Crispy Korean Potato Pancakes (Gamja-Jeon)
One of my favorites is 감자 전, pronounced “Gamja-Jeon”. It’s essentially a potato hashbrown with veggies, but in the size of a pancake! My mom would usually make these with any veggie scraps we had in the fridge, such as green onions, shredded carrots, assorted peppers, and sometimes with frozen shrimp!
- 4 medium potatoes peeled and shredded
- 2 red hot peppers diced
- 4 Korean green peppers julienned
- ½ medium onion sliced
- ½ cup all purpose flour
- ½ cup water
- salt to taste
- black pepper to taste
- olive oil for cooking
In a clean bowl, combine shredded potatoes, red and green peppers, onion, flour, water. Mix and stir to combine. Set aside.
Using a medium-sized non-stick pan, drizzle about 1-2 tablespoons olive oil and heat on medium-high heat.
Carefully ladle 2 scoops onto heated pan. Using the ladle, flatten and spread the batter a bit, to make sure it cooks evenly. Let the pancake cook undisturbed, about 3 minutes. Once the edges start to turn golden brown and crispy, flip it over using a spatula. Cook for another 3-5 minutes until done.
Repeat step 3 for remaining pancake batter. Best enjoyed immediately! :)