Gamja Jeon – Korean Potato Pancakes

Gamja Jeon Korean Potato Pancakes

Realizing that I’ve been using the oven almost exclusively lately, turning to other kitchen appliances seems to be in order. I hear that stove tops get heavy use in other kitchens so I’m dusting off the skillets and cooking with (gasp) fire instead of hot air.

Gamja jeon are savory skillet-crisped pancakes made with grated potatoes. In this version, diced peppers and pyogo (shiitake) mushrooms are added to the potato batter for added flavor and texture. A vinegar soy sauce dip, cho ganjang, is typically served with the lightly seasoned pancakes.

recipe adapted from Hi Soo Shin Hepinstall’s Growing Up in a Korean Kitchen
A Worldly Epicurean’s Delight: Korean hosted by PJ

감자전 – Gamja Jeon
Korean Potato Pancakes

makes 4 to 6 servings, about 12 to 16 pancakes

Gamja Jeon Korean Potato Pancakes Ingredients


1 egg
5 tablespoons cornstarch
1 hot red Korean pepper OR 1/4 red bell pepper, seeded and finely diced
1 hot green Korean pepper OR 1/4 jalapeño pepper, seeded and finely diced
4 pyogo (shiitake) mushrooms, finely diced
2 scallions, white and pale green parts only, minced
1 clove garlic, minced
2 pounds russet or Yukon Gold potatoes, peeled
pinch of salt
pinch of freshly ground black pepper
3 to 4 tablespoons vegetable oil

Gamja Jeon Korean Potato Pancakes Diced


  1. Crack the egg into a large bowl and beat lightly. Add the cornstarch and mix until thick and smooth.
  2. Add the red and green peppers, mushrooms, scallions, and garlic and mix well.
  3. Using a box grater or food processor, grate the peeled potatoes. Add the grated potatoes to the peppers and mushrooms. Season with salt and freshly ground black pepper. Fold together all of the ingredients only until evenly distributed.
    Gamja Jeon Korean Potato Pancakes Mixed
  4. In a cast iron or nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat just until a wisp of smoke appears.
  5. Use a spoon to drop mounds of batter on the skillet, about four at a time. Gently flatten each mound into rounds about 3 to 4 inches wide. Cook for about 4 minutes on each side, until crisp and golden brown. Repeat with the remaining batter and oil.
  6. Serve the potato pancakes as a side dish or appetizer with a bowl of cho ganjang (vinegar soy sauce dip, recipe follows) .

Gamja Jeon Korean Potato Pancakes Rack

초간장 – Cho Ganjang
Vinegar Soy Sauce Dip

makes 1/2 cup


2 tablespoons soy sauce
2 tablespoons cheongju (Korean rice wine) OR vermouth
2 tablespoons rice vinegar OR apple cider vinegar
1 tablespoon sesame oil
2 tablespoons freshly squeezed lemon juice
a pinch of salt

1 tablespoon coarsely chopped pine nuts OR toasted sesame seeds
a pinch of freshly ground black pepper


  1. Mix together the soy sauce, wine, vinegar, sesame oil, lemon juice, and salt.
  2. Add the pine nuts or sesame seeds and ground black pepper just before serving. Store leftover sauce in an airtight container and refrigerate for up to a week.
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37 Responses to “Gamja Jeon – Korean Potato Pancakes”

  1. snooky doodle says:

    what a nicepancake. quite different from what I m used to. I like it though

  2. Girl says:

    This is fantastic, would you know I had something similar today.. you might laugh but I put mayo on mine, your photos look stunning!

  3. Rosa says:

    These pancakes look absolutely delicious! Together with the sauce they are irresistible!



  4. PJ says:

    Thats a yumm looking pancake..Thanks for sending it to the event…

  5. yasmeen says:

    Spudilicious ,must be super good with the dipping sauce:)

  6. Meeta says:

    I just love the sound and look of these. Perfect for little get togethers!

  7. lisaiscooking says:

    The added vegetables make this potato pancake much more interesting than a plain one. They look really delicious!

  8. Food, Glorious Food » Blog Archive » Gamja Jeon - Korean Potato Pancakes says:

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  9. Asata @ Life Chef says:

    Aww man! I LOVE these things! Thanks for the recipe and as always, the detailed instructions. Once again, well done!

  10. Sara says:

    These look so good, and unique too! Not sure I’ve seen anything like them before. I bet they’re delicious.

  11. Soma says:

    Unlike u I use the fire more than the hot air:-) These are really cute, perfect for pickups for parties too. reminds me of latkes only with more flavor & texture.

  12. ZuMurphy says:

    I love this dish. Potato pancake with lots of fresh ingredients are just a perfect meal for breakfast, lunch, or dinner. Thank you for sharing the recipe.

  13. Jillian says:

    I never thought of adding shitakes to potato pancakes. They are two of my favorite things and these sound delicious!

  14. Zita says:, lovr the dip too :)

  15. MyKitchenInHalfCups says:

    That sounds grand, love how there so many veggies with the potato. I’m a total fan of potatoes so I know I’d love these and they even come with their own sauce ;)
    Oven vs stove top – I use them both a lot but one more than the over, I’m not sure.

  16. grace says:

    what perfect little patties of potato! i love the browning they received–it adds so much!

  17. Haley W. says:

    I love this recipe! Savory potato cakes with some of my favorite vegetables – these sound filling and flavorful. And dipping sauce only makes it more fun! I may have to make these this weekend for a light meal.

  18. Lorraine @NotQuiteNigella says:

    Looks delicious Jude! I don’t think I’ve ever tried these before but they look great :)

  19. Gera @ SweetsFoods says:

    Jude this potato pancakes look mighty scrumptious – imagining how yummy must be in the dipping sauce, truly a winning combination of flavors :)

  20. noble pig says:

    Potato pancakes, the perfect dish as far as I’m concerned. What a trea this is and exotic sounding.

  21. CookiePie says:

    Those look great – I love the little colorful confetti veggies inside!

  22. kat says:

    Oh those look fantastic.

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  24. Maggie says:

    These look so interesting! I love all the other vegetables in them.

  25. Lori says:

    I have not tried these either. Now I have to look at the menu again at our Korean restaurant. Or, better yet, I will make them!

  26. DebinHawaii says:

    These look great! I love all the colors and the flavors the added vegetables give them.

  27. marguerite says:

    Those look great!! I can’t wait to try them!

  28. megan (brooklyn farmhouse) says:

    Great knife skills! :) I wish I had a plate full of these pancakes right now – I should learn to avoid reading your blog when I’m hungry!

  29. Mary says:

    Jude this looks fantastic! And with plans to be in Korea this very Thursday, I will be on the lookout for Gamja jeon!

  30. Christina@DeglazeMe says:

    Jude, thank you for commenting on my blog! I love this recipe for gamja jeon… I always appreciate new recipes to make my people’s food, because I’m ashamed to say I’m terrible at cooking it (but I am very good at eating it!).

  31. Delila Hornung says:

    Nice post – I found it to be good stuff. Extremely informative!

  32. kore says:

    thanks i really looking for this

  33. Korean mushrooms | Irisnicolef says:

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  34. Gerry Flint says:

    My grandmother was from Denmark. We lived on a farm in Nebraska. She made a very similar pancake but without the hot peppers. Sometimes she put apples or cherries in them. Her sauce was sweet & creamy. I don’t know what was in her sauce. Sometimes we just sprinkled powdered sugar on them, or spread jelly on them.

  35. Potato Pancakes Recipe – Ultimate | Potato Pancakes Recipe says:

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