Crunchy on the outside, chewy and soft inside, is there anything better than gamja jeon? These simple Korean potato pancakes are the perfect savoury snack for dipping! Get the full measurements, tips and ideas to make it your own: [ Ссылка ]

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☕️ About this recipe:

There’s nothing better than the perfect combo of chewy, melty insides and crispy, crunchy outsides on these savoury potato pancakes.

Korean pancakes are a great way to use up those last few potatoes in the bottom of your bag, and perfect as a quick and tasty snack with just a handful of ingredients!

This recipe is vegan and suitable for gluten free diets, so you can easily share them around. It’s also super adaptable - add extra veggies, mushrooms, chilli or get creative with your dipping sauces to really make it your own (keep reading for more tasty ideas).

🥒 Ingredients:

400 g potatoes peeled
1 cup water
½ long green chilli pepper large and sliced, sub spring onion or capsicum / bell peppers
2 tbsp onion grated or blended
2-4 tbsp vegetable oil for frying
Salt and pepper to taste

For the dipping sauce:
1 tbsp onion grated or blended
1 spring onion / green onion chopped
½ long green chilli pepper large and chopped
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp water
½ tsp sesame seeds

👩‍🍳 Recipe Steps:

00:00 - How to Make Gamja Jeon
00:08 - Make the dipping sauce first
00:32 - Blend the potatoes and water
00:48 - Strain through a nutmilk bag or cheesecloth
00:59 - Let the liquid settle, then extract the potato starch
01:03 - Mix starch with potato solids, onion, chilli, salt & pepper
01:37 - Fry as small pancakes or one large pancake until crispy

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