Appetizer
Gamjajeon (Korean Potato Pancake)
About this dish
Gamjajeon is a beloved Korean potato pancake with a golden, lacy crust and a tender, chewy center. Unlike the flour-heavy pancakes found elsewhere, this version relies on the starch naturally released from grated potatoes to bind the batter, yielding a crisp exterior that shatters at the first bite.
It's a staple of Korean home cooking, often served as a banchan or anju, and it comes together with just a handful of pantry ingredients. Minjun Choi's take keeps it simple: grate, squeeze, fry hot, and finish with a tangy soy dip.
Ingredients
UK and US measurements are both included for every recipe.
Russet or Yukon Gold potatoes
vegetable500 g
Imperial measurement: 1 lb
Yellow onion
vegetable1/2 medium
Green onion, thinly sliced
vegetable2 stalks
Potato starch or cornstarch
other1 tbsp
Neutral oil for frying
fat3 tbsp
Soy sauce
seasoning2 tbsp
Rice vinegar
liquid1 tbsp
Toasted sesame seeds
other1 tsp
Salt
seasoning1/2 tsp
Freshly ground black pepper
spice1/4 tsp
Method
Prepare the potatoes
5 minutesPeel the potatoes and grate them using the fine side of a box grater or a food processor. Transfer to a bowl.
Squeeze out excess liquid
3 minutesWrap the grated potatoes in a cheesecloth or clean kitchen towel and squeeze firmly over a bowl to remove as much liquid as possible. Reserve the starchy water; let it settle for 2 minutes, then pour off the water and keep the potato starch at the bottom of the bowl.
Mix the batter
2 minutesIn a large bowl, combine the squeezed grated potatoes, grated onion, green onion, reserved potato starch, optional potato starch or cornstarch, salt, and pepper. Mix well until evenly combined.
Heat the skillet
2 minutesSet a non-stick skillet over medium-high heat and add 2 tablespoons of neutral oil. Let the oil shimmer but not smoke.
Fry the pancakes
8–10 minutesSpoon about 1/4 cup of the potato mixture into the skillet for each pancake, spreading it into a thin, even round about 3 inches wide. Fry for 3–4 minutes per side, pressing lightly with a spatula, until the edges are deeply golden and crispy. Add more oil as needed between batches.
Make the dipping sauce
1 minuteWhile the pancakes fry, stir together soy sauce, rice vinegar, and toasted sesame seeds in a small bowl.
Serve hot
1 minuteDrain the pancakes on a wire rack or paper towel, then transfer to a plate. Serve immediately with the dipping sauce.
Equipment
- Box grater or food processor
- Large mixing bowl
- Cheesecloth or clean kitchen towel
- Non-stick skillet
- Spatula
- Small bowl for dipping sauce
- Wire rack or paper towels
Nutrition facts
Tips
- Squeeze the grated potatoes as dry as you can—excess moisture is the enemy of crispiness. Save the settled potato starch from the squeezing liquid and add it back to the batter, it's the secret to that signature chewy-crisp texture.
- Keep the oil hot but not smoking.
- If.
- If the pancakes brown too quickly, lower the heat slightly. A steady medium-high heat gives you a golden crust without burning.
- For extra crunch, add a tablespoon of kimchi juice or finely chopped kimchi to the batter. It adds a tangy kick and a bit of texture.
- These pancakes are best eaten straight from the pan, but you can keep them warm in a 200°F (95°C) oven for up to 15 minutes. Reheat leftovers in a skillet, not a microwave, to bring back the crisp.
Serving suggestions
- Serve as a banchan alongside steamed rice and a bowl of hot soup.
- Pair with a chilled makgeolli or a light lager for a classic anju experience.
- Top with a fried egg for a hearty breakfast or brunch.
- Arrange on a platter with other jeon (like kimchi-jeon and haemul-jeon) for a Korean-style appetizer spread.
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Recipe by
Minjun Choi
Specialises in Korean cuisineMinjun makes bibimbap in a hot stone bowl. The sizzle is his music.
Describe yourself in three words: Sizzling, hot, crispy rice.