If you’ve ever craved something crispy on the outside, tender on the inside, and brimming with that cozy, starchy satisfaction, let me introduce you to one of the simplest yet most irresistible korean food recipes: potato korean pancake, known in Korean as gamjajeon. We’re taking it up a notch today with a sprinkle of chili flakes, adding just the right amount of heat to this comforting dish. Gamjajeon is one of those perfect korean breakfast ideas that works equally well as a snack, a side, or even a light meal. Whether you're a die-hard fan of korean vegetable pancakes or trying your hand at easy korean recipes for the first time, this one's for you.
Crispy Potato Korean Pancake (Gamjajeon) with Chili Flakes
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Korean
Servings 4 pancakes (serves 2 as a main or 4 as a side)
Box grater or food processor You’ll need this to grate the potatoes. A food processor makes quick work of it, but a good old-fashioned box grater does the job just fine.
Cheesecloth or clean kitchen towel For squeezing the water out of the potatoes. Don’t skip this step—it’s key to getting that crispy texture.
Mixing bowl To combine your ingredients and hold the squeezed potato pulp.
Nonstick skillet or cast iron pan A well-heated nonstick skillet gives the pancakes their signature golden-brown crust. Cast iron is even better if you’re going for that deep, restaurant-style crisp.
Spatula A wide spatula helps with flipping the pancakes without breaking them.
For the Pancakes
- 3 large russet potatoes about 750g, peeled
- 1 tablespoon potato starch or cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Korean chili flakes gochugaru, or more if you like it spicy
- 2 scallions finely chopped (green and white parts)
- 1 tablespoon finely chopped garlic chives optional
- 1 tablespoon neutral oil like canola or grapeseed, for frying
Optional Add-ins
- 1/4 cup finely diced onion or shallot
- 1/4 cup julienned carrots or zucchini for a more colorful take on vegetable pancakes korean style
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- Pinch of chili flakes
- 1 teaspoon finely chopped scallion or garlic
Grate and Prep the Potatoes
Start by peeling your russet potatoes and grating them on the fine side of your box grater or in a food processor. Place the grated potato into a cheesecloth or clean kitchen towel and squeeze out as much liquid as you can into a bowl. Here’s a neat trick: let that squeezed liquid sit for 5 minutes, and you’ll see starch settle at the bottom. Carefully pour off the water and keep the starch—it adds structure to your pancakes.
Mix the Batter
Return the dry potato pulp to a mixing bowl. Add the reserved starch (or use an extra tablespoon of potato starch if you skipped that step), chili flakes, salt, pepper, scallions, and any optional veggies you're using. Stir to combine well. The mixture should be cohesive but not watery.
Fry the Pancakes
Heat about a tablespoon of oil in a nonstick skillet over medium-high heat. Scoop about 1/4 of the mixture into the pan and flatten it with a spatula to form a pancake about 1/2 inch thick. Cook for 4–5 minutes on each side, until deeply golden and crispy. Repeat with the remaining mixture, adding more oil as needed between batches.
Make the Dipping Sauce
While the pancakes are cooking, whisk together soy sauce, rice vinegar, sesame oil, sugar, chili flakes, and chopped scallions in a small bowl.
Serve Immediately
Serve the pancakes hot from the skillet with dipping sauce on the side. They’re best enjoyed fresh and crisp, though you can reheat them in a toaster oven or skillet for later snacking.
Pairings
Gamjajeon is delightfully versatile and pairs beautifully with a range of dishes. If you're putting together a korean breakfast aesthetic spread, serve these pancakes alongside some kimchi, a small bowl of rice porridge (juk), or a fried egg with sesame oil drizzle. For a fuller meal, serve them with:
- Kimchi – Especially if you love the tangy punch of fermented cabbage; or go for a kimchi pancake recipe for a flavor boost.
- Miso soup or seaweed soup – Though more Japanese or Korean in origin, these add a warm, soothing touch.
- Makgeolli – A traditional Korean rice wine that's milky and slightly sweet. A classic pairing with korean pancakes like pajeon or korean seafood pancake.
- Stir-fried veggies – Think garlic spinach, soy bean sprouts, or spicy cucumber salad.
And if you’re making this for a brunch, don’t overlook how beautifully it sits next to avocado toast, poached eggs, or even smoked salmon for a cross-cultural twist.
FAQs
1. Can I use other types of potatoes?
Russet potatoes are ideal because they’re high in starch and low in moisture, which gives you that golden crispiness. However, Yukon Golds work in a pinch—just be sure to squeeze them extra well.
2. Do I need to peel the potatoes?
Yes. For the smoothest texture, peeling is recommended. However, if you like a rustic feel and are using organic potatoes, keeping the peel can add a bit of earthy flavor.
3. Can I make this with sweet potatoes?
Absolutely! Sweet potatoes offer a different flavor and a touch of natural sweetness. Just note that they may not crisp up quite as well due to higher moisture content, so consider mixing in a tablespoon of extra starch.
4. Is this the same as a Korean scallion pancake or pajeon recipe?
Not exactly. Pajeon usually has a batter base with flour and egg and highlights scallions (sometimes with seafood). Gamjajeon is a simpler, flourless pancake made primarily from grated potato. But they’re all part of the same delicious family of korean pancake recipe variations.
5. Can I freeze or store leftovers?
Yes. Store cooled pancakes in an airtight container for up to 3 days. Reheat in a dry skillet or toaster oven to bring back the crisp. Freezing is also possible—stack them with parchment paper between each one, then toast straight from frozen.
