Korean Crispy Potato Pancake (Gamja-chaejeon)

Ingredients

• 2 potatoes (medium-sized, or 1 large potato; peeled and thinly sliced)
• 1 tsp salt (for drawing out moisture)
• 20 g spring onion (chopped)
• 0.5 cup all-purpose flour
• 0.5 cup water
• black pepper (to taste)
• 3 tbsp vegetable oil (for frying)
• 2 tbsp soy sauce (for sauce)
• 0.5 tbsp vinegar (for sauce)
• 0.5 tbsp sugar (for sauce)

Steps

1. 1

   Peel the potatoes and slice them into very thin matchsticks (julienne).

2. 2

   Rinse the sliced potatoes twice in cold water to remove excess starch, then drain.

3. 3

   Place the potato slices in a bowl, add 1 teaspoon of salt, and let them sit for 15 minutes to draw out moisture.

4. 4

   While the potatoes rest, prepare the dipping sauce by mixing 2 tablespoons of soy sauce, 1/2 tablespoon of vinegar, and 1/2 tablespoon of sugar in a small bowl.

5. 5

   After 15 minutes, squeeze the excess water out of the potatoes thoroughly.

6. 6

   Add 1/2 cup of all-purpose flour, 1/2 cup of water, 20g of chopped spring onions, and pepper to taste to the potatoes. Mix until well combined.

7. 7

   Heat 3 tablespoons of oil in a pan over medium-high heat.

8. 8

   Spread the potato mixture evenly into the hot pan.

9. 9

   Fry until the bottom is golden brown and crispy, then flip and fry the other side until crispy.

10. 10

    Serve hot with the prepared dipping sauce.

Notes

Rinsing the potatoes twice is a key step to ensure they become crispy rather than gummy. Make sure to squeeze as much water as possible out of the potatoes after salting.

Nutrition per serving

• Korean
• appetizer
• side dish
• vegetarian
• pan-fried
• savory
• potato