Crispy Korean potato pancakes (gamja-jeon) are pan-fried from a simple potato-and-onion batter. Naturally gluten-free and vegan, they’re perfect as a snack or appetizer, especially when served with a tangy soy-chili dipping sauce.
If you have a few potatoes on hand, these gamja-jeon are an easy, satisfying choice. The exterior becomes golden and crisp while the center stays tender and slightly chewy. The recipe uses only a handful of ingredients, yet yields a distinctive savory flavor.
They look thin and crepe-like, but texture and taste set them apart. I remember my mother making these every summer when new potatoes were available; she always added onion to deepen the flavor. That simple addition remains my favorite way to prepare them.
With just potatoes, onion, and a bit of starch, gamja-jeon achieves its signature chew and savory finish. They’re quick to make and delicious year-round.
Don’t skip the soy-chili dipping sauce — it adds brightness and balance. Without it, the pancakes are simply warm potatoes; the sauce turns them into something memorable.
How to make Korean Potato Pancake
Begin by preparing the dipping sauce: combine soy sauce, vinegar, sliced fresh chili, a little sugar, water, and toasted sesame seeds. Set it aside so the flavors meld while you make the pancakes.
Place peeled, diced potatoes and diced onion into a blender or food processor and pulse until smooth. If you prefer a more rustic texture, grate the potatoes and onion by hand instead.
Transfer the purée to a bowl and stir in potato starch and a pinch of salt. If potato starch isn’t available, rice flour or cornstarch work as alternatives. The starch helps bind the batter and creates a pleasant chew.
Heat a skillet over medium-high and add oil — don’t be stingy; hot oil produces crisp edges. Pour a ladleful of batter into the pan and quickly spread it thin with the back of the ladle. You should hear an immediate sizzle and see bubbling along the edges.
Cook each pancake 2–3 minutes per side until deep golden and crisp, adding oil as needed. Thin pancakes cook quickly, so monitor the heat to avoid burning.
Serve gamja-jeon hot so the edges stay crisp. Tear pieces with chopsticks or a fork and dip into the prepared soy-chili sauce for the best experience.
Note: Avoid making the batter too far in advance. The mashed potato mixture will oxidize and darken with time. Because the recipe comes together quickly, it’s best made just before frying.
If you have leftovers, store them in the refrigerator and reheat briefly in the microwave or pan-fry again to restore crispness.
Other Korean Pancake Recipes
- Crispy Korean Vegetable Pancakes (Yachaejeon)
- Kimchi Pancakes (Kimchi Jeon)
- Korean Scallion Pancakes with Seafood (Pajeon)
- Kale Gochujang Pancakes (Jangtteok)
Easy Korean Potato Pancake (Gamja-jeon)
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Ingredients
- 3 medium Yukon potatoes, peeled and diced
- 1/4 large onion, diced
- 3 tbsp potato starch, or rice flour
- 1/2 tsp salt
- 4 tbsp oil
For dipping sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp water
- 1 tsp sugar
- 1-2 fresh green and/or red chilies, sliced
- 2 tsp toasted sesame seeds
Equipment
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blender
Instructions
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Make the dipping sauce by combining soy sauce, vinegar, water, sugar, sliced chilies, and toasted sesame seeds in a small bowl. Set aside.
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Put the potatoes and onion in a blender and pulse to a purée. Transfer to a bowl, add the potato starch and salt, and mix until combined. Use rice flour or cornstarch if potato starch is unavailable.
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Heat a tablespoon of oil in a pan over medium-high heat until very hot. Pour a ladleful of batter into the pan; it should sizzle immediately. Quickly spread the batter thin with the ladle.
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Cook 2–3 minutes per side until the edges are deep golden and crisp. Flip and cook the other side for another 2–3 minutes. Add oil as needed and repeat with the remaining batter.
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Serve the pancakes hot with the dipping sauce.
Notes
- Use a cast iron, carbon steel, or crepe pan for a nice golden sear; a thin steel crepe pan works well.
- The traditional Korean method uses hand-grated potatoes for a more textured pancake.