QiMeal
Gamja jeon
Gamja jeon · ready in 35 min · 4 servings · 298 kcal per serving · easy · 5 ingredients
Gamja jeon is a beloved Gangwon style potato pancake, crisp at the edges and pleasantly chewy in the center.
- Prep
- 21 min
- Cook
- 14 min
- Total
- 35 min
- Serves
- 4
- kcal
- 298
- Difficulty
- easy
Ingredients · 4 servings
- 800 gPotato, grated
- 40 gPotato starch
- 5 gSalt
- 3 tbspVegetable oil
- 4 tbspSoy dip
Equipment
stovetop, grater, mixing bowl, sieve, clean cloth, skillet, spatula, spoon, plate
Instructions
- Mise En Place
Gather potato, potato starch, salt, oil, soy dip, plus a grater, bowl, sieve, cloth, skillet, spatula, spoon, and plate. · 1 min
What to look for: All ingredients and tools are ready on the work surface.
- Grate Potato
Grate the potato finely into a bowl, then tip it into a sieve set over another bowl and press out the starchy liquid. · 6 min
What to look for: The potato looks wet, fine, and softly shredded.
- Settle Starch
Rest the liquid for 10 minutes, pour off the clear water, and keep the white starch settled at the bottom. · 10 min
What to look for: A white starch layer remains under mostly clear water.
- Mix Batter
Mix the grated potato with the settled starch, potato starch, and salt until the batter holds together but still looks moist. · 3 min
What to look for: The mixture clumps lightly and looks glossy, not dry.
- Heat Skillet
Heat half the oil in a skillet over medium heat, spoon in 4 rounds, and flatten each pancake to about 1 cm thick. · 2 min
What to look for: The oil shimmers and the batter begins to sizzle at the edges.
- Fry First Batch
Fry the pancakes until the bottoms are golden, then turn carefully and cook the second side until crisp at the edges. · 6 min
What to look for: Both sides are golden with lacy crisp edges.
- Cook Second Batch
Cook the remaining batter with the rest of the oil, keeping the pancakes thin so the centers turn chewy instead of heavy. · 6 min
What to look for: The last pancakes match the first batch in color and crispness.
- Serve Pancakes
Serve the pancakes hot with soy dip on the side, while the edges are still crisp and the centers are tender. · 1 min
What to look for: The pancakes are steaming lightly with glossy golden edges.
Nutrition (per serving)
| kcal | 298 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 44 g |
| of which sugars | 2 g |
| Fat | 11 g |
| of which saturated | 2 g |
| Fibre | 4 g |
| Sodium | 1330 mg |
Nutri-ScoreC
Allergens
Contains: soybeans, gluten
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Reheat in a lightly oiled skillet over medium heat until hot and crisp on both sides.
Ingredient substitutions
Potato starch
- Settled potato starch: Collect it from the drained grated potato liquid when available.
Salt
- Soy dip: Use less salt in the batter if the dip is very salty.
Vegetable oil
- Oil: Use a neutral cooking oil suited to pan frying.
Soy dip
- Soy sauce: Use sparingly because plain soy sauce tastes saltier than a dip.
