Vegan Korean Potato Pancakes (Gamjajeon)

These Korean-style potato pancakes are made from just 2 ingredients, potatoes and salt. Chewy mochi-like texture in the middle and crispy at the edges. Soy sauce and vinegar dipping sauce is also easy to make and cut through the oiliness of the pancakes. Because these pancakes are made with 100% potato, they are vegan but still so delicious!

What are Korean Potato Pancakes (Gamjajeon)?

Gamjajeon are really polular in Korea in both homecooking and restaurants. Gamja means “potato” and jeon means “pancake” in Korean. They are usually made from only potatoes and sometimes added other vegetables including garlic chives, onions, carrots, and green chili. The pancakes are chewy in the middle and crispy on the edges. Dipping sauce is must in Korean savoury pancakes and gamjajeon is not an exception. Commonly, soy sauce and vinegar are used to make the sauce.

Ingredients you will need

Potatoes – You can use any type of potato.

Salt – I like using sea salt rather than table salt. it has much more flavour and minerals.

Water – If you grate your potatoes, water is not needed. Just grate the potatoes over a sieve fitted in a large bowl.

Oil – Any flavourless oil is fine.

Soy sauce – I use Japanese dark soy sauce for this recipe but you can use any type of soy sauce you like.

Vinegar – Rice wine vinegar is ideal but white wine vinegar works well too.

Sesame seeds & Chili flakes – They are optional.

Step to Step Guide

1 In a blender or a food processor, put your potatoes, and pour enough water to cover at least half the potatoes. Pulse it until looks like a potato smoothie.

2 Put a sieve in a large bowl, and strain the potato to separate the potato solid and water. Leave it for about 10 minutes. Potato starch will sink into the bottom of the bowl.

3 After 10 minutes, discard the collected water and you’ll find the potato starch at the bottom.

4 Add the potato solid to the starch and mix well. Season with a generous pinch of salt.

5 Heat a frying pan on medium-high and pour some oil. Place some potato batter and fry it for 2 minutes on each side. Once you flip the pancake, push it with a flipper or a spatula to make it crispier. Repeat until you used up the batter.

6 Mix soy sauce, vinegar, some sesame seeds, and chili flakes (optional). Enjoy the freshly fried potato pancakes immediately!

Tips for Making Gamjajeon

Wait for the potato starch to sink

It is important to wait for the potato starch to sink so that you collect it to make the potato pancakes chewy and mochi-like texture in the middle.

Fry your potato pancakes on medium-high heat

To make the edges of your pancakes crispy, you need to heat your pan hot enough.

Push the potato pancakes with your spatula

Pushing the pancakes while you fry them creates crispiness on the outside of your pancakes.

Q & A

Can I add other vegetables to my potato pancakes?

Absolutely! The common ingredients in potato pancakes are garlic chives, onions, carrots, and green chilli.

What can I add to my dipping sauce?

If you want your dipping sauce spicier, chopped chilli or sriracha sauce are great options. If you want nuttiness in your dipping sauce, peanut butter is good to add to the sauce.

Why do my potatoes change in colour after blending?

It is totally normal for potatoes to change their colour after being exposed to oxygen. It doesn’t affect the taste of your potato pancakes.

How long do potato pancakes last in the fridge?

You can store your cooked potato pancakes in the fridge for 3-4 days. Reheat it in a frying pan or microwave before eating.

Can I freeze my potato pancakes?

Yes, they can be frozen for about 1 month. Reheat it in a hot frying pan without thawing before heating.

More Korean Recipes to Enjoy

Vegan Crispy Fried Tofu Rice Bowl with Korean Spicy Sauce (Yangnyeom)

Skillet Bibimbap (Vegan)

Kimchi Fried Rice