3 years ago5,000+ Views
Korean Potato Pancakes, Gamja Jeon 3/4 cup meat (bacon/tuna/crabsticks) 1 cup mixture of finely-cut veg such as carrots/chives/spring oions/bell peps/long beans/zucchini etc 2/3 cup onion, chopped finely 2 medium-sized potatoes (about 400 gm unpeeled), grated finely 1 red chili, thinly sliced 1/2 cup plain flour (or Korean pancake flour, which makes lighter & crispier pancakes) 2 large eggs 1/8 t salt (or to taste but remember the dip is salty) pinch of white or black pepper Choganjang dip : 3 t light soy sauce and 1 t white rice vinegar but I like to substitute 1 teaspoon of the light soy sauce with dark soy sauce (Lee Kum Kee's) for a slightly sweetish taste. 1. Grate the potatoes finely but not so fine that they turn mushy. I don't squeeze out the nutritious liquid. 2. Mix everything together in a bowl. The batter should be very thick. If using bacon, fry it until fat is transparent or better still, until golden brown~btw, canned tuna tastes great but Wey prefers bacon~ 2. Heat up a non-stick frying pan. Grease lightly (for crispy pancakes, use more oil) with veg oil. Drop a large spoonful of the batter and flatten it out into a circle about 10 cm/4" diameter for eating with your hands, smaller if serving with chopsticks. Another way is to make a big pancake (saves time) and cut into wedges. When the bottom side is golden brown, turn over. 3. Serve hot with the dip.
These look yummy but how do you make them? Could you include the recipe?
@Sjeanyoon if you click the link right under the picture, it'll first take you to the Pinterest link, and from there you can find the recipe on its webpage :)
@saranghae1995 Ah I was hoping I could just read it here, that's so much easier :(