KCook
Sign in
← All recipes
Side dishes

Potato Pancake

Cook mode
gamja-jeon

Crispy Korean potato pancake with a chewy center.

Easy25 min2 servings★ 63VeganContains soy
Potato Pancake

History & culture

Potato pancakes (gamja jeon) reflect Korea's twentieth-century adoption of potatoes as a field crop and a versatile home ingredient. Rural and urban cooks may grate or slice potatoes into simple pan-fried rounds, often served with soy-vinegar dip at casual meals. The dish has become a comfort food at restaurants and home tables, sometimes compared with other jeon but distinct in its starchy texture.

Servings
2

KCook

Ingredients & steps

Cook mode

Ingredients

  • Onion
    ¼ small, grated
  • Potato
    3 medium
  • Neutral cooking oil
    3 tbsp

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp

    2 tbsp
  • Salt
    ½ tsp

Steps

  1. 110 min

    Grate potatoes and onion. Drain in a sieve; pour off the liquid but fold the settled potato starch back into the batter. Season with salt.

    • Potato
    • Onion
    • Salt
  2. 2Medium heat

    Heat oil in a pan on medium. Spread potato mixture into a thin round patty.

    • Neutral cooking oil
  3. 3Medium heat10 min

    Fry 4–5 minutes per side until edges are golden and center is chewy.

    • Potato
  4. 4

    Serve hot with soy sauce.

    • Soy sauce

Storage & reheating

Eat fresh. Leftovers reheat in a pan; microwave makes them soft.

Troubleshooting

  • ⚠️ Pancake falls apart

    → Drain potato liquid thoroughly and keep the patty thin.

  • ⚠️ Center is raw

    → Cover pan briefly on low heat after browning both sides.