Description
Gamjajeon is a delicious Korean potato cheese pancake that combines grated potatoes, melty cheese, and green onions into crispy, golden pancakes. Perfect as a snack or appetizer, these savory pancakes are pan-fried to achieve a crunchy exterior while maintaining a soft, flavorful interior. This easy-to-make recipe yields 4 servings of small pancakes, ideal for sharing.
Ingredients
Scale
Potatoes and Batter
- 2 medium potatoes, peeled
- 1/4 teaspoon salt
- 1 green onion, finely chopped
- 1/4 cup shredded mozzarella cheese (or any melty cheese of your choice)
For Frying
- Neutral oil for frying (such as canola or sunflower oil)
Instructions
- Grate the potatoes: Start by peeling the potatoes and grating them finely using a box grater. Place the grated potatoes in a clean dish towel or cheesecloth and squeeze out as much liquid as possible into a bowl. Let the liquid sit undisturbed for 5 minutes so the starch settles at the bottom—do not discard the starch.
- Prepare the batter: After 5 minutes, carefully pour off the water from the bowl leaving the white potato starch settled at the bottom. Add the grated potatoes back to the bowl with the starch. Stir in the salt, finely chopped green onion, and shredded mozzarella cheese. Mix well to combine; the starch acts as a binder for the pancakes.
- Heat the pan: Place a non-stick skillet or cast-iron pan over medium heat and add a thin layer of neutral oil. Heat the oil until it shimmers, indicating it is ready for frying.
- Shape and fry: Scoop spoonfuls of the potato mixture into the hot pan, flattening them gently with a spatula to form small, round pancakes. Cook each pancake for 3 to 4 minutes on each side until they turn golden brown and crispy. Avoid overcrowding by cooking in batches if necessary.
- Drain and serve: Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve the gamjajeon hot with an optional dipping sauce such as soy sauce mixed with a splash of sesame oil for added flavor.
Notes
- Be sure to squeeze out as much liquid as possible from the grated potatoes for crispier pancakes.
- Do not discard the potato starch; it is essential for binding the batter.
- Use a non-stick or cast-iron skillet to prevent sticking and promote even frying.
- Adjust the amount of cheese to your liking; mozzarella is recommended for its meltiness.
- Serve immediately for best texture; leftovers can be reheated in a pan or air fryer.
