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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!
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Korean
Keyword: korean, potato pancakes


  • 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! :)