Korean Potato Pancake, Gamjajeon
I am a big fan of pancakes, especially the savory version. I usually make kimchi pancakes at home as they are so simple to make. However for this time round, I am making the Korean potato pancake, also known as gamjajeon in Korean.
I have the wrong impression that I need to boil the potatoes first, mash it before I mix it with the flour. In fact, for this recipe, we not not need to boil the potatoes, instead we just need to blend them to puree form before mixing them with the flour.
If you like savory pancakes and have high tolerance to onions or shallots, these gamjajeon will be perfect for you. The shallot has indeed added extra umami to the pancakes. These pancakes can be pretty addictive ... so be prepared to make extra batches.
Let's check out the recipe now.
Ingredients
5 medium size potatoes
3/4 cup of all purpose flour
2 stalks of green onion
1 shallot
a pinch of salt
sufficient cooking oil for pan frying
Directions
1. Cut potatoes, green onion and shallot to blend-able size that fit into your blender
2. Blend potatoes, green onion and shallot into puree form.
3. In a mixing bowl, mix the flour, salt and blended puree together to form pancake batter.
4. Heat up some cooking oil in a frying pan.
5. Scoop the batter and place in the pan and pan-fry under medium high heat.
6. Pan fry the pancake til both sides turned golden brown and dish out.
The potato pancake taste as good as it is. However if you want something extra, you can make your own dipping sauce to go with the pancake. You just need soy sauce, rice vinegar, sesame oil, honey and mix everything together in a bowl.
