Description
Crispy on the outside, soft on the inside – this Korean potato pancake is a simple yet satisfying dish with a traditional Korean twist.
Ingredients
Scale
- 4 medium-sized potatoes (about 2 cups grated)
- 1 medium onion, grated
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions
- Vegetable oil for frying
- Optional: 1/4 cup kimchi, finely chopped
- Optional: 1/4 cup grated carrot
- Optional: 1/4 cup shredded cheese
Instructions
- Peel and grate the potatoes using a box grater. Place the grated potatoes in a bowl of cold water for 5 minutes. Drain and squeeze out as much water as possible.
- Grate the onion and combine with potatoes in a large bowl.
- Add flour, salt, pepper, and green onions. Mix well. Add optional ingredients like kimchi or carrots if using.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Scoop about 1/4 cup of the mixture and flatten into pancake shape in the skillet.
- Cook 3-4 minutes per side until golden and crispy.
- Transfer to a plate lined with paper towels. Repeat with remaining mixture, adding oil as needed.
Notes
For best results, remove as much moisture as possible from the potatoes. Use hot oil and avoid flipping too early for a perfectly crisp finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: korean potato pancake, gamja jeon, crispy potato, korean appetizer, gluten-free snack