Easy Crispy Potato Pancakes (Gamjajeon) with a Blender
Easy Crispy Potato Pancakes (Gamjajeon) with a Blender
Surprisingly Delicious and Easy Gamjajeon Recipe Using a Blender
We’ve made delicious potato pancakes easily using a blender instead of a grater. While the texture might differ slightly from those made with a grater, they are incredibly tasty. Enjoy a delightful meal or snack with simple ingredients!
For the Potato Pancakes- 6 medium potatoes
- 2 pinches of salt
- 1 cup water
- Plenty of cooking oil
For the Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp vinegar
- A little finely chopped green onion
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp vinegar
- A little finely chopped green onion
Cooking Instructions
Step 1
Start by thoroughly washing 6 medium potatoes to remove any dirt. Then, use a peeler to carefully remove all the skins.
Step 2
Cut the peeled potatoes into roughly four pieces each. This makes them easier to blend in the mixer.
Step 3
Place the cut potatoes into your blender, add 1 cup of water, and blend until smooth. The water helps the potatoes blend easily. You may need to stop and scrape down the sides to ensure even blending.
Step 4
Pour the blended potato mixture into a sieve lined with cheesecloth or a clean kitchen towel set over a bowl. Let it drain. Crucially, don’t discard the liquid! Let this liquid sit undisturbed for about 10 minutes. You’ll notice a white starch settling at the bottom.
Step 5
Carefully pour off the clear liquid from the top, leaving the settled starch behind in the bowl. Add the drained potato pulp to this starch. Sprinkle in 2 pinches of salt and mix everything together to form your pancake batter. Adjust salt to your preference.
Step 6
Heat a frying pan over medium heat. Add a generous amount of cooking oil – this is key for achieving a crispy texture. Spoon small, round portions of the potato batter onto the hot oil.
Step 7
Making smaller pancakes helps create more crispy edges and makes them easier to flip, especially for beginners. When the edges of the pancakes turn golden brown and look slightly crispy, it’s time to flip them. You can gently lift an edge with a spatula to check.
Step 8
Fry on both sides until golden brown and crispy. To ensure maximum crispiness, allow the cooked pancakes to cool slightly after frying. Placing them with space between them so air can circulate will help them stay crisp.
Step 9
Congratulations! You’ve easily made wonderfully chewy and crispy potato pancakes.
Step 10
Let’s prepare the simple dipping sauce. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp mirin, and 1 Tbsp vinegar. Stir well. Add a small amount of finely chopped green onion for extra flavor and color.
Step 11
Dip a piece of the warm, crispy potato pancake into the tangy soy sauce mixture. The savory potato combined with the zesty sauce is incredibly satisfying and will make you forget the heat of the day!
