Gamja-jeon Recipe

[bini_colet]

Hey everyone, I wanted to share a unique Korean dish called Gamja-jeon (Korean Potato Pancakes). They're crispy on the outside, soft on the inside, and made with just a few simple ingredients. They're super easy to make and absolutely delicious! Perfect as a snack or a side dish. Give it a try!

Ingredients:​

• 4 medium-sized potatoes
• 1/2 medium onion
• 1/2 medium zucchini (optional)
• 1/2 medium carrot (optional)
• 1 teaspoon salt
• 2-3 tablespoons vegetable oil (for frying)
• Soy dipping sauce (recipe below)

Soy Dipping Sauce:​

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1 green onion, finely chopped
• 1/2 teaspoon sesame seeds (optional)

Instructions:​

1. Prepare the Vegetables:
   • Peel the potatoes and grate them using a coarse grater.
   • Place the grated potatoes in a bowl of cold water to prevent them from browning and to remove some of the starch.
   • Grate the onion. If using, grate the zucchini and carrot as well.
   • After a few minutes, drain the potatoes and squeeze out as much water as possible using a clean kitchen towel or cheesecloth.
2. Mix the Ingredients:
   • In a large bowl, combine the grated potatoes, onion, and optional vegetables.
   • Add the salt and mix well. The mixture should be slightly sticky but not too wet. If it feels too wet, you can add a bit of flour (1-2 tablespoons) to help bind it together.
3. Form and Fry the Pancakes:
   • Heat the vegetable oil in a non-stick skillet over medium heat.
   • Take a small handful of the potato mixture and shape it into a patty (about 3-4 inches in diameter and 1/4 inch thick).
   • Carefully place the patty in the hot oil. Repeat with the remaining mixture, but don’t overcrowd the skillet.
   • Fry the patties for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to ensure they cook evenly without burning.
4. Prepare the Soy Dipping Sauce:
   • In a small bowl, combine the soy sauce, rice vinegar, and sugar.
   • Stir until the sugar is dissolved.
   • Add the chopped green onion and sesame seeds, if using.
5. Serve:
   • Place the cooked potato pancakes on a paper towel-lined plate to drain any excess oil.
   • Serve the Gamja-jeon hot with the soy dipping sauce on the side.

Tips:​

• Ensure you squeeze out as much moisture as possible from the grated potatoes to achieve a crispy texture.
• You can experiment with different vegetables and seasonings to suit your taste.
• These pancakes are best enjoyed fresh and hot, but you can reheat leftovers in a skillet to crisp them up again.

 

[fluffyiyoyo]

#KoreanFoodLove! These Gamja-jeon looks incredibly crispy & delicious! Love the soy sauce idea. Gotta try them at home!

 

[Rain]

Hey everyone, I wanted to share a unique Korean dish called Gamja-jeon (Korean Potato Pancakes). They're crispy on the outside, soft on the inside, and made with just a few simple ingredients. They're super easy to make and absolutely delicious! Perfect as a snack or a side dish. Give it a try!
View attachment 3074

Ingredients:​

• 4 medium-sized potatoes
• 1/2 medium onion
• 1/2 medium zucchini (optional)
• 1/2 medium carrot (optional)
• 1 teaspoon salt
• 2-3 tablespoons vegetable oil (for frying)
• Soy dipping sauce (recipe below)

Soy Dipping Sauce:​

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1 green onion, finely chopped
• 1/2 teaspoon sesame seeds (optional)

Instructions:​

1. Prepare the Vegetables:
   • Peel the potatoes and grate them using a coarse grater.
   • Place the grated potatoes in a bowl of cold water to prevent them from browning and to remove some of the starch.
   • Grate the onion. If using, grate the zucchini and carrot as well.
   • After a few minutes, drain the potatoes and squeeze out as much water as possible using a clean kitchen towel or cheesecloth.
2. Mix the Ingredients:
   • In a large bowl, combine the grated potatoes, onion, and optional vegetables.
   • Add the salt and mix well. The mixture should be slightly sticky but not too wet. If it feels too wet, you can add a bit of flour (1-2 tablespoons) to help bind it together.
3. Form and Fry the Pancakes:
   • Heat the vegetable oil in a non-stick skillet over medium heat.
   • Take a small handful of the potato mixture and shape it into a patty (about 3-4 inches in diameter and 1/4 inch thick).
   • Carefully place the patty in the hot oil. Repeat with the remaining mixture, but don’t overcrowd the skillet.
   • Fry the patties for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to ensure they cook evenly without burning.
4. Prepare the Soy Dipping Sauce:
   • In a small bowl, combine the soy sauce, rice vinegar, and sugar.
   • Stir until the sugar is dissolved.
   • Add the chopped green onion and sesame seeds, if using.
5. Serve:
   • Place the cooked potato pancakes on a paper towel-lined plate to drain any excess oil.
   • Serve the Gamja-jeon hot with the soy dipping sauce on the side.

Tips:​

• Ensure you squeeze out as much moisture as possible from the grated potatoes to achieve a crispy texture.
• You can experiment with different vegetables and seasonings to suit your taste.
• These pancakes are best enjoyed fresh and hot, but you can reheat leftovers in a skillet to crisp them up again.

Thanks for sharing the Gamja-jeon recipe! It's always exciting to explore new Korean dishes, and these potato pancakes sound delicious. I'm looking forward to trying them out and enjoying their crispy texture and savory flavor.

 

[lilbobby]

Gamja-jeon recipe? A delightful Korean pancake made with thinly sliced potatoes mixed with flour and seasoning, then pan-fried until crispy and golden brown - a savory and satisfying treat perfect for any meal!