Crispy Shredded Potato Pancakes (Gamja-chaejeon)
Crispy Shredded Potato Pancakes (Gamja-chaejeon)
How to Make Crispy Gamja-chaejeon on a Rainy Day
Let’s make incredibly crispy potato pancakes! By julienning the potatoes, we achieve a superior crispness without any added flour or water. This recipe highlights the natural starch of the potato for a perfect texture. Enjoy the delightful crunch and comforting flavors, perfect for a cozy day in.
Ingredients- 4 Potatoes (medium-sized)
- 3 Korean Green Chilies (or adjust to taste)
- 1/2 tsp Salt
- 1 pinch Sugar
- 3 Tbsp Cooking Oil
Cooking Instructions
Step 1
Let’s begin making ‘Gamja-chaejeon’ – a delicious savory pancake made without any flour, relying solely on the potato’s natural starch for that amazing crispiness. Are you ready to get started?
Step 2
First, julienne the potatoes as thinly as possible. Thinly cut potato strips help them cook evenly and prevent sticking when stir-frying. However, for this specific ‘Gamja-chaejeon’ recipe, we’re intentionally avoiding water, flour, or any starch binders, using only the potato itself. Therefore, it’s crucial NOT to soak the julienned potatoes in water to remove starch, as this would diminish the crispiness we’re aiming for.
Step 3
Place the julienned potatoes into a bowl. Now, finely mince about 3 Korean green chilies and add them to the bowl. If you prefer less spice or are cooking for children, feel free to omit the chilies or reduce the amount. We enjoy a bit of heat, so we’re adding a good amount.
Step 4
Heat a frying pan over medium-high heat and add about 3 tablespoons of cooking oil. Spread the julienned potato mixture evenly in a circular shape on the pan. Don’t overcrowd the pan; this ensures even cooking and maximum crispiness. Cook until golden brown and crispy on both sides. Because the potatoes release their own starch, they will naturally bind together without the need for extra flour or batter, holding their shape beautifully.
Step 5
And there you have it! Your incredibly crispy ‘Gamja-chaejeon’ is ready. It’s reminiscent of crispy fried potato strips, with a delightful crunchy exterior and a tender, moist interior. Best enjoyed fresh and hot off the pan!
