Halmiyo’s Gamja Jeon (Korean Potato Pancakes)
Goguma Club cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A traditional Korean potato pancake that is crispy on the outside and chewy on the inside. This recipe uses the natural starch from the potatoes to create a perfect texture without adding flour.
- Time
- 45 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 750 g
- 15 g
- 5 g
- 6 g
- 2 g
- 30 g
Optional Soy Dipping Sauce
- 45 g
- 15 g
- 10 g
- 3 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 850 g before cooking, which is about 425 g per serving.
Steps
Place the peeled and chunked potatoes into a blender with 1–2 tablespoons of water. Blend until the mixture is completely smooth.
Strain the blended potato mixture through a fine sieve into a bowl to remove the liquid. Press down to extract as much moisture as possible, keeping the potato pulp in the sieve.
Let the strained liquid sit undisturbed for 10 minutes. The potato starch will settle at the bottom of the bowl.
Carefully pour off the top layer of water from the bowl, being sure to keep the white potato starch that has collected at the bottom.
Return the potato pulp from the sieve into the bowl with the starch. Add the finely diced Cheongyang chili pepper, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix thoroughly to form a batter.
Heat cooking oil in a pan over medium heat. Spread the potato mixture into the pan to form a round pancake.
Fry the pancake until the bottom is golden and crispy, then flip and fry the other side until golden and crispy.
Prepare the optional dipping sauce by mixing 2.5 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of diced onion, 1/2 sliced chili pepper, and 1 teaspoon of gochugaru in a small bowl.
Notes
This recipe is a great way to use up potatoes that have started to sprout. The key to the texture is letting the starch settle and incorporating it back into the pulp, which provides a chewy interior without needing flour.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 418
- Protein
- 9 g
- Carbs
- 65 g
- Fat
- 14 g
- Fiber
- 8 g
Where the calories come from
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