Korean Potato Pancake/ Gamjajeon

Gamjajeon is a variety of  Korean style pancake, made by pan-frying finely grated potato on a frying pan with any type of vegetable oil until golden brown. Gamjajeon is traditionally made with only potato, salt, and oil. According to taste, the grated potato may be supplemented with finely shredded potatoes, carrots, onions or scallions, sliced mushrooms, or garlic chives, which adds color and crunchy texture to the dish. Gamjajeon can also be garnished with shredded fresh red and green chili pepper. It is served with a dipping sauce called choganjang, made of soy sauce and vinegar.

                  These pancakes are very easy to prepare. I want to make these pancakes in a traditional way so I grated the potatoes, we can also grind them instead of grating them. Soon I will post that version too. I made two types of potato pancakes. I divided the grated potato into two portions. For the first portion, I added salt, oats flour and pepper. For the second portion I added mint-coriander leaves-chilli paste, oats flour and salt. We can add all-purpose flour instead of oats flour.

Yield: 15-18 pancakes
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min.

Ingredients:

• 5 small Potatoes
• Salt to taste
• 1/4 cup Oats Powder (adjust less or more as required)
• 1/2 onion, chopped
• Pepper to taste
• Oil to fry them.

For dipping sauce:

• 2 tsp Soy sauce.
• 1 tsp Vinegar
• 1/4 tsp roasted Sesame seeds

Method:

• Grate the potatoes.
• Mix salt, oats powder, chopped onion and pepper to the grated potatoes. (If you want add mint,coriander,chilli paste)

• Heat a pan add 1 tsp oil and spread it all over the pan.
• Divide the potato mixture into small portions and make them into roundels.
• Place a roundel on the pan and press it with hand or spoon.

• Drizzle oil over the pancakes and fry them both sides until they turn golden brown.

• Serve them hot with vinegar, soy sauce dip or sauce of your choice.