Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Gamja-jeon (Potato Pancake)
Grated raw potato fried into a chewy, crisp-edged pancake with nothing but a pinch of salt — the mountain-country classic of Gangwon Province.
Source
Recette de Korean home kitchens · 🏠 Cuisine maison
Korean home-style / 한국 가정식 — A pan-fried potato pancake most associated with mountainous Gangwon Province — Korea's potato country — where grated potato is fried into a chewy, crisp cake with little more than salt.
Watch it being made · 3 videos
⏱ 30 min🍽 3 portions🔥 220 kcal🇰🇷 Corée du Sud
VéganeVégétarienSans glutenSans produits laitiers
Étapes
Grate the potatoes finely, or blitz them to a coarse purée, and tip everything into a sieve set over a bowl.
Let the liquid drain and settle 5 minutes; pour off the water but keep the white starch that sinks to the bottom.
💡 That settled starch is the natural binder — stir it back into the grated potato and you need no flour at all.
Mix the drained potato back with its starch, the salt and the green onion.
Heat a generous layer of oil over medium-high and spoon the mixture into thin rounds, pressing them flat.
Press a slice of chili on top and fry 4–5 minutes per side until the edges are lacy-brown and the center turns translucent and chewy.
💡 Astuces
- Work quickly once grated — raw potato browns fast in the air.
- For a purely traditional gamja-jeon use no wheat flour at all; the potato's own starch holds it together and keeps it gluten-free.
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