Crispy Potato Korean Pancake (Gamjajeon) with Chili Flakes
Equipment
- 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.
Ingredients
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
Instructions
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.