Korean Potato & Cabbage Pancakes (Gamja Jeon)

Savory