Vegan Korean Potato Pancakes (Gamjajeon)
These Korean- style potato pancakes are 100% made from potatoes with a pinch of salt to season. A little bit of science experiment is needed for the chewiness and crispiness of the pancakes!
Equipment
- 1 Frying pan
- 1 Sieve
- 1 Large bowl
- 1 Spatula
- 1 Food processor or Blender You can grate your potatoes if you don't have these machines.
Ingredients
For the Potato Pancakes
- 2 Large Potatoes or 4 Small Potatoes
- 1 pinch Salt
- some Water
- some Oil for Frying
For the Dipping Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Vinegar
- some Sesame Seeds optional
- some Chili Flakes
Instructions
To make Potato Pancakes
- 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.
- 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.
- After 10 minutes, discard the collected water and you'll find the potato starch at the bottom.
- Add the potato solid to the starch and mix well. Season with a generous pinch of salt.
- 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.
For the Dipping Sauce
- Mix soy sauce, vinegar, some sesame seeds, and chili flakes (optional). Enjoy the freshly fried potato pancakes immediately!
Notes
- You can add some vegetables such as onions, carrots, garlic chives, and chili pepper.
- If you are in a hurry, put a piece of cheesecloth in a sieve and squeeze the liquid to separate the water and potato solid.
- Sriracha sauce is great with potato pancakes as well. You can add it to your dipping sauce.