Crispy Shredded Potato Pancakes with Chili
Crispy Shredded Potato Pancakes with Chili
Master the Art of Crispy Korean Potato Pancakes (Gamja-chaejeon)
Craving a delicious way to enjoy potatoes without the hassle of grating? Our ‘Gamja-chaejeon’ (shredded potato pancake) is the perfect solution! This recipe uses thinly sliced potatoes for an incredibly crispy texture, elevated by the fresh kick of chili peppers. It’s a delightful dish that’s both satisfying and easy to make, perfect as a side dish or a savory snack. Enjoy the delightful contrast of crispy exterior and tender interior!
Main Ingredients- 3 medium potatoes
- 4 Cheongyang peppers or green chili peppers
- 1 red chili pepper (for color)
Cooking Instructions
Step 1
First, peel the potatoes and rinse them under cold water. Pat them dry thoroughly. Using a mandoline slicer or a sharp knife, julienne the potatoes into very thin strips. Thin strips are key for achieving a crispy texture.
Step 2
Remove the stems from the chili peppers. For the Cheongyang or green chilies, deseed them if you prefer less heat, and mince them finely. For the red chili, remove the seeds and mince finely or slice thinly for a decorative touch. Feel free to adjust the amount of chili peppers based on your spice preference.
Step 3
Place the julienned potatoes in a bowl and sprinkle with 1 teaspoon of salt. Gently toss to combine. Let the mixture sit for 15 minutes. This step draws out excess moisture from the potatoes, which is crucial for a crispy pancake.
Step 4
After 15 minutes, you’ll see water has accumulated in the bowl. Squeeze out as much liquid as possible from the potato shreds using your hands. A good squeeze will ensure maximum crispiness. If it’s difficult to squeeze by hand, you can use a clean kitchen towel or cheesecloth.
Step 5
Add the minced chili peppers (both green and red) to the squeezed potato shreds. This will add a vibrant color and a pleasant spicy aroma to the pancakes.
Step 6
Sprinkle 3 tablespoons of potato starch (or tempura powder) over the mixture. Toss everything together until the potatoes and chilies are evenly coated. The starch helps bind the ingredients and contributes to the crispiness.
Step 7
Season with a pinch of freshly ground black pepper. A few twists of the pepper mill will add a subtle warmth and depth of flavor. You can adjust or omit the pepper according to your taste.
Step 8
Mix all the ingredients thoroughly using chopsticks or a spatula until well combined. Ensure the potato shreds, chilies, and starch are evenly distributed.
Step 9
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Drop spoonfuls of the mixture onto the hot pan, spreading them into thin, round, or oval shapes. Fry for about 5-7 minutes, flipping occasionally, until golden brown and crispy on both sides. Serve hot and enjoy this simple yet delicious treat!
