Name: Crispy Korean Potato Pancakes (Gamjajeon) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 400 g (14 oz) russet potatoes, peeled and grated; ¼ cup cornstarch; ½ tsp salt; ¼ tsp black pepper; 2 large green onions, finely chopped; 1 cup (120 g) mozzarella cheese, grated (or cheddar/pecorino); Oil for cooking

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Introduction

Crispy Korean Potato Pancakes, or Gamjajeon, are a delightful snack or side dish known for their golden, crunchy exterior and soft, cheesy interior. This recipe combines simple ingredients to create a savory treat that’s quick to make and irresistibly delicious.

The image shows four golden brown cheese pancakes with crispy edges arranged on a round white plate. On the left side of the plate, there is a small white bowl filled with white sour cream topped with chopped green chives. The pancakes have a slightly textured surface with some darker browned spots and are garnished with small green chives scattered on top. The plate is set on a white marbled surface with a rustic wooden board underneath and a grey cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g (14 oz) russet potatoes, peeled and grated
¼ cup cornstarch
½ tsp salt
¼ tsp black pepper
2 large green onions, finely chopped
1 cup (120 g) mozzarella cheese, grated (or cheddar/pecorino)
Oil for cooking

Instructions

Step 1: In a bowl, mix the grated potatoes, cornstarch, salt, black pepper, and finely chopped green onions until well combined.
Step 2: Stir in the grated cheese thoroughly to evenly distribute it throughout the mixture.
Step 3: Heat oil in a non-stick pan over medium heat until shimmering but not smoking.
Step 4: Scoop portions of the potato mixture and flatten them gently into pancake shapes.
Step 5: Cook each pancake for 3–4 minutes on each side, or until they turn golden brown and crispy.
Step 6: Once cooked, sprinkle a little extra cheese on top and let it melt slightly.
Step 7: Garnish with additional green onions and serve the pancakes warm for the best taste and texture.

Tips & Variations

For a gluten-free option, cornstarch works perfectly, ensuring crispiness without the need for flour.
Try mixing different cheeses like cheddar or pecorino for a sharper flavor profile.
Press the pancakes firmly when shaping them to help them hold together better during cooking.
If you prefer a spicier kick, add some finely chopped chili or a pinch of chili flakes to the mixture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over medium heat until heated through and crisp again. Avoid microwaving as it can make them soggy.

How to Serve

The image shows a round dark grey plate with four golden brown pancakes stacked in a slightly overlapping way. Each pancake is thick with a slightly crispy and unevenly browned outside, showing a mix of light golden and dark brown patches, sprinkled with small green chopped chives. Next to the pancakes on the plate is a small round white bowl filled with white sour cream, also topped with chopped green chives. The plate is set on a wooden board with a white marbled textured surface underneath, and there is a grey cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato mixture in advance?

It’s best to prepare and cook the pancakes immediately after mixing, as grated potatoes can brown and release water over time, which may affect texture and crispiness.

What can I serve with Gamjajeon?

These potato pancakes pair well with dipping sauces like soy sauce with a dash of vinegar, kimchi, or a spicy chili sauce to complement their mild, cheesy flavor.