Crispy Korean potato pancakes (gamja-jeon) are pan-fried from a simple potato-and-onion batter. Naturally gluten-free and vegan-friendly, they pair perfectly with a tangy soy-chili dipping sauce and make an easy snack or appetizer year-round.
If you have a few potatoes on hand, try making gamja-jeon. The pancakes fry up crisp on the outside and tender with a slightly chewy center, using only a handful of ingredients. They look almost like thin crepes, but the texture and flavor are uniquely potato-forward.
These were a childhood favorite in my family. My mother made them during new potato season, shredding or blending the potatoes with a bit of onion for extra flavor. Her version—simple and unfussy—remains my benchmark.
With just three core ingredients—potatoes, onion, and a touch of starch—these gamja-jeon have the signature chew and savory taste you want from a Korean pancake. Serve them hot with the dipping sauce for best results.
Don’t skip the soy-chili dipping sauce: it adds acidity, heat, and a little sesame nuttiness that elevates the pancakes beyond “just hot potatoes.”
How to make Korean Potato Pancake
Begin by preparing the dipping sauce: combine soy sauce, vinegar, sliced fresh chili, a little sugar and water, and toasted sesame seeds. Set it aside to let the flavors meld while you make the pancakes.
Peel and chop the potatoes and a portion of onion, then blend or grate them into a smooth purée. A heavy-duty blender makes quick work of this, but traditionalists often grate the potatoes by hand for a more rustic texture.
Mix the potato purée with potato starch and a pinch of salt. If you don’t have potato starch, rice flour or cornstarch can be used as substitutes. The starch helps bind the mixture and gives the pancakes their chewy bite.
Heat a skillet over medium-high until hot, then add a generous tablespoon of oil. Pour a ladleful of batter into the pan and spread it thinly; you should hear an immediate sizzle. Cook the pancakes for 2–3 minutes per side until the edges are deeply golden and crisp. Use enough oil to ensure crisp edges—this is key.
Serve gamja-jeon straight from the pan while still hot and crisp. Tear or cut them into pieces and dip into the soy-chili sauce. They’re especially good when the contrast between the crispy exterior and soft interior is fresh.
One tip: don’t prepare the batter too far in advance. The mixture can oxidize and turn brown if left sitting, which affects appearance. Because the recipe comes together quickly, it’s best to blend and cook right away.
Leftovers keep well in the refrigerator. Reheat briefly in the microwave or quickly pan-fry to restore crisp edges.
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 chilis, or jalapeños, sliced
- 2 tsp toasted sesame seeds
Equipment
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blender
Instructions
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Make the dipping sauce by mixing soy sauce, vinegar, water, sugar, sliced chilies, and toasted sesame seeds in a small bowl. Set aside.
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Blend potatoes and onion until you have a coarse to smooth purée. Transfer to a mixing bowl and stir in potato starch and salt. Adjust starch if the mixture seems too wet.
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Heat 1 tablespoon oil in a pan over medium-high heat until very hot. Pour in a ladle-full of batter; it should sizzle at once. Quickly spread the batter thin with the ladle.
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Cook 2–3 minutes per side, until edges are golden and crisp. Flip and cook the opposite side for another 2–3 minutes. Add more oil as needed and repeat with 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 an even golden sear; a thin crepe pan works well, too.
- The traditional Korean approach is to hand-grate potatoes for a more textured pancake.