Simple potato pancake — Maangchi
Creator's matching gamjajeon tutorial, showing batter preparation and pan-frying.
Official cooking video · Maangchi · YOUTUBEEasy Korean Gamjajeon with Potato and Onion (2 Servings)
A beginner-friendly variation of Korean potato pancakes, with grated potato, onion and potato starch. Pan-fry until golden and serve with a soy-vinegar dip.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Mix the soy sauce, vinegar, scallion, sugar and optional chili to make the dip.
- 02
Wash and peel the potato, grate it very finely, then add grated onion. Keep the potato liquid.
- 03
Stir in 30 g potato starch and 1 g salt until smooth; the batter should spread in a pan but not be watery.
- 04
Heat a nonstick skillet over medium-high heat, add half the oil, spread the batter, and cook until the underside is golden and the edges become crisp.
- 05
Flip, add the rest of the oil around the edge and cook until both sides are golden and the potato is cooked through (roughly 8–10 minutes total). Serve hot with the dip.
Helpful source links
Before you cook
Cook the raw potato batter promptly and thoroughly. Take care around hot oil; refrigerate leftovers within 2 hours at 4°C or below. Soy sauce commonly contains soy and wheat: check labels.
Allergens: 대두(간장), 밀(간장 제품에 따라 포함)
Image & source credits
These illustrations stand in for food photos.
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