Gamjajeon II. I made this recipe a year ago. But when I came home to my parent’s house, my mom’s fluffy version tasted (waaay) better. So I wanted to quickly share her version with our neighbors.
My mother’s pancakes are soft, chewy and more filling. The grated onions give a touch of sweetness. And the Jalapenos give morsels of spice. It’s a no-brainer recipe!
If you see potatoes lying around in your pantry – give it a go. I also include a dipping sauce in the written recipe below. Give your mini potato pancakes a dip in the pool and enjoy 😉
(Alright, I’m on my way to Vegas for a friend’s wedding – so I’ll end it short today!)
Daniel out! 🕺 Wish me luck on the slots 🙃
Korean Potato Pancakes - Gamjajeon II
- Potatoes - 4 medium-sized size of your palm
- Onion - 1 large-sized
- Jalapeno - 1/2 a whole
- Flour - 1/2 cup
- Salt - 1/2 Tablespoon
- Egg - 1
- Soy sauce - 1 Tablespoon
- Vinegar - a splash
- Lemon - a few drops
- Peel the potatoes and the onion. Dice both vegetables into smaller chunks. Cut the Jalapeno into smaller pieces as well.
- Place the potato and onion chunks into a blender. (Note: Do not put the Jalapenos in yet). Turn the blender on mix both until you get a smoothie-like consistency.
- Then add the Jalapenos into the blender. Give it 2-3 short blitzes. Don't over blend as we want to see some green chunks visible in the mix.
- Strain the blended mix into a strainer or kitchen towel. Then squeeze out the water. (Note: No need to squeeze it completely dry - just 4-5 good squeezes)
- Place the potato mix into a large mixing bowl. Add-in the flour, salt, and egg. Mix thoroughly.
- Put some oil in a large frying pan. Place on medium heat.
- Once the pan is hot, place in one spoonful of the potato mixture at a time.
- Wait for the pancake to turn golden brown on one-side.
- Then flip and cook until both sides are golden brown.
- Plate and enjoy!
- Optional: Make dipping sauce
- Feel free to swap out the Jalapeno with any local medium-hot pepper.
- Watch video below for more details