#koreancooking #gamjajeon #koreanfood

Looking to make the best Korean potato pancakes (gamjajeon 감자전)? This was our first time creating this dish and we just love it. Simple ingredients with a little bit work for amazing flavors!

Gamjajeon is a savory Korean pancake. Koreans love to enjoy their jeon (pancakes) when it is rainy with some makgeolli. This potato pancake would be fabulous with makgeolli or beer. It is definitely the perfect anju!

Ingredients:
1/2 onion (in the video we mentioned 1/4 of a medium onion but we used 1/2) grated finely
3 potatoes, peeled and finely grated, reserving the liquid while it is being grated
handful of garlic chives or buchu, chopped
salt (if you choose)

Dipping Sauce:
1 TBSP Soy Sauce
1 tsp Vinegar
1 TBSP hot water
1/2 tsp sugar
a pinch of black pepper or gochugaru
(Mix all ingredients well so the sugar is dissolved)

1. Take an onion (usually about half of a medium-sized onion) and grate it using a box grater
2. Peel the potatoes and then grate them using the same method you used for the onion. It's important to capture the liquid that comes out while grating the potatoes. After you've grated the potatoes, place them in a bowl lined with a strainer. This will allow any excess liquid from the grated potatoes to drain out. Reserve the Liquid: This liquid contains the potato starch and can be used in the recipe to help bind the potato mixture together.
3. Once the potatoes have drained for a short while, transfer them to the bowl where you have the grated onion. The grated onion and grated potatoes should be mixed together immediately. This step helps prevent the potatoes from turning brown due to oxidation. The onion also adds flavor to the potato mixture. Mix well.
4. The liquid that you collected from draining the grated potatoes contains starch that has settled at the bottom. Allow this liquid to sit undisturbed for around 10 minutes. During this time, the starch will naturally separate and sink to the bottom of the container. After the 10-minute rest period, carefully pour out the water from the top, being cautious not to pour out the starch that has settled at the bottom. The starch is the white, thick substance that you'll find at the bottom of the liquid.
5. Take the grated potato and onion mixture that you combined earlier. Add the separated starch to this mixture. Additionally, add salt to taste. The starch will help bind the mixture together and contribute to a better texture in the final dish.
6. If you have garlic chives as an ingredient in your recipe, add them to the mixture at this stage. Garlic chives can add a mild garlic flavor and a touch of color to your dish. Mix well.
7. Heat the skillet with two tablespoons of oil over medium heat. The oil is used to prevent the pancakes from sticking to the pan and to help them crisp up.
8. Take about half of the potato batter mixture that you've prepared and add it to the skillet. Spread the batter evenly in a round shape. If you prefer smaller pancakes, you can adjust the size accordingly.
9. Reduce the heat from medium to medium-low. This lower heat setting helps to cook the pancakes evenly without burning them. Adjusting the heat ensures that the pancakes cook through without getting overly browned on the outside.
10. Allow the pancake to cook until the bottom side is light golden brown. This usually takes about 2 to 3 minutes, but cooking times may vary based on your stove and pan. Flip and Cook the Other Side. Cook the other side for another 2 to 3 minutes or until it's light golden brown as well. This will ensure that both sides are nicely cooked and have a crispy texture.
11. Repeat with Remaining Batter: Once the first pancake is done, remove it from the skillet and place it on a plate. Then, repeat the process with the remaining batter, cooking the rest of the pancakes one by one.
12. Serve hot with dipping sauce.

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