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- 3 medium-sized potatoes - 1 small onion - 1 carrot - 2 green onions - 2 tablespoons all-purpose flour - 1 tablespoon cornstarch - 1 teaspoon sea salt - 1/2 teaspoon black pepper - 3-4 tablespoons vegetable oil - Dipping sauce ingredients: 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon sesame seeds The key to amazing gamjajeon lies in the ingredients. Start with three medium-sized potatoes. I prefer using starchy potatoes for the best texture. Grate them to release moisture and flavor. You will also need one small onion. This adds sweetness and depth to the pancake. Next, grab one carrot. Grate it for a pop of color and slight sweetness. You will also use two green onions. They add a fresh taste. To bind everything, you need two tablespoons of all-purpose flour and one tablespoon of cornstarch. The flour helps hold the pancakes together. The cornstarch makes them crispy. For seasoning, use one teaspoon of sea salt and half a teaspoon of black pepper. These simple spices boost the flavors. Finally, you will need three to four tablespoons of vegetable oil for frying. This oil brings everything together, giving the pancakes a golden finish. For the dipping sauce, mix two tablespoons of soy sauce, one teaspoon of sesame oil, and one teaspoon of sesame seeds. This sauce adds a salty and nutty kick. With these ingredients, you are ready to make delicious Korean gamjajeon. {{ingredient_image_1}} Start by grating the potatoes, onion, and carrot. Use a box grater or a food processor for speed. After grating, place the mixture in a clean kitchen towel. Squeeze tightly to remove excess moisture. This step keeps the pancakes crispy. Once you have drained the mixture, put it back in the mixing bowl. Next, add the chopped green onions. Now, sprinkle in the flour, cornstarch, sea salt, and black pepper. Mix everything with a spoon until it is well combined. This mixture should be sticky enough to hold together when cooked. Now, heat a non-stick skillet over medium heat. Add 1 tablespoon of vegetable oil and let it heat up. You want the oil to coat the bottom of the skillet. Once hot, scoop some potato mixture with a spoon and flatten it into a pancake shape in the skillet. Make sure to leave space between each pancake to allow for even cooking. Fry the pancakes for about 4-5 minutes on each side. You want them golden brown and crispy. Keep an eye on the heat. If the pancakes start to brown too fast, lower the heat slightly. When they are done, transfer them to a paper towel-lined plate. This will help remove any extra oil. To serve, drain any excess oil from the pancakes. Place them on a beautiful platter. You can garnish with extra chopped green onion for color. For the dipping sauce, combine soy sauce, sesame oil, and sesame seeds in a small bowl. Serve the sauce on the side for easy dipping. Enjoy your crispy gamjajeon warm! To get the best texture in your gamjajeon, moisture removal is key. When you grate the potatoes, they release water. If you skip this step, your pancakes can turn soggy. Use a clean kitchen towel to squeeze out as much moisture as you can. This helps keep your pancakes crispy. Next, the cooking temperature matters. Heat your skillet to a medium level. If it's too hot, the outside burns, but the inside stays raw. If it’s too low, the pancakes will soak up oil and become greasy. A balanced temperature lets you achieve a perfect golden brown color. Adding spices can boost flavor. Consider mixing in garlic powder or a pinch of chili flakes. These simple additions can make your gamjajeon pop with taste. For garnishing, try fresh herbs like cilantro or parsley. They add freshness to the dish. You can also sprinkle some sesame seeds on top for a nice crunch. Serve the pancakes with your dipping sauce for extra flavor. Pro Tips Drain Excess Moisture: Squeeze out as much moisture as possible from the grated potatoes, onion, and carrot to ensure your pancakes are extra crispy and don’t turn soggy. Uniform Pancakes: Use a measuring cup or cookie scoop to portion out the batter for even-sized pancakes, which will help them cook uniformly and look more appealing. Adjust Heat as Needed: Keep an eye on the heat while frying. If the pancakes are browning too quickly, lower the heat to allow them to cook through without burning. Experiment with Dipping Sauce: Feel free to customize the dipping sauce by adding ingredients like minced garlic or a splash of rice vinegar for an extra kick of flavor. {{image_2}} You can change up your gamjajeon by using different types of potatoes. Sweet potatoes add a nice twist. They bring a sweet flavor and a vibrant color. You can also mix regular and sweet potatoes for a fun blend. Adding vegetables or proteins can enhance taste and nutrition. Try mixing in grated zucchini or bell peppers for extra crunch. If you want more protein, add cooked minced meat or tofu. This makes your pancakes heartier and more filling. For dipping sauces, you can vary the soy sauce recipe. Add minced garlic or ginger for a punch of flavor. You can also mix in a splash of rice vinegar for tanginess. If you like spice, try adding chili flakes or sriracha to your sauce. It gives your pancakes a nice kick. You can also serve them with a creamy yogurt dip or a sweet chili sauce. The options are endless, so feel free to get creative! To keep your gamjajeon fresh, store any leftovers in the fridge. Place the pancakes in an airtight container. This helps them stay moist and prevents them from getting soggy. If you don't have an airtight container, use a plate and cover it tightly with plastic wrap. To reheat gamjajeon and keep them crispy, use a skillet. Heat the skillet over medium heat and add a small amount of oil. Place the pancakes in the skillet and cook for about 2-3 minutes on each side. This method helps restore their crispiness. You can also use an oven. Preheat it to 350°F (175°C) and bake the pancakes for about 10 minutes. This method warms them evenly while keeping their texture. How do I make Gamjajeon crispy? To make Gamjajeon crispy, remove as much moisture as you can from the potatoes. After grating, squeeze out the extra liquid using a clean kitchen towel. This step helps the pancakes fry better. Also, use enough oil in the skillet and fry them at medium heat. Flip them only when they are golden brown. Can I use frozen potatoes? Using frozen potatoes is not ideal. Frozen potatoes contain too much moisture. This moisture can make your pancakes soggy. If you only have frozen potatoes, thaw them and squeeze out the water before using. What is the history of Gamjajeon? Gamjajeon dates back to Korea's past. It is a comfort food made with simple ingredients. People often enjoy it during family gatherings or special occasions. This dish showcases the love for potatoes in Korean cuisine. Are there gluten-free options? Yes, you can make Gamjajeon gluten-free. Instead of all-purpose flour, use rice flour or a gluten-free blend. These options will give you a nice texture without gluten. Can I freeze Gamjajeon? Yes, you can freeze Gamjajeon. After cooking, let them cool completely. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. When you want to eat them, reheat in a skillet for the best texture. This post covered making delicious Gamjajeon, a Korean potato pancake. You learned the key ingredients, step-by-step instructions, and essential tips for perfect texture. We explored variations, from different potatoes to exciting dipping sauces. Lastly, we discussed how to store and reheat your leftovers. Make this dish at home to impress family and friends. Enjoy the crispy texture and rich flavors anytime you crave something unique and satisfying.

