Crispy & Chewy Korean Potato Pancakes (Gamja-chae-jeon) Recipe

Bright Wisdom
5 days ago
2 min read

Hi everyone! Welcome back to my kitchen. Today, I’m sharing a recipe that is a literal lifesaver when you have nothing in the fridge but a few stray potatoes.

If you’re a fan of Hash Browns or Rösti, you are going to fall in love with Gamja-chae-jeon (감자채전).

Unlike the traditional Korean potato pancake where you grate the potato into a paste, this version uses thin strips (matchsticks).

It’s faster, easier, and gives you that perfect "crispy on the outside, chewy on the inside" texture without needing a single spoonful of flour or starch!

The Secret: No Flour, No Rinsing!

Most people rinse their sliced potatoes to get rid of the starch, but for this recipe, we want that starch. It acts as a natural glue that holds the pancake together.

Ingredients

3 Medium Potatoes
Salt & Pepper (to taste)
Cooking Oil (be generous!)
Optional Toppings: 1 Egg, shredded cheese (Mozzarella or Cheddar)

Step-by-Step Instructions

1. Slice it Thin

The key to a successful Gamja-chae-jeon is the thickness of the potato. The thinner the strips, the better they stick together and the crispier they get.

Tip: Use a mandoline slicer if you aren't confident with your knife skills—just please be careful with your fingers! I personally like to mix two different thicknesses to get a variety of textures.

2. Sweat the Potatoes

Place your potato strips in a bowl. Do not rinse them. Sprinkle a pinch of salt and toss them well. Let them sit for 5–10 minutes. You’ll notice the potatoes softening and a bit of moisture drawing out. This "potato juice" combined with the natural starch is what makes the pancake chewy and cohesive.

3. Fry Until Golden

Heat a pan over medium heat and add a generous amount of oil. Take a handful of the potato strips and spread them thinly and evenly across the pan.

Pro Tip: Leave a small hole in the center. It helps the heat distribute evenly for a crispier finish!

4. The Waiting Game

Don't touch it! Let it cook on medium-low heat until the bottom is deeply golden brown. When the edges look crispy and brown, it’s time for the flip. (I did a fancy mid-air flip with mine, but since the pan was heavy, I had to use both hands—sadly, no video of that move today!)

5. Add the "Protein Punch" (Optional)

Once flipped, press down with a spatula. Now, remember that hole in the middle? I cracked an egg right into it and sprinkled some cheese around the edges. Lower the heat, cover with a lid for 3–5 minutes, and let the steam melt the cheese and cook the egg to a perfect sunny-side up.

How to Enjoy It

Since the cheese adds a bit of saltiness, you don't really need a dipping sauce. However, if you want that extra kick, I recommend:

Soy-Vinegar Sauce: 1 tbsp Soy Sauce + 1 tbsp Vinegar + 0.5 tbsp Sugar.
Ketchup: Surprisingly, it pairs perfectly with this!

This is the ultimate healthy snack—carbs from the potato, protein from the egg and cheese. It’s perfect for a rainy day or as a kid-friendly snack that’s much healthier than store-bought chips.