Korean potato pancake (Gamjajeon)

 

Gamjajeon is the kind of cozy Korean home-style snack that feels a little magical: you start with plain potatoes and end with a golden, ultra-crispy pancake that’s nutty, savory, and impossible not to “just taste” five times.

This version leans hard into what makes it special—100% potato, no flour—plus one simple technique that changes everything: drain the potato liquid, let the starch settle, and mix it back in for the best texture.

Serve your gamjajeon (Korean potato pancake) with a bright, tangy choganjang dipping sauce and you’ve got the perfect anytime plate—snack, side, or light meal.

If you’re on a Korean pancake kick, this is a great jumping-off point for another jeon recipe like a scallion pancake or kimchi pancake next.

What is Gamjajeon? 

Gamjajeon (감자전) belongs to the broader family of Korean savory pancakes called jeon. Unlike flour-based pancakes, this version relies entirely on the potato's natural starch to hold everything together. The result is a lacy, craggy exterior with a satisfying bite—never gummy or dense.

Texture defines this dish. Hand-grated potato produces irregular shreds that crisp into delicate edges, while the settled starch creates a cohesive, slightly elastic center. The flavor is clean and nutty, letting the potato speak for itself. A quick dip in choganjang, the classic soy-vinegar sauce, adds brightness without overwhelming the main attraction.

My Other Korean Pancakes To Try Next

• Crispy Korean Zucchini Pancake (Aehobak Chaejeon)
• Kimchi Pancake (Kimchi Jeon) Recipe
• Korean Seafood Pancake with Dipping Sauce
• Pajeon (Korean Scallion Pancake)
• Korean tuna pancakes - Chamchijeon

What You’ll Need to Make gamjajeon (Korean potato pancake)

Tools & equipment (checklist):

• Box grater (or handheld grater)
• Mixing bowl
• Fine-mesh sieve/strainer
• Spoon (for pressing out liquid)
• Small bowl or measuring jug (to catch potato liquid)
• Nonstick or well-seasoned skillet
• Thin spatula (for easy flipping)
• Paper towel or a rack (for draining)

Pantry staples:

• Neutral cooking oil
• Soy sauce and vinegar (for choganjang)

The Potato Pancake You’ll Make on Repeat

Gamjajeon is a Korean potato pancake that turns simple potatoes into a perfect contrast of crisp edges and a tender, slightly chewy center. And the best part is how clever it feels without being fussy: the potato’s own starch helps it hold together (so it doesn’t rely on a bunch of flour to act right), which makes the texture extra satisfying.Then you dip a hot, crispy bite into that classic soy-and-vinegar sauce and suddenly you’re standing over the stove thinking, “Okay… I should’ve made a double batch.

 

Ingredients

Gamjajeon (serves 2)

• 3 medium potatoes, peeled (about 600 g)
• Neutral cooking oil, for pan-frying (use generously)
• Fine salt, optional (a small pinch or two)

Choganjang dipping sauce

• 1 tablespoon soy sauce (15 ml)
• 1 tablespoon vinegar (15 ml)
• 1/2 tablespoon sugar, optional (7.5 ml)

Method / Instructions

1. Prep the potatoes.

   
   
   Peel and rinse the potatoes. Keep a towel nearby—this gets a little juicy.
   
   

2. Grate the potatoes (for the best texture).

   
   Grate the potatoes on the fine side of a box grater into a bowl. This is the key step behind the “grated potato vs blended potato for Korean potato pancakes” debate: grating gives you a more craggy, lacy pancake with a bit of bite.
   

3. Drain and press out moisture.

   
   
   Set a fine-mesh sieve over a bowl. Add the grated potato and press firmly with a spoon to squeeze out as much liquid as you can.
   

4. Let the starch settle (the crispiness trick).

   
   
   Leave the drained potato liquid in the bowl for about 10 minutes. The starch will sink to the bottom. Carefully pour off the clear water on top and keep the white starch.
   
   
   This “why you drain potato water and keep the starch for gamjajeon” step is what helps the pancakes bind and fry up extra crisp.
   

