Korean Potato Pancakes - Gamjajeon II
Korean-style fluffy potato pancakes. We call it gamjajeon in Korea!
Servings: 2 people
- Potatoes - 4 medium-sized size of your palm
- Onion - 1 large-sized
- Jalapeno - ½ a whole
- Flour - ½ cup
- Salt - ½ 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