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How to Make Easy Potato Pancakes (Korean Gamja Jeon) | Chowhound at Home — Cook #WithMe

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Executive Editor Hana Asbrink shows you how to make easy potato pancakes in the form of Korean gamja jeon (see recipe below). They are extremely pantry- and quarantine-friendly, as it only requires potatoes and onion, and requires zero flour. It comes together super fast with the help of a blender, but you can certainly stick to a box grater too. Feel free to gussy up the batter with scallions or chopped chili. The dipping sauce is great too (recipe for that also below). Thanks for watching and let us know what else you'd like to learn!

More: https://www.chowhound.com/food-news/263940/easy-potato-pancakes-korean-gamja-jeon-recipe-quarantine-cooking/

Korean Potato Pancake (Gamja Jeon)

Serves 1 to 2

2 to 3 starchy potatoes, like Russet or Yukon Gold, peeled and roughly cut in quarters
1/2 medium yellow onion, cut in quarters
Approximately 1/2 cup water, enough to cover the blades
Salt, to taste
Neutral cooking oil

Add the potato and onion pieces, along with water, to a high-powered blender. Pulse until blended, about 12 to 15 times.

Strain the mixture in a sieve placed over a bowl for about 10 to 15 minutes. Season with a couple of pinches of salt; this will help both season and draw out excess moisture. Give the mixture a good press into sieve before pouring off the liquid carefully, leaving behind the white potato starch that remains at the bottom of the bowl. Add in the potato onion mixture to the potato starch, season with salt, and mix well.

Heat a nonstick pan over medium-high heat. Once it's hot enough, lower the heat to medium and add enough neutral oil to cover the bottom of the pan. Carefully scoop out mixture to your desired size. This makes about 2 medium-sized pancakes or 4 to 6 smaller ones.

Once the underside turns golden brown, flip and continue frying. Add more oil if needed.

Drain potato pancakes on a cooling rack over a tray (optional step). Season with a bit more salt while they're hot. When ready to eat, transfer to a plate and serve with dipping sauce, optional.

Dipping sauce, optional
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice, apple cider, or plain vinegar
1 teaspoon roasted sesame oil
1 scallion, finely chopped
Roasted sesame seeds

In a small bowl, combine all ingredients. Adjust to your taste. Use as a dipping sauce for pan-fried potato pancakes, dumplings, and more.

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