Gahmja-Jeon (감자전) / Korean Potato Pancakes

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From: Notions & Notations of a Novice Cook, both pictures and reicepe! Not mine

Gahmja-Jeon (감자전): 

[ 2-3  medium sized potatoes + a small handful of chopped Chinese leeks or spring onion +1 chili pepper, thinly sliced + ¼ teaspoon salt +1 tablespoon flour ]

Peel the potatoes and grate them on a fine grater or cut into cubes and throw in a food processor.

**If you want it to be chewy and soft, thoroughly process it so it’s very soft. If you want it to have some more texture, grind a little bit coarse. But either way, it has to be a pretty creamy texture when you grind it.

Put the grated potatoes in a strainer and let the water drain out into another bowl. The less watery it is, the crunchier  it will be.

Let the liquid sit for a couple of minutes. You’ll find that some potato starch has settled at the bottom of the bowl of the liquid. Throw out the water and then mix the settled potato starch back into your batter. Add the Chinese leeks or some spring onions, pepper slices, salt and flour to the pureed potato. Mix well.

In a generously oiled and heated pan,put a scoop of the potato mix in. You can adjust the size of the pancake to your liking. Use a spatula to spread it out and make a nice flat circle.

Cook the pancake until the bottom is browned and then flip and cook the other side. You want your pancakes to be golden yellow or brown so they are crispy.

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One comment on “Gahmja-Jeon (감자전) / Korean Potato Pancakes

  1. […] Gahmja-Jeon (감자전) / Korean Potato Pancakes (sthlmaftereight.wordpress.com) […]

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