and the 2 finely chopped green chilies (if using). Mix everything together thoroughly until well combined. The green chilies add a pleasant spicy note, cutting through any richness.
Step 6
Heat a generous amount of oil in a frying pan over medium-low heat. Scoop a ladleful of the batter and spread it into a round shape. Fry until golden brown on both sides, flipping occasionally. The key is to let the edges become crispy and achieve an even golden-brown color all over.
Step 7
With such care, you’ll have a finished ‘Crispy Potato Pancake’ with a golden, crunchy exterior and a soft, potato-y interior! It’s absolutely delicious when served hot right off the pan. Enjoy your delicious creation!
