Korean Potato Pancakes (Gamja Jeon) Recipe<\/strong><\/h2>\n\n\n\nServings: 4 Prep Time: 20 min Difficulty: Moderate<\/p>\n\n\n\n
Cooking Time: 4-5 min for each pancake (recipe makes about 6 six-inch pancakes)<\/p>\n\n\n\n
Ingredients<\/strong><\/span><\/p>\n\n\n\n\n- 1 lb potatoes (starchy) – I used a mix of red and purple potatoes here<\/li>\n\n\n\n
- 1\/2 onion<\/li>\n\n\n\n
- 1\/4 tsp salt<\/li>\n\n\n\n
- 3 T flour (adjust based on how wet your potatoes are)<\/li>\n\n\n\n
- vegetable oil for pan frying<\/li>\n<\/ul>\n\n\n\n
Directions<\/strong><\/span><\/p>\n\n\n\n\n- Wash potatoes. Peel if the skin is thick like russet but you can leave the skin on if it’s thin enough.<\/li>\n\n\n\n
- Cut potatoes into smaller pieces.\n<\/li>\n<\/ol>\n\n\n
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