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    Written On: May 26, 2018 by Daniel Oh

    Gamjajeon II - Mom's Fluffy Potato Pancakes

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    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.

    Korean Potato Pancakes

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    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

    Korean Potato Pancakes - Gamjajeon II

    Korean-style fluffy potato pancakes. We call it gamjajeon in Korea!
    5 from 5 votes
    Print Pin Rate
    Course: Easy
    Servings: 2 people

    Ingredients

    • Potatoes - 4 medium-sized size of your palm
    • Onion - 1 large-sized 
    • Jalapeno - ½ a whole 
    • Flour - ½ cup
    • Salt - ½ Tablespoon
    • Egg - 1

    Dipping Sauce

    • Soy sauce - 1 Tablespoon
    • Vinegar - a splash
    • Lemon - a few drops

    Instructions

    • 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.

    Cook Pancakes

    • 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 

    Notes

    • Feel free to swap out the Jalapeno with any local medium-hot pepper. 
    • Watch video below for more details
    Tried this recipe?Tag us at @efutureneighbor with your dish!

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    About Daniel Oh

    Hi Neighbors - Daniel here! I'm not a professional chef, but an avid home cook. If you're new to Korean food, come try our simple homestyle recipes. Master the essentials and add Korean cooking to your repertoire!

    Reader Interactions

    Comments

    1. Lee says

      January 12, 2021 at 2:05 pm

      Hey Daniel, if I were to make this for a child, could I omit the jalapeño? Would it still taste good? Thanks so much!

      Reply
      • jim says

        May 16, 2021 at 8:04 pm

        No, no, no! It will not be edible. Make as instructed, and omit the child.

        Reply

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