Korean potato pancakes (Gamjajeon: 감자전)

By Maangchi · 30 min

Ingredients

Instructions

1. Cut the peeled potato into small chunks and blend in a food processor with the water, chives and salt until smooth.
2. Strain the purée over a bowl, pressing gently so the starch water drains through.
3. Let the bowl stand for 1 minute so the starch settles, then pour off the water and add the starch back to the potato mixture. Stir.
4. Heat a non-stick pan over medium heat with a few drops of oil.
5. Spoon the mixture into about 2-inch disks. Add the pepper strips to the top and press them in. Cook until the bottom is light brown, then flip. Cook about 1 minute more until golden, then flip once more and cook 10 seconds.
6. Move to a plate and repeat until the batter is used up, making about 10 pancakes.
7. Mix the soy sauce, vinegar and sesame seeds for the dipping sauce.
8. Serve hot with the dipping sauce.

Summarized from Maangchi's video. Watch it for the details.

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