Gamjajeon Pancakes
Crispy and savory Korean potato pancakes that are perfect for brunch or as a side dish, featuring earthy flavors and a delightful texture.
Ingredients
Main Ingredients
- 4 medium starchy potatoes, peeled Russets work best for their high starch content.
- 2 green onions, finely chopped Adds freshness and mild onion flavor.
- 1 tsp salt Essential for flavor enhancement.
- 2 tbsp flour (optional) Use for added structure if desired.
- Oil for frying Generous amount needed for crispiness.
Instructions
Preparation
- Start by washing and peeling the potatoes.
- Using a grater or food processor, grate the potatoes into a fine texture.
- Let the grated potatoes sit for about 10 minutes.
- Drain excess moisture by squeezing grated potatoes in a clean kitchen towel.
- In a large bowl, combine the drained, grated potatoes with finely chopped green onions and salt. Add flour if desired and mix thoroughly.
Cooking
- Heat a non-stick skillet over medium-high heat and add a generous amount of oil.
- Scoop about a quarter cup of the potato mixture onto the pan, flattening it to form a patty.
- Fry for 3-5 minutes on each side until golden brown and crispy.
Serving
- Transfer the pancakes to a paper towel to drain excess oil.
- Serve hot with a side of soy sauce for dipping and garnish with additional green onions if desired.
Notes
For the best results, use starchy potatoes and avoid overmixing the ingredients. Ensure the oil is sufficient for a crispy texture.