Crispy Korean Potato Pancakes (Gamjajeon) Recipe

Have you ever stumbled upon a recipe that feels like a warm hug from the inside? That’s exactly how I feel about this Crispy Korean Potato Pancakes (Gamjajeon) recipe. It’s one of those dishes that’s delightfully simple but packs a punch with the perfect crispy edges and tender cheesy center. Whenever I crave something crunchy yet comforting, these pancakes are my go-to!

This Crispy Korean Potato Pancakes (Gamjajeon) recipe is perfect as a snack, appetizer, or a fun side dish at dinner. Trust me, once you get the hang of grating the potatoes just right and mastering the frying technique, you’ll want to make these again and again. Plus, they come together with minimal fuss, making them a practical choice when you want something impressive without hours in the kitchen.

Ingredients You’ll Need

Each ingredient here plays a key role in making these pancakes irresistibly crispy and flavorful. Russet potatoes provide that classic starchy texture, while cornstarch helps bind everything together without weighing it down.

Russet potatoes: Choose firm, starchy potatoes for maximum crispiness—avoid waxy ones like red potatoes.
Cornstarch: This binds moisture and keeps your pancakes light and non-gummy, critical for that crisp crust.
Salt: Enhances the natural potato flavor—don’t skip it!
Black pepper: Adds a subtle kick that balances the cheese’s creaminess.
Green onions: These give a mild onion flavor and a fresh pop of color—finely chopped is the way to go.
Mozzarella cheese: I love mozzarella here for its melty, gooey effect, but cheddar or pecorino work well if you prefer a sharper taste.
Oil for cooking: Use a neutral oil with a high smoke point like vegetable or canola to get that perfect golden crust without burning.

Variations

One thing I adore about cooking Korean potato pancakes is how versatile they are. I often tweak the recipe depending on what I have on hand or who I’m cooking for. Feel free to make this recipe your own!

Cheese swap: I’ve tried mixing mozzarella with a bit of sharp cheddar for an extra punch—it adds a delicious depth to the flavor.
Herb upgrade: Adding some finely chopped chives or fresh parsley can brighten the dish beautifully.
Spicy kick: Sometimes I sprinkle in crushed red pepper flakes or a dash of gochugaru (Korean chili powder) for a subtle heat that wakes up the palate.
Vegan version: Skipping the cheese and using a bit more green onion with a pinch of garlic powder still makes for satisfying pancakes.
Texture twist: For a chunkier bite, leave some potato grated coarser rather than finely shredding them all.

How to Make Crispy Korean Potato Pancakes (Gamjajeon) Recipe

Step 1: Grate and Prepare Your Potatoes

Start by peeling your russet potatoes and grating them using the coarse side of your grater or a food processor. Patience is key here because you want them uniformly grated for even cooking. Once grated, squeeze out as much moisture as you can using a clean kitchen towel—this step is a game changer for crispy results. Too much moisture will make your pancakes soggy.

Step 2: Mix the Batter

In a mixing bowl, toss the grated potatoes with cornstarch, salt, pepper, and finely chopped green onions. Then fold in the grated mozzarella or your choice of cheese. I like to mix gently to keep some of the potato texture; the cheese adds creaminess that binds everything without needing eggs.

Step 3: Fry the Pancakes

Heat a generous layer of oil in a non-stick skillet over medium-high heat. Take a heaping spoonful of the mixture and flatten it gently into the pan—about 3 to 4 inches wide and roughly ¼ inch thick. Don’t overcrowd the pan; give each pancake room to fry properly. Cook for about 3-4 minutes per side, or until the edges turn golden and crispy. Flip carefully using a thin spatula to avoid breaking them.

Step 4: Drain and Serve

Once fried to a beautiful golden crisp, transfer the pancakes to a wire rack or paper towels to drain excess oil. This keeps them from getting soggy as they cool. Serve warm to enjoy the best texture and melty cheese goodness.

How to Serve Crispy Korean Potato Pancakes (Gamjajeon) Recipe

Three golden brown pancakes with green bits of scallions cooked on a black pan, each pancake showing a crispy texture with small browned spots, and some parts slightly more cooked than others. The pancakes are round with rough edges, and the green scallions are visible inside the pancakes, offering a fresh contrast to the warm tones. Some light oil glistens on the surface of the pan, and the background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle some toasted sesame seeds and a handful of thinly sliced green onions on top. Sometimes I drizzle a little soy sauce or a specially made dipping sauce right before serving—it really rounds out the flavors. A tiny smidge of gochugaru adds a festive red color and gentle heat that I find irresistible.

Side Dishes

This dish pairs wonderfully with simple Korean banchan like kimchi or pickled radish. I also love a light cucumber salad alongside for a fresh crunch contrast. For heartier dinners, Crispy Korean Potato Pancakes work well as a side to grilled meats or seafood.

Creative Ways to Present

For special occasions, I like stacking the pancakes into mini towers with layers of dipping sauce in between, garnished with microgreens. Another fun way is serving each pancake as an individual appetizer on small plates topped with a dollop of sour cream or kimchi relish for a flavor explosion.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be rare because these get eaten fast!), store them in an airtight container in the fridge for up to two days. I always separate layers with parchment paper to prevent sticking and sogginess.

Freezing

Freezing works well when you flash freeze the individual pancakes first on a baking sheet, then transfer to a freezer-safe bag. This way, they won’t clump together. When you want to enjoy them later, just pop them straight from frozen into a hot pan.

Reheating

To keep them crispy when reheating, I avoid the microwave and go straight to a skillet over medium heat with a little oil. This revives that golden crunchy exterior way better than any microwave zap!

FAQs

Can I make Crispy Korean Potato Pancakes (Gamjajeon) without cheese?

Absolutely! While cheese adds a lovely creaminess and helps bind the mixture, you can omit it for a dairy-free or vegan option. Just increase cornstarch slightly and consider adding finely chopped green onion and a pinch of garlic powder for more flavor.
How do I prevent the pancakes from getting soggy?

The key is removing excess moisture from grated potatoes by squeezing them thoroughly. Also, frying them in hot oil until crisp on both sides and draining on paper towels or a wire rack helps maintain crunchiness.
What’s the best potato to use for Gamjajeon?

Russet potatoes are the best choice because of their high starch content which yields the crispiest texture. Avoid waxy potatoes as they can make the pancakes dense and soggy.
Can I make these pancakes ahead of time?

Yes, you can prep the batter ahead and keep it refrigerated for a few hours before frying. Cooked pancakes store well in the fridge for a couple of days and freeze beautifully too.
What should I serve with Crispy Korean Potato Pancakes (Gamjajeon)?

They pair perfectly with Korean side dishes such as kimchi or pickled vegetables. You can also serve them with a simple soy sauce-based dipping sauce or a spicy gochujang dip for extra flavor.

Final Thoughts

This Crispy Korean Potato Pancakes (Gamjajeon) recipe holds a special place in my kitchen—it’s a dish that makes casual moments feel a little more festive. I hope once you give it a try, it becomes one of those recipes you reach for when you want a dish that’s comforting, crispy, and downright delicious. I’m confident you’ll enjoy every golden bite just as much as I do!