Crispy Korean Gamjajeon

Delicious potato pancakes with a crispy texture, perfect for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Korean
Servings 4
Calories 150 kcal

Ingredients
  

  • 3 medium-sized potatoes, peeled and grated
  • 1 small onion, grated
  • 1 medium carrot, grated
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 3 tablespoons vegetable oil (for frying)
  • 2 tablespoons soy sauce (for dipping sauce)
  • 1 teaspoon sesame oil (for dipping sauce)
  • 1 teaspoon sesame seeds (for dipping sauce)

Instructions
 

  • In a large mixing bowl, combine the grated potatoes, onion, and carrot. Squeeze out excess moisture using a clean kitchen towel and transfer the mixture back to the bowl.
  • Add the finely chopped green onions into the mixture, then sprinkle in the flour, cornstarch, sea salt, and black pepper. Mix everything together until well combined.
  • Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil to coat the surface.
  • Using a spoon, scoop a portion of the potato mixture and flatten it into a pancake shape in the skillet. Repeat with additional portions, leaving space between each pancake.
  • Fry the pancakes for about 4-5 minutes on each side or until golden brown and crispy. Adjust the heat if necessary to prevent burning.
  • Once cooked, transfer the pancakes to a paper towel-lined plate to absorb excess oil before serving.
  • For the dipping sauce, simply combine the soy sauce, sesame oil, and sesame seeds in a small bowl.

Notes

Serve warm with dipping sauce for the best flavor.
Keyword Korean cuisine, potato pancakes, snack