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Chef Chris Cho holding a plate of Korean Potato Pancake — This is how you make Korean Potato Pancake!

Korean Potato Pancake is a one-ingredient appetizer or snack that you will definitely love. It’s simple and only requires time and love to make it perfectly!

This Korean Potato Pancake or Gamjajeon is one of my wife’s favorite side dishes. When I was recipe testing this, I made it with scallions, onion, corn, and cheese. My conclusion was that using one potato is really all you need. We don’t need any other ingredients to make this side dish perfect.

I even tried ordering this from a restaurant to test it out. In the end, my wife said what I make at home is perfect the way it is. Therefore, I thought of sharing with you guys the classic and least complicated method to recreate this at home! Let’s go!

I know that this is a one-ingredient recipe, but you’ll need several tools and some techniques to get through. I promise you though, it’s going to be worth all the time and effort~

For this recipe, you’ll need a Korean grater, a strainer, two bowls, and a nonstick pan.

What is a Korean Grater??

Chef Chris Cho holding a Korean Grater and Potato — Korean Grater

Korean Grater or Gangpan is a type of grater that, of course, has holes. But the holes don’t have smooth and sharp grates, instead, it has small claws that are used to grate tough vegetables that will result in fine pieces. What makes it different is that it’s made of plastic yet it’s so sharp!

I honestly don’t know where to get this because it’s always been in our kitchen for as long as I can remember. Kakaka~ If you don’t have a Korean grater, you can use any mid-sized grater, blender, or food processor.

The Secret Ingredient: Natural Potato Starch

A bowl that shows the water and natural potato starch slurry drawn out of the grated potato — A slurry or natural potato starch sets at the bottom of the water drawn out from the grated potato

Typically, some recipes would use potato starch with water to make a slurry that will help bind and make the pancakes chewy and crispy. But here, we won’t be needing those extra ingredients. Instead, just use the natural starch from the potato.

Once you’ve grated or blended the potatoes, you need to draw the water out by straining it. Afterward, it’s essential to set the strained water aside and let it sit for a couple of minutes. The potato starch will naturally separate from the water, and it will set at the bottom. Drain the water carefully so the starch at the bottom is kept. Mix this with the grated potato to make the pancake oh-so-crispy!

Whether you use a different kind of grater or blender, do the same process because the water and starch can still be drawn out from it.

Making the Gamjajeon Oh-So-Crispy

A plate of gamjajeon — Korean Potato Pancake or Gamjajeon

The thing about this Korean Potato Pancake recipe is that you need to take your time grating it, drawing out the water and starch, and pan-frying it.

Once the potato is prepared, heat your pan and lay the grated potatoes flat, shaping the pancake. Use a nonstick pan for this so it’s going to be much easier when you need to flip it. When you see the edges browning and the bottom is set completely, that’s when you start to carefully flip.

For me, it’s easy to flip just by throwing the pancake in the air. If you can’t do that, just use a big spatula. Again, do it carefully so it remains intact. Once flipped, put oil or butter on the edges to help it crisp up even more. Flip as necessary until the desired crisp has been reached.

Why go through all these efforts??

You may be wondering why I need to go through all these steps just to make a simple recipe. For one, because potatoes are so versatile, and this is one of the ways you can actually enjoy them. I mentioned that I tested it with other ingredients, but they all overpowered the taste and lost the potato essence. By doing this simple method, the potato becomes the star ingredient, and you REALLY get to appreciate it. No need to complicate~

Another reason is that when food is cooked with time, effort, and love, it comes out much more delicious. Kakaka I don’t know if you believe that, but I do!! And I’m all about that! Once you’re able to do the techniques I taught – seasoned just right and crisped up perfectly, you’re going to have a bomb-ass snack you and your family will love!

TIP: Double or triple the recipe and make it bite-size if you wanna make it for the whole family!

How to serve Korean Potato Pancake??

In Korea, we have several versions of pancakes; Kimchi Pancake, Chives Pancake, Vegetable Pancakes, Sweet Potato Pancake, and commonly we serve it with a soy sauce dip. This is no different. You can serve these with the sauce from these soy-marinated onions. In my opinion though, as long as you season it perfectly, it’s good to go as it is!

Consume this right away while it’s hot and crispy. It’s a great appetizer, side dish, or snack, and you’ll definitely down these right away for sure!

Other appetizers and snacks your family will enjoy:

Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!

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