Another simple banchan (side dish) that I will made especially when there's no meat on the table. I've tried out few recipes on Gamja-jeon in the past, some add-in extra potato starch ; some recommend grated onion ; some grind the potato with water in blender - separate the paste & water then get starch from the water and mix again ; some julienned the potatoes & add in extra vegetables together before pan-fried, etc. I still prefer this simple and direct way of making Gamja-jeon. Just grated it manually, add a pinch of salt and pan-fry till perfection.
1 Large Potato (250gram)
For Dipping Sauce:
Soya sauce - 2 tablespoons
Water - 1 tablespoon
Vinegar - 1tablespoon
1/2 Red chilli pepper - slice
1/4 Yellow onion - thinly slice
1 stalk of Green Onion - finely chop
1-2 pinch of sugar
How to cook :
Peel and grate the 250gm potato by using a grater. 1 potato can make 1 potato pancake that served 2 adults.
Add a pinch of salt into the grated potato. It is normal that some the grated potatoes turn dark due to oxidise.
Heat up the frying pan on medium high heat, add 2 tablespoons of cooking oil, move and swirl the pan so the oil spread all over the pan evenly. Add in the grated potato and spread it evenly into round shape by using a spatula.
Cook until the bottom of the Gamja Jeon turn golden crips. usually it takes about 2-3 minutes over medium high heat.
Flip over and let it cook for another 2-3 minutes until it turn crips then it is done! I like my Gamja-jeon thin, so I am using a 30cm frying pan here. If you like your Gamja-jeon thick, use much smaller frying pan e.g. 23cm.
I try to garnish the Gamja Jeon with chilli pepper slice but it fail to looks pretty lol.
Make dipping sauce - this dipping sauce is suitable for simple Gamja Jeon (with no extra ingredient) like what I cook here. Mix all ingredients well and serve together with Gamja Jeon. We don't dip our Gamja Jeon into the sauce, instead we take some of the marinated veggies and place on top of the a slice of Gamja Jeon and eat together.