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A close-up shot showcases golden-brown Gamjajeon Pancakes, highlighting their crispy edges and inviting texture.

Gamjajeon Pancakes Ultimate Recipe

These Korean potato pancakes, known as Gamjajeon, are crispy on the outside and soft on the inside. This simple recipe guides you to create a delicious and impressive dish, perfect as an appetizer, snack, or side.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large russet potatoes, peeled
  • 1/4 cup all-purpose flour
  • 1/4 cup potato starch or cornstarch
  • 1 large egg optional
  • 1/4 cup finely chopped onion yellow or white
  • 1 green onion, thinly sliced
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced optional
  • 2-3 tablespoons vegetable oil for frying
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon gochugaru Korean chili flakes, optional
  • A pinch of sesame seeds

Equipment

  • Box grater
  • Large bowl
  • Clean kitchen towel or cheesecloth
  • Spatula
  • Large skillet or frying pan
  • Spoon
  • Wire rack
  • Paper towels
  • Small bowl
  • Whisk

Method
 

  1. Grate the peeled potatoes using a box grater into a large bowl.
  2. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. In the bowl with the squeezed-out potatoes, add the flour, potato starch (or cornstarch), egg (if using), onion, green onion, salt, pepper, and garlic (if using).
  4. Use your hands or a spatula to thoroughly combine all the ingredients. If it seems too dry, add a tiny splash of cold water (like a teaspoon at a time).
  5. Heat a large skillet or frying pan over medium heat. Add 1-2 tablespoons of vegetable oil.
  6. Scoop about 1/4 cup of the potato mixture into the hot pan. Flatten it slightly with the back of a spoon to form a round pancake, about 4-5 inches in diameter. Cook in batches.
  7. Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning. Add more oil to the pan between batches if needed.
  8. As the pancakes are cooked, place them on a wire rack lined with paper towels to drain excess oil.
  9. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochugaru (if using), and sesame seeds.
  10. Taste the dipping sauce and adjust the ingredients to your liking. Add more soy sauce for saltiness, rice vinegar for tanginess, or gochugaru for spiciness.
  11. Serve the Gamjajeon Pancakes immediately while they're hot and crispy with the dipping sauce.

Notes

For extra crispy pancakes, ensure you squeeze out as much liquid as possible from the grated potatoes. If the pancakes are falling apart, add more starch or an egg. Serve immediately for the best texture. Store leftover pancakes in the refrigerator for up to 2 days and reheat in a skillet or oven to restore crispiness. Experiment with adding shredded carrots, zucchini, or kimchi for variations.