Recipes | Korean Potato Pancakes (Gamja-Jeon) with Spicy Cucumber Salad
Korean Potato Pancakes (Gamja-Jeon) with Spicy Cucumber Salad
That distinct sizzle of shredded potatoes hitting a pool of hot oil is your signal for pure comfort. These Korean potato pancakes contrast a deeply golden, crispy crust with a tender, slightly chewy interior, balanced by the bright snap of a chilled, spicy red pepper cucumber salad.Instead of relying on store-bought flour or extra binders, this recipe relies on extracting the natural starch settling at the bottom of the potato liquid and folding it back into the pulp; you get an exceptionally crisp edge and cohesive texture without diluting the rich potato flavour.
This recipe comes to us from our wonderful partners at Zimmy’s Nook!
Ingredients
Servings
That distinct sizzle of shredded potatoes hitting a pool of hot oil is your signal for pure comfort. These Korean potato pancakes contrast a deeply golden, crispy crust with a tender, slightly chewy interior, balanced by the bright snap of a chilled, spicy red pepper cucumber salad. Instead of relying on store-bought flour or extra binders, this recipe relies on extracting the natural starch settling at the bottom of the potato liquid and folding it back into the pulp; you get an exceptionally crisp edge and cohesive texture without diluting the rich potato flavour.
- 1 1/2 Lb. (680g) Ontario Russet Potatoes, Peeled
- 3/4 Tsp. Fine Sea Salt
- 2 Scallions, Thinly Sliced On A Long Diagonal, Divided
- 6 Tbsp. Neutral Oil, Such As Vegetable or Avocado Oil, Divided
- 1 Tsp. Toasted Sesame Seeds, For Finishing
Spicy Cucumber Salad
- 1 Ontario Cucumber, About 10-12oz (285-340g)
- 3/4 Tsp. Fine Sea Salt, For Salting Cucumber
- 2 Tsp. Fine Korean Red Pepper Powder (Gochugaru)
- 1 Tbsp. Rice Vinegar
- 1 1/2 Tsp. Low-Sodium Soy Sauce
- 1 Tsp. Granulated Sugar
- 1 Tsp. Toasted Sesame Oil
- 1 Small Garlic Clove, Finely Grated
- 1 Scallion, Thinly Sliced
- 1 Small Fresh Red Chili, Very Thinly Sliced
- 1 Tsp. Toasted Sesame Seeds
Soy-Vinegar Dipping Sauce
- 2 Tbsp. Low-Sodium Soy Sauce
- 1 1/2 Tbsp. Rice Vinegar
- 1 Tbsp. Water
- 1/2 Tsp. Fine Korean Red Pepper Powder (Gochugaru)
- 1/2 – 1 Small Fresh Red or Green Chili, Very Thinly Sliced
- 1 Tsp. Scallion, Finely Sliced
- 1/2 Tsp. Toasted Sesame Seeds
Instructions
Step 1
Grate and Drain the Potatoes Grate the peeled Russet potatoes using a box grater. Shred half using the fine shredding holes for a cohesive, tender binder, and half using the coarse shredding holes for distinct texture and maximum surface crispness. Immediately transfer the grated potatoes to a fine-mesh strainer set over a clear glass bowl. Press firmly on the pulp with the back of a spoon or silicone spatula to release freely draining liquid. Do not wring the potatoes completely dry. Transfer the drained potato pulp into a separate mixing bowl. Leave the collected potato liquid undisturbed in the glass bowl for 10 minutes. The dense white natural starch will separate and settle to the bottom.Step 2
Prepare the Cucumber Slice the cucumber into ⅛ to ¼-inch rounds or slight diagonal slices. Place in a bowl, sprinkle with ¾ teaspoon fine sea salt, and toss to coat evenly. Let stand for 15 minutes to draw out excess moisture. Drain thoroughly in a colander. Do not rinse or squeeze the cucumber. Pat away remaining surface moisture gently using a paper towel.Step 3
Prepare the Cucumber Dressing In a small bowl or jar, whisk together the Korean red pepper powder, rice vinegar, soy sauce, sugar, sesame oil, and grated garlic. Set aside. Hold off on tossing the cucumbers into the dressing until right before serving to maintain crispness.Step 4
Prepare the Dipping Sauce In a small ramekin, stir together the soy sauce, rice vinegar, water, red pepper powder, sliced chili, scallion, and toasted sesame seeds. Set aside for at least 5 minutes to allow the flavours to combine.Step 5
Recover The Potato Starch and Form Batter Slowly pour off and discard the liquid from the glass bowl, keeping the thick layer of white starch settled at the bottom undisturbed. Add the grated potatoes to the bowl with the white starch. Add ¾ teaspoon salt and half of the sliced scallions. Mix thoroughly until cohesive and slightly sticky.Step 6
Preheat Your Oven Place a wire rack inside a rimmed baking sheet and position it in the oven. Preheat your oven to 200°F (95°C).Step 7
Fry the Gamja-jeon Heat a 9-inch nonstick skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat the bottom completely.Step 8
For 2 Large Pancakes: Add half of the potato mixture to the skillet. Immediately press and spread it into a thin, uniform disk approximately 8 to 9 inches in diameter and under ¼ inch thick.Step 9
For 6 to 8 Small Pancakes: Spoon 2 to 3 tablespoons of the potato mixture per pancake into the hot skillet, gently flattening each into a 3-inch disk (cook in batches of 3 or 4 to avoid overcrowding, using 1½ to 2 tablespoons of oil per batch).Step 10
Cook for 2 minutes until the edges begin to set and sizzle briskly. Reduce heat to medium. Continue cooking for 2 to 3 minutes until the edges turn golden, the top loses its raw sheen, and the pancake releases cleanly when shaking the pan.Step 11
Flipping Large Pancakes: Slide the large pancake onto a large flat plate. Place the inverted skillet over the plate and carefully flip them together, or flip using a wide spatula. Flipping Small Pancakes: Simply flip each pancake over using a standard flexible spatula. Drizzle 1 tablespoon of oil around the edges (or ½ tablespoon for small pancake batches), tilting the pan so it flows underneath. Cook for 3 to 4 minutes on medium heat, pressing down lightly with a spatula to ensure even contact. Flip once more and cook the original side for an additional 30 to 60 seconds to maximize crispness. Transfer the finished pancakes to the wire rack in the warm oven. Repeat the process with the remaining oil and batter.Step 12
Dress and Assemble Immediately before serving, toss the drained cucumbers, sliced scallion, and sliced red chili with the prepared salad dressing. Garnish with toasted sesame seeds. Slice the warm gamja-jeon into wedges and scatter the remaining scallions and sesame seeds over top. Serve hot alongside the spicy cucumber salad and soy-vinegar dipping sauce.
