Crispy Korean Potato Pancakes (Gamjajeon) Recipe
Crispy Korean Potato Pancakes, known as Gamjajeon, are savory, golden-brown pancakes made from grated russet potatoes, cheese, and green onions. These delightful pancakes are pan-fried to a perfect crisp, offering a deliciously cheesy and comforting snack or side dish with a crispy exterior and tender inside.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Potato Pancakes
- 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
- Prepare the Potato Mixture: In a large bowl, combine the grated russet potatoes, cornstarch, salt, black pepper, and finely chopped green onions. Mix thoroughly to evenly distribute the ingredients throughout the potatoes.
- Add Cheese: Stir in the grated mozzarella cheese (or your choice of cheddar or pecorino) into the potato mixture, ensuring it is well incorporated to add richness and flavor.
- Heat the Pan: Place a non-stick pan over medium heat and add enough oil to cover the bottom. Allow the oil to heat properly for frying the pancakes.
- Form Pancakes: Scoop portions of the potato and cheese mixture and flatten them into pancake shapes with your hands or a spatula, making sure they are evenly sized for consistent cooking.
- Cook the Pancakes: Fry the pancakes in the hot oil for 3 to 4 minutes on each side, or until they become golden brown and crispy. Flip carefully to maintain their shape.
- Melt the Cheese: Once the pancakes are cooked, sprinkle a little additional cheese on top of each pancake and allow it to melt slightly from the residual heat in the pan.
- Serve: Garnish with some chopped green onions and serve the crispy Korean potato pancakes warm for the best taste and texture.
Notes
- Use russet potatoes for the best texture and crispiness.
- Ensure the grated potatoes are drained well to avoid soggy pancakes.
- You can substitute mozzarella with cheddar or pecorino cheese according to preference.
- If you want extra crispiness, add a bit more oil while frying.
- Serve as a snack, appetizer, or side dish with dipping sauces like soy sauce or a spicy mayo.
Keywords: Korean potato pancakes, Gamjajeon, crispy potato pancakes, Korean appetizers, cheesy potato pancakes, pan-fried potato cakes
