Seungwoo Dad's Gamja-jeon

Name: Seungwoo Dad's Gamja-jeon
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 3 potatoes; plenty of cooking oil; a little red chili pepper or green chili pepper

A traditional potato pancake made by grating raw potatoes on a grater and using only the settled natural starch, without a blender.

25 min Difficulty Normal drinking snack

Main ingredients

potatoes cooking oil chili peppers

Ingredients needed 1 servings

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potatoes cooking oil chili peppers

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3 potatoes

plenty of cooking oil

a little red chili pepper or green chili pepper

Recipe

Finely grate 3 raw potatoes on a grater.
Place the grated potatoes in a sieve and let the water drain naturally for about 10 minutes.
Let the drained water sit for a moment; the white potato starch will settle at the bottom. Carefully pour off the clear water on top.
Combine the settled natural potato starch and the potato solids from the sieve, and mix evenly to form a batter.
Heat a pan with a generous amount of cooking oil until hot.
Spread the batter as thinly and evenly as possible in the pan and cook.
When the surface becomes translucent and shows signs of cooking, flip it. Cook until both sides are golden and crispy, then finish.

Grate the potatoes on a grater, strain through a sieve, and drain the water.
Mix the settled starch and potato solids to make a batter.
Spread the batter thinly in a pan with plenty of oil and cook until crispy on both sides.

Cooking tips

Even if the strained potatoes turn slightly brown from oxidation, they will become beautifully colored when cooked, so don't worry.
When making the pancake, use plenty of oil so the edges become crispy like fried food for the best taste.
If the pancake folds slightly when flipping, just spread it out again; the folded part will become extra crispy.

Recommended for

Those who want to taste a real potato pancake that is chewy and crispy without flour.
Those looking for the best late-night snack to enjoy with makgeolli.

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