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Korean Potato Pancakes
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5 from 5 votes

Korean Potato Pancakes - Gamjajeon II

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

Dipping Sauce

  • 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.

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 


  • Feel free to swap out the Jalapeno with any local medium-hot pepper. 
  • Watch video below for more details