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  • Writer's pictureHelen ModernPepper

Korean Potato Pancakes (Gamjajeon: 감자전) Recipe + Tasting Show/Mukbang - Ep. #62

Updated: Aug 29, 2019

Potato Pancakes (GamJaJeon: 감자전) might not be as popular as your Kimchi Pancakes (KimchiJeon 김치전), Mung Bean Pancakes (BinDaeTteok 빈대떡) and Seafood Pancakes (HaeMulPaJeon 해물파전). BUT Korean Potato Pancakes are just as or might be tastier than its popular counterparts, in my opinion. These potato pancakes are chewy on the inside and crispy on the outside. Simply divine when you dip it in soy-sauce dipping sauce (GanJang YangYeom 간장 양념). And these pancakes require minimal ingredients and pretty simple to make!

I grew up GangWon Province (강원도), known for so many great things, including delicious potatoes! So naturally, I grew up eating loads of potatoes. These potato pancakes were a stable snack that my grandmother made for me. Such great memories of my grandmother feeding me bites of GamJaJeon dipped in soy-sauce dipping sauce! I hope you make these and share with your loved ones!

This Korean Potato Pancake (GamJaJeon: 감자전)Video Recipe Includes: How To Make Korean Potato Pancakes From Scratch How To Prepare & Puree Potatoes How To Pan Fry Puree Potatoes How To Make Silver Dollar Size Potato Pancakes How To Make Soy-Sauce Dipping Sauce (GanJang YangYeom 간장 양념) Korean Potato Pancakes Tasting/Eating Show/Mukbang

Below you will find the following information:

- Other suggested Modern Pepper video recipes

- Ingredients

- links for ingredients and suggested kitchen gadgets for Korean Potato Pancakes

- Recipe instructions

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Thanks for watching!


Korean Mung Bean Puree Pancakes (Vegan Friendly) BinDaeTteok 빈대떡 - Modern Pepper #23

Korean Seafood Pancake Recipe: HaeMul PaJeon 해물 파전 (Korean Pancakes Series) Modern Pepper #33

Kimchi Pancakes (KimchiJeon 김치전) + Soy Sauce Dipping Sauce For Korean Pancakes - EASY RECIPE - Ep#18


2 lbs. Potatoes (Peeled, Russet potatoes were used in this recipe but any potato will suffice)

2 Tbsp Sweet White Rice Flour (찹쌀가루)

3 Pinches Kosher Salt (generous pinches, approximately 1/2 Tsp)

1 Cup cold water

2 Tbsp Olive Oil (per each batch of panfry)

Freshly ground black pepper (approximately 10 turns on your peppermill/less than 1/4 Tsp)

All of the natural potato starch from the potato puree

Soy Sauce Dipping Sauce

- 1 Tbsp Soy Sauce

- 1 Tbsp Water

- 1 Tbsp finely chopped scallions (green parts only)

- 1/2 Tbsp Shallots (finely chopped)

- 1/2 Tbsp Korean Red Pepper Flakes (GoChuGaRu)

- 1/2 Tsp Korean Sesame Seed Salt

- 1/2 Tsp Sesame Oil


(Do not click on the photos, please)

VitaMix 5200 Blender Professional Grade (64 oz Container)


VitaMix Certified Refurbished (2 Speed Blender)


All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver CLICK HERE:

Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"


Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set CLICK HERE:

Regency Natural Ultra Fine 100% Cotton Cheesecloth


HuaLan Japanese Style Natural Wood Chopsticks Set Reusable Classic Style Chopsticks 5 Pairs


Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives


Kikkoman Soy Sauce


Sesame Seed Salt


Mochiko Sweet Rice Flour


McCabe Organic Sweet Rice Flour


Ottogi Premium Roasted Sesame Oil, 10.82 Ounces


Kadoya 100% Pure Sesame Oil 5.5 oz


Olive Oil Greek medal winner


Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil


Spicy World Peppercorn (Whole)-Black Tellicherry


COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch



Soak the peeled potatoes in a large bowl filled with cold water. Let the bowl sit on your kitchen counter for 1 hour. Alternatively, you can leave the bowl in the refrigerator overnight.

Drain the water completely after soaking. No need to dry the potatoes. You can hand puree the potatoes or use a blender. If using a blender, cut the potatoes into big chunks. Add half of the potatoes to your blender with 2 cups of cold water, at a time. Do not continuously blend the potatoes. Instead, just switch on and off the button to pulse-puree the potatoes, as shown in the video. (Using the Vitamix, we switched on and off the button 6 times, on low-setting. Depending on your blender, it might take more or less than 6 times.) You want to puree the potatoes so that it is slightly thicker than the consistency of apple sauce.

Place your colander into a large bowl and layer the colander with a cheesecloth. Then pour the pureed potatoes into the cheesecloth bowl and let it rest for 10 to 15 minutes. You can use a spoon to gently move the puree around to help the excess liquid.

Then lift the cheesecloth and make a twist on top. Slowly start squeezing out the excess water by twisting the cloth and squeezing with your hands. You want to squeeze until some liquid still remains. You want the consistency of the potatoes to be such that you can shape it into a small pancake size in you hands. The potato, at this point, should not be runny or like apple sauce.

Do not throw away the potato liquid in the bowl. Let the liquid rest in the bowl for 5 to 10 minutes and all of the natural potato starch should collect to the bottom of the bowl. Then slowly pour out the liquid so that only the natural potato starch remains.

In a large bowl, add the squeezed potato, sweet white rice flour, 3 generous pinches of salt, freshly ground black pepper, and all of the natural potato starch from the potato liquid. Mix well using your hands. Slowly add cold water (1/4 cup at a time/maximum of 1 cup) to remoisten the mixture. Depending on where you live (i.e. altitude, humidity, temperature...etc.), you might need to add less or more water to remoisten the mixture. The consistency should be that of a mashed potato, after the mixture is remoistened. Gently pat down the potato mixture and cover it with a saran/plastic wrap. Store the bowl in the refrigerator for 15 minutes.

In a large non-stick frying pan, on medium-high heat (make sure to preheat your frying), add 2 Tbsp of olive oil. Add a scoop of the potato mixture and pad it down with your spatula and make sure to push up the edge to keep the round shape thick. Move the pan around to redistribute the oil around the patty. Cook on each side for 2 to 3 minutes or golden brown. These pancakes are best enjoyed eaten right away. Make sure to dip it in the soy-sauce dipping sauce. Without the dipping sauce, these pancakes will taste bland.

Soy Sauce Dipping Sauce: All all the ingredients and mix well. You can prepare this a few days in advance. Just store it in the refrigerator.

Bon Appétit🤗

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