5. Recombine and mix.

   
   
   Add the pressed grated potato back into the bowl with the reserved starch and mix well. If you want, add a small pinch or two of salt.
   

6. Pan-fry for crispy jeon edges.

   
   
   Heat a skillet over medium heat and add a generous layer of oil (you want the edges to sizzle). Spoon in the mixture and spread into small rounds for the small pancake method for extra crispy edges.
   Cook until the bottom is golden and the edges start to look slightly translucent and set.
   

7. Flip, press, and finish.

   
   
   Flip each pancake, then gently press with a spatula to help it cook evenly. Fry until both sides are deeply golden and crisp. Transfer to a rack or paper towel. Repeat with the remaining mixture, adding oil as needed.
   
   

8. Make the choganjang dipping sauce.

   
   Stir soy sauce and vinegar together; add sugar if you like it lightly sweet. This simple “choganjang dipping sauce for potato pancakes (soy sauce + vinegar)” is the classic bright counterpoint to the rich, crisp pancake. 

9. Serve right away.
   Gamjajeon is at its best hot from the pan, dipped and devoured.

   

Tips for Success

Grated potato vs blended potato for Korean potato pancakes

A food processor or blender turns potatoes into a smooth puree that fries up dense and gluey. The box grater's irregular shreds create gaps where oil can penetrate, yielding the lacy, cracker-like edges that define excellent gamjajeon. If you must use a blender, pulse minimally and expect a different texture.

How much oil to use for crispy jeon edges

Generous oil is non-negotiable. The potato mixture should sizzle actively when it hits the pan. Too little oil produces pale, soggy pancakes. You are not deep-frying, but you are not sautéing either—aim for a thin pool that coats the entire cooking surface.

Small pancake method for extra crispy edges

Making several small pancakes rather than one large one multiplies your crispy perimeter. It also makes flipping far easier. Two to three inches in diameter is ideal.

Make-ahead tips: keeping potato pancakes crisp

Gamjajeon does not hold well. The interior moisture migrates outward, softening the crust within minutes. If you must reheat, use a hot skillet with a touch of fresh oil rather than a microwave. For best results, serve straight from the pan.

What to Serve With Gamjajeon

These pancakes anchor a simple Korean meal beautifully. Pair them with a refreshing cucumber salad or spicy radish banchan to cut through the richness. For a heartier dinner, add a bowl of doenjang-jjigae or kimchi-jjigae—something warm and brothy balances the crisp fried texture.

If you enjoy this style of cooking, explore other Korean pancakes like pajeon (scallion pancake) or kimchijeon. The techniques transfer directly, though each brings its own character.

Frequently Asked Questions

Why do you drain potatoes for gamjajeon?

Draining removes excess water so the pancakes fry instead of steam. Letting the liquid sit allows the potato starch to settle, which is then mixed back in to naturally bind the shredded potatoes without flour.

Do you need flour or starch for Korean potato pancakes?

No. Gamjajeon relies on the potato’s own starch for structure. Adding flour or extra starch can dull the clean potato flavor and create a heavier, slightly gummy texture.

What’s the best dipping sauce for gamjajeon?

Choganjang—typically soy sauce mixed with vinegar—is the classic pairing. The sharp acidity balances the rich, crispy pancake beautifully. Some cooks add a pinch of sugar or a drop of sesame oil.

My batter looks watery—what should I do?

Press the grated potatoes more firmly to remove moisture, then remix them with the reserved potato starch. Also keep the pan at steady medium heat so excess moisture evaporates as the pancake crisps.

What are the best potatoes for gamjajeon?

Starchy potatoes like russets produce the crispiest edges and best chew. Yukon Golds work well too, with a slightly creamier interior. Avoid waxy potatoes, which lack enough starch to hold together properly.

Make It Tonight

If you have a few potatoes and a skillet, you can make gamjajeon (Korean potato pancake) tonight—and once you taste that crisp edge with choganjang, you’ll understand why this is such a beloved home-style favorite.

Afterward, keep the Korean pancake theme going with another jeon recipe (like a scallion pancake or kimchi pancake), or round out the table with a light banchan and a warming soup or stew for an effortless Korean-style meal.