Crispy Korean Potato Pancakes (Gamjajeon) Recipe

Introduction

Crispy Korean Potato Pancakes, or Gamjajeon, are a deliciously crunchy and cheesy snack perfect for any time of day. Made with simple ingredients like grated potatoes and mozzarella, these savory pancakes offer a delightful texture and comforting flavor.

Ingredients

• 400 g (14 oz) russet potatoes, peeled and grated
• ¼ cup cornstarch
• ½ tsp salt
• ¼ tsp black pepper
• 2 large green onions, finely chopped
• 1 cup (120 g) mozzarella cheese, grated (or cheddar/pecorino)
• Oil for cooking

Instructions

1. Step 1: In a bowl, combine the grated potatoes, cornstarch, salt, black pepper, and chopped green onions. Mix well to evenly distribute the ingredients.
2. Step 2: Stir in the grated mozzarella cheese until the mixture is well combined.
3. Step 3: Heat a generous amount of oil in a non-stick pan over medium heat.
4. Step 4: Scoop portions of the potato mixture and flatten them gently into pancake shapes in the pan.
5. Step 5: Cook each side for 3–4 minutes until the pancakes turn golden brown and crispy.
6. Step 6: Sprinkle extra cheese on top of each pancake and allow it to melt briefly in the pan.
7. Step 7: Garnish with additional chopped green onions and serve warm for the best taste and texture.

Tips & Variations

• For extra crispiness, press the pancakes firmly when flattening and avoid overcrowding the pan to keep the oil temperature steady.
• Substitute mozzarella with cheddar or pecorino cheese for a different flavor profile.
• Add a bit of finely minced garlic or red chili flakes to the batter for a spicy twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to retain crispiness rather than using a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, this recipe is naturally gluten-free as it uses cornstarch instead of flour. Just ensure your cornstarch is certified gluten-free if needed.

How do I prevent the pancakes from being soggy?

Drain excess moisture from the grated potatoes by pressing them with a clean kitchen towel before mixing. Also, use enough oil and cook on medium heat until crispy on both sides.

Crispy Korean Potato Pancakes (Gamjajeon) Recipe

Print Recipe

★★★★★

4.5 from 118 reviews

Crispy Korean Potato Pancakes, known as Gamjajeon, are savory, golden brown pancakes made from grated russet potatoes, cornstarch, green onions, and melted mozzarella cheese. These pancakes are pan-fried to perfection, offering a delightful crunchy exterior and a soft, cheesy interior, making an easy and comforting appetizer or snack.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (about 8 medium pancakes) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 400 g (14 oz) russet potatoes, peeled and grated
• ¼ cup cornstarch
• ½ tsp salt
• ¼ tsp black pepper
• 2 large green onions, finely chopped
• 1 cup (120 g) mozzarella cheese, grated (or cheddar/pecorino)
• Oil for cooking (approximately 2-3 tbsp)

Instructions

1. Prepare Potato Mixture: In a large bowl, combine the grated russet potatoes, cornstarch, salt, black pepper, and finely chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.
2. Add Cheese: Stir in the grated mozzarella cheese (or your choice of cheddar or pecorino) into the potato mixture until well combined, ensuring the cheese is evenly distributed.
3. Heat Oil: Place a non-stick pan over medium heat and add enough oil to lightly coat the bottom. Allow the oil to heat until shimmering but not smoking.
4. Form and Cook Pancakes: Scoop portions of the potato mixture using a spoon and flatten them gently into pancakes in the pan. Cook each pancake for 3 to 4 minutes on one side until golden brown and crispy.
5. Flip and Cook Other Side: Carefully flip each pancake and cook for an additional 3 to 4 minutes until the second side is also golden and crispy.
6. Finish and Serve: Once cooked, sprinkle extra cheese on top of the pancakes and allow it to melt slightly from the residual heat. Garnish with additional chopped green onions and serve the pancakes warm for the best flavor and texture.

Notes

• Be sure to thoroughly drain excess moisture from grated potatoes if needed to ensure crispiness.
• You can substitute mozzarella with cheddar or pecorino cheese based on preference.
• Use a non-stick pan to prevent sticking and achieve even browning.
• Maintain medium heat to avoid burning while ensuring pancakes cook through.
• For a vegetarian option, ensure cheese used does not contain animal rennet.
• These pancakes are best eaten freshly cooked as they tend to lose crispness when cooled.

Keywords: Korean potato pancakes, Gamjajeon, crispy potato pancakes, Korean appetizer, savory pancakes, pan-fried potato, cheesy potato pancakes