This Korean Potato Pancake with simple homemade pancake dipping sauce makes for a hearty appetizer. Made only of simple ingredients that could be available in your pantry. It’s chewy inside and crisp outside. Make this an easy appetizer and get praises from the crowd.
Korean Potato Pancake
I love easy meals, and this Korean potato pancake fits the bill. Otherwise known as Gamja-jeon, this potato pancake is from Gamja, which means potato, and jeon, which means pancakes. Gamja-jeon consists of shredded potatoes and onion, fried into crispy golden color. There are several varieties in making this. You can add any vegetables you have in your pantry like onion, scallion, leeks, or carrots. Still, today let’s make it extra simple by using only four ingredients for the potato pancake and three ingredients for the dipping sauce.
I have been doing fridge clean-up. I have frozen green onions, which will go to this pancake- and it just happened that I have all of the ingredients needed for Korean pancake, so I made this a quick Saturday morning snack. I have a whole bag of potatoes screaming to use and a bag of onion. I let it sit on the center table while watching Squid Games in our pajamas.
I love weekends, as I can either sleep in or walk around the house with messy hair, and nope! The husband doesn’t mind. It just becomes a problem when an unannounced guest shows up. That will be another story.
I love this recipe because it’s no fuzz. I admit that shredding the potatoes can be blah, so my son does that for me. Aside from that, this Korean appetizer is all worth it. So, let’s make this!
Potato Pancake Mix Ingredients
- One large potato – you can use any potato. I used rosette potato
- ¼ cup grated onion- I used yellow onion, but you can also use red.
- ¼ teaspoon salt- season according to your liking.
- ¼ cup potato starch- you can use corn starch if you don’t have potato starch.
- ¼ cup canola oil – use any cooking oil for frying.
Dipping Sauce Ingredients
- Two tablespoons soy sauce
- One tablespoon vinegar
- One green onion, chopped
- ¼ cup thinly sliced onion
- ½ teaspoon sugar
How to Make it
- Peel the potato and wash it with water.
- Shred and place into a medium-sized bowl.
- Add in the chopped onion, salt, starch, and salt. Add more salt as needed.
- Heat canola oil in a medium-size frying pan. Place the potato mixture and level out using a spatula. Fry until golden brown and the ingredients are compacted together. Flip over to the other side and fry until golden brown. Serve hot.
How to Store
- Potato pancakes are not “leftover” friendly. It tends to turn soggy when cold, so I advise that you make enough to consume in one seating.
This pancake is very versatile, so that you can add any vegetable favorite. Add chives, leeks, green onions if you like, and season with salt.
For More Korean Meals:
- frying pan
- soy sauce
- onion finely chopped
Potato Pancake Mix
- 1 large potato cleaned, peeled, shredded
- 1/4 cup onion chopped
- 1/4 teaspoon salt season according to your liking
- 1/4 cup potato starch you can use cornstarch
- 1/4 cup canola for frying
- green onion, leeks, carrots
Potato Pancake Mix
- Peel the potato and wash with water. Shred using the shredded and place into a medium-sized bowl. Add in the chopped onion, salt, starch, and salt. Add more salt as needed.Heat canola oil in a medium-size frying pan. Place the potato mixture and level out using a spatula. Fry until golden brown and the ingredients are compacted together. Flip over to the other side and fry until golden brown. Serve hot.
Make the Dipping Sauce
- Mix all of the ingredients in a medium-sized bowl and season accordingly