Korean Potato Pancakes (Gamja Jeon: 감자전)

Method11 steps · about 25 min

1. 1

   Step 1: Blend the peeled potatoes (260 g) in a mixer or food processor until pureed.

   Uses 260 g peeled potatoes (2 medium)

2. 2

   Step 2: Put the potato puree in a fine strainer over a bowl and leave for about 5 minutes. Keep both the drained puree and the liquid in the bowl below; let the starch settle in that liquid.

   Drain puree and let starch settle · 5 minUses Pureed peeled potatoes

3. 3

   Step 3: If using the optional onion (60 g), blend the peeled half-onion until pureed.

   Uses 60 g peeled onion (1/2 medium), optional

4. 4

   Step 4: Mix the drained potato puree with the optional pureed onion. Season with a few sprinkles of fine sea salt.

   Uses Drained potato puree · Pureed onion (if used) · Fine sea salt, a few sprinkles

5. 5

   Step 5: Carefully pour off the liquid from the bowl under the strainer, leaving the settled potato starch at the bottom. Stir that recovered starch into the prepared potato mixture.

   Uses Settled potato starch from the collected liquid · Seasoned potato mixture

6. 6

   Step 6: Heat a frying pan over high heat and add enough cooking oil to coat the cooking surface.

   Uses Cooking oil, as needed for frying

7. 7

   Step 7: Spoon the prepared potato mixture into the hot oiled pan to make small to medium pancakes, working in batches as needed. Reduce the heat to medium-high; the full mixture makes about six pancakes.

   Uses Potato pancake mixture with recovered starch · Heated frying oil

8. 8

   Step 8: If using the chili garnish, press its thin slices onto the pancakes when the first sides are mostly set but have not yet finished cooking. Divide the one chili among the pancakes.

   Uses Partly cooked potato pancakes · 1 green chili, seeded and thinly sliced (optional)

9. 9

   Step 9: When the first sides are cooked and golden, turn the pancakes over. Lightly press with a spatula to flatten them.

   Uses Potato pancakes with optional chili garnish

10. 10

    Step 10: Cook until the second sides are golden and the pancakes are cooked through. Turn them once more to check, and cook either side a little longer for extra crispness if desired, without burning. Repeat with any remaining mixture.

    Uses Turned potato pancakes

11. 11

    Step 11: Serve the cooked potato pancakes warm with the prepared Korean sweet-tangy soy dipping sauce.

    Uses Golden fully cooked potato pancakes · Prepared Korean sweet-tangy soy dipping sauce, to serve