This recipe is the equivalent of Korean latkes. The only main difference is the texture of the potatoes. In traditional ladkes, you would grate the potatoes on the side of the grater with the biggest holes and then squeeze out any excess liquid. For this recipe the potatoes and onions are grated on the smallest side of the grater and the liquid is thickened with corn starch. Another notable difference is the absence of eggs as a binder; making this recipe vegan friendly.

The original recipe is Maagnchi’s, my favorite Korean food blogger.  I substituted potato starch with corn starch because I couldn’t find potato starch; and by ‘I couldn’t find’ I mean I didn’t try.

  • 3 potatoes
  • 1 onion
  • 1/4 cup corn starch
  • salt
  • Vegetable oil for frying

Peel the potatoes, wash and submerge in cold water. This will prevent them from oxidizing and turning brown.

Peel the onion and cut in half.

Grate the onion and potatoes on the small side of the grater. I like to alternate between the onion and potato because I find the onion prevents the potato from turning brown. This theory/technique is backed by zero science.

Once the potatoes and onion are grated add the corn starch, salt and mix well. The batter will have the consistency of pancake batter.

Place a shallow frying pan on medium high heat and heat the oil.

Have enough oil to cover the bottom of the frying pan.

Once the oil is hot, spoon small amounts of the batter into the oil and flatten into disks with the back of the spoon. In the original recipe Maagnchi makes one big pancake and cuts it into wedges; this is also a delicious option.

Turn the pancakes over once they have browned.

When both sides are dark golden brown remove the potato pancakes and place on paper towels to drain out the excess oil. Sprinkle with salt while they are still hot.

These pancakes are scrumptious hot and just as scrumptious at room temperature. I served them with a dollop of sour-cream and a sprinkling of chopped green onions.

Korean Potato Pancakes (Gamjajeon)

Korean Potato Pancakes (Gamjajeon)

This recipe is the equivalent of Korean latkes. The only main difference is the texture of the potatoes. In traditional ladkes, you would grate the potatoes on the side of the grater with the biggest holes and then squeeze out any excess liquid. For this recipe the potatoes and onions are grated on the smallest side of the grater and the liquid is thickened with corn starch. Another notable difference is the absence of eggs as a binder; making this recipe vegan friendly. The original recipe is Maagnchi's, my favorite Korean food blogger.  I substituted potato starch with corn starch because I couldn't find potato starch; and by 'I couldn't find' I mean I didn't try. 

Ingredients

  • 3 potatoes
  • 1 onion
  • 1/4 cup corn starch
  • salt
  • Vegetable oil for frying

Instructions

  1. Peel the potatoes, wash and submerge in cold water. This will prevent them from oxidizing and turning brown.
  2. Peel the onion and cut in half.
  3. Grate the onion and potatoes on the small side of the grater. I like to alternate between the onion and potato because I find the onion prevents the potato from turning brown. This theory/technique is backed by zero science.
  4. Once the potatoes and onion are grated add the corn starch, salt and mix well. The batter will have the consistency of pancake batter.
  5. Place a shallow frying pan on medium high heat and heat the oil. Have enough oil to cover the bottom of the frying pan.
  6. Once the oil is hot, spoon small amounts of the batter into the oil and flatten into disks with the back of the spoon. In the original recipe Maagnchi makes one big pancake and cuts it into wedges; this is also a delicious option.
  7. Turn the pancakes over once they have browned.
  8. When both sides are dark golden brown remove the potato pancakes and place on paper towels to drain out the excess oil. Sprinkle with salt while they are still hot.
  9. These pancakes are scrumptious hot and just as scrumptious at room temperature. I served them with a dollop of sour-cream and a sprinkling of chopped green onions.
http://www.foodosopher.com/gamjajeon/