KOREAN POTATO PANCAKE
Gamjajeon or gamja jeon( 감자전) is a variety of Korean savoury hotcake( jeon) made with grated or base potatoes( 감자). It's a simple dish that can be made with just potatoes or with other vegetables on occasion. These crisp, leathery potato flapjacks make an excellent snack or appetiser. Restaurant specialising in pate haze in Seoul's Samcheong-dong neighbourhood serves one large hotcake as an appetiser, which is made entirely of potatoes!
It reminded me of the potato flapjacks I had on our high school field trip to Seorak Mountain in Gangwon-do, a fiefdom known for its succulent potatoes. These are really easy to make and are one of the Korean snacks I make once or twice a week.
- 1/4 medium onion - optional (see note)
- 1-1/2 pounds potatoes (2 large or 3 medium)
- 1/4 teaspoon salt
- 2 ounces garlic chives (buchu, 부추) - Optional
- Oil for pan frying
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- A pinch of black pepper
- Optional onion grating (about 2 to 3 tablespoons). Place in a large mixing bowl. Peel and grate the potatoes while collecting the liquid. Grind the onion and potatoes together in a blender or food processor.
- Drain the grated potato in a bowl lined with a strainer, reserving the liquid. Immediately transfer to the bowl with the grated onion, and mix well with the optional onion to prevent discolouring of the potato.
- Allow the reserved liquid to sit for 10 minutes. The liquid's starch will sink to the bottom. Pour out the water carefully, saving the starch. Add the starch, salt, and optional garlic chives to the grated potato. Mix thoroughly.
- Heat a skillet with two tablespoons of oil over medium heat. Add 1/2 of the batter, and spread it evenly into a round shape. You can make smaller pancakes if you like. Reduce the heat to medium to medium low, and cook until the bottom is light golden brown, about 2 to 3 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
Author : Saurabh Thapa