Gamja-jeon (crispy grated potato pancakes)
Mukkidex Kitchen (@mukkidex_kitchen) 公式 · · English
2人分30分かんたん
Gamja-jeon comes from Gangwon province, Korea's potato country. Unlike most pancakes there is no flour at all: just grated potato, held together by its own starch, fried until lacy and crisp at the edges and soft and chewy inside. The trick is to save the starch. Let the liquid from the grated potato settle, pour off the water and mix the thick white starch at the bottom back in. Grate the potatoes just before cooking, as they discolour quickly, and fry small pancakes in plenty of oil.
材料
- Floury potatoes600 g
- Onion1/4
- Salt1/2 tsp
- Garlic chives or green onion, chopped (optional)1 handful
- Green chilli, thinly sliced (optional)1
- Neutral oil4 tbsp
- Soy sauce (for dipping)2 tbsp
- Rice vinegar (for dipping)1 tbsp
作り方
- Peel the potatoes and grate them finely with the onion. Tip into a sieve over a bowl and press gently to collect the liquid.
- Leave the liquid for 10 minutes until the starch settles at the bottom, then carefully pour off the water.
- Mix the grated potato back into the starch with the salt and chives.
- Heat 2 tbsp oil in a frying pan over medium heat. Spoon in the batter to make 8 cm pancakes, flatten them thinly and top each with a slice of chilli.
- Fry for 3–4 minutes on each side until golden and crisp, adding more oil as needed.
- Serve hot with the soy sauce mixed with the vinegar.
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@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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