Wednesday, January 22, 2020

Gamjajeon (Korean Potato Pancakes)

I already shared my recipe for this month's Food'N'Flix event: Siguemchi Namul (Korean Spinach Salad). But I wanted to post a recipe for the Korean potato pancakes that I served alongside that salad. These were, as D commented, "less chunky, Asian latkes." Okay.


  • 1 pound organic potatoes (I used Yukon gold potatoes), scrubbed and cubed
  • 1/2 onion (I used a red onion)
  • 1/4 t salt
  • 3 to 4 T flour (amount will depend on how watery your potatoes are)
  • oil for frying (I used canola oil)
  • Also needed: rimmed skillet, dipping sauce for serving


Place potatoes, onions, and salt in the bowl of a food processor and blend until you have a smooth paste. Add in the flour until you get a thick batter consistency. The amount you use will depend on how watery your potatoes are; I used just over 3 T.

Heat oil in your skillet until the pan is shiny and the oil moves as easily as water.

Spoon batter onto the skillet and flatten to about 1/3" thick. Cook for 2 to 3 minutes on one side. It should be nicely browned and firm. Flip over and cook for an additional 2 to 3 minutes on the other side.

Serve hot with the dipping sauce of your choosing.

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