Korean potato pancakes, or *gamja jeon*, are crispy, savory delights loved for their golden edges and tender center. Made with minimal ingredients, they’re easy to prepare and perfect as a side dish, snack, or appetizer. Here’s a basic recipe to get you started.
Ingredients:
- 2 large potatoes, peeled and grated (soak in water for 10 minutes, then drain and squeeze dry)
- 1 small onion, finely chopped
- 2 green onions, sliced
- 1 egg, lightly beaten
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Oil for frying
Instructions:
1. Mix the batter: In a bowl, combine grated potatoes, onion, green onions, egg, flour, salt, and pepper. Mix well until evenly blended.
2. Heat the pan: Add 2 tbsp oil to a non-stick pan over medium heat.
3. Fry the pancakes: Drop spoonfuls of the batter into the pan, flattening them into ½-inch thick circles. Cook for 3–4 minutes per side until golden brown and crispy.
4. Drain and serve: Transfer to a paper towel-lined plate to remove excess oil. Serve hot with soy-vinegar sauce or gochujang (Korean chili paste).
Variations: Add carrots, kimchi, or cheese for extra flavor. For a gluten-free version, substitute rice flour. These pancakes are best enjoyed fresh but can be reheated in an oven to retain crispiness. Enjoy this comforting taste of Korea!
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