Description
Enjoy these crispy and cheesy Korean Potato Pancakes, also known as Gamjajeon. A simple yet delicious recipe perfect for a snack, appetizer, or light meal.
Ingredients
Scale
- 2 large Yukon Gold potatoes (about 1 pound), peeled
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup finely chopped yellow onion
- 2–3 scallions, thinly sliced (white and green parts separated)
- 1/2 cup shredded cheese (mozzarella, cheddar, or a blend works well)
- Vegetable oil, for pan-frying
- Optional: 1/2 cup chopped kimchi, drained (for a kimchi gamjajeon variation)
Instructions
- 1. Prepare the potatoes: Grate the peeled potatoes using the large holes of a box grater or a food processor.
- 2. Drain excess liquid: Place grated potatoes in a sieve over a bowl, press to squeeze out liquid. Reserve starch from liquid.
- 3. Make the batter: Combine drained potatoes, flour, cornstarch, salt, pepper, and reserved potato starch in a bowl.
- 4. Add aromatics and cheese: Stir in chopped onion, white parts of scallions, and shredded cheese. Add drained kimchi if using.
- 5. Adjust consistency: If too thick, add a tablespoon of water or milk at a time until batter is workable.
- 6. Heat the pan: Heat 2-3 tablespoons of vegetable oil in a large non-stick or cast-iron skillet over medium-high heat.
- 7. Cook the pancakes: Spoon 1/4 to 1/3 cup of batter into hot oil for each pancake, flattening into a round shape.
- 8. Fry until golden: Cook 4-5 minutes per side until golden brown and crispy.
- 9. Drain and serve: Transfer cooked pancakes to a plate lined with paper towels.
- 10. Garnish and enjoy: Garnish with sliced green scallions and serve immediately.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a dry skillet over medium heat until crisp again, or in a toaster oven/conventional oven. Avoid microwaving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: Approx. 150-200 (varies with cheese and oil)
- Sugar: Approx. 1-2g
- Sodium: Approx. 200-300mg
- Fat: Approx. 8-12g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 1-2g
- Protein: Approx. 3-5g