These traditional Korean potato pancakes (Gamja Jeon) are a simple and comforting delight. Serve them with this savory and toasty dipping sauce for a fantastic appetizer or side dish.

Evelyn SeoYi Choi
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
15 mins
Yield:
Serves 2 (serving size: 2 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine grated potatoes and water in a medium bowl; let stand 15 minutes.

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  • Carefully drain liquid from potatoes, leaving potato starch in bottom of bowl. Add onion, flour, tempura flour, and salt; stir to combine.

  • Heat oil in a large nonstick skillet over medium-high. Add batter to hot oil in 4 separate portions; top evenly with jalapeño. Cook until edges begin to brown and small bubbles form on top of pancakes.

  • Turn pancakes, and press each down with a spatula to create thin pancakes. Cook until slightly crisp and cooked through, about 2 minutes. Serve immediately with Korean Pancake Dipping Sauce.

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