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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.

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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 - Gamjajeon II

Korean-style fluffy potato pancakes. We call it gamjajeon in Korea!

5 from 4 votes

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Course: Easy

Servings: people

Ingredients

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

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.