Korean potato pancakes gamja jeon with soy-sesame dip Recipe
Gamja jeon are Korean potato pancakes that are a bit similar to our classic potato pancakes, but thinner and more springy. They’re often served as a snack to share over beer or as a side for soup. Thanks to a simple soy sauce dip, they take on a distinctly Asian character.
These Korean-style potato pancakes use only the natural starch from the potatoes for binding, which makes them wonderfully springy without any added flour. The contrast between the simple, familiar base and the aromatic soy-sesame dip creates a dish that feels both comforting and exotic at the same time.
Chef's tips
Grate the potatoes just before frying so they don’t darken too much, and don’t skip the step of settling the starch – it really improves the texture. Fry the pancakes a bit thinner than traditional potato pancakes; they should be delicate and slightly chewy rather than thick and fluffy.
How to serve
Serve on a large platter with the dip in a small bowl in the center so everyone can share. They pair well with light lagers, Korean beer, or green tea. For a more substantial meal, serve alongside a simple miso soup or a crisp salad with an Asian-style dressing.
Ingredients
- potatoes - 600 g
- onion - 0.5 piece
- salt - 0.75 teaspoon
- oil - 4 tablespoon
- soy sauce - 3 tablespoon
- rice vinegar - 1.5 tablespoon
- sesame oil - 1 tablespoon
- sugar - 0.5 teaspoon
- garlic - 1 clove
- chives - 2 tablespoon
- sesame seeds - 1 tablespoon
Preparation
- Peel the potatoes and grate them on a fine grater (the same one you use for classic potato pancakes); grate the onion on the same grater as well.
- Transfer the grated potato mixture to a sieve set over a bowl and leave for 10 minutes so the juice can drip into the bowl.
- After 10 minutes, gently squeeze the potato mixture with your hands or a spoon, but do not discard the liquid in the bowl.
- Leave the potato liquid for 5 minutes until a white sediment collects at the bottom – this is the natural starch; carefully pour off the water from the top, leaving the sediment in the bowl.
- Add the squeezed potatoes and onion and the salt to the bowl with the starch and mix thoroughly – the mixture should be thick and slightly sticky, without any added flour.
- Heat 2 tablespoons of oil in a large frying pan over medium heat; when hot, spoon portions of the mixture into the pan and gently flatten them to form thin pancakes.
- Fry the pancakes for 3–4 minutes on each side, until golden and slightly crispy at the edges; if needed, add the remaining oil for subsequent batches.
- Place the fried pancakes on a plate lined with paper towel to drain off any excess fat.
- Make the dip: in a small bowl, mix the soy sauce, rice vinegar, sesame oil, sugar, finely chopped garlic, chopped chives and sesame seeds.
- Serve the pancakes warm with a small bowl of dip in the middle; each piece can be lightly dipped in the sauce before eating.
Storage
Placki po wystudzeniu można przechowywać w lodówce i odgrzewać na suchej patelni, aby odzyskały chrupkość. Dip przechowuj osobno w małym słoiczku, przed podaniem zamieszaj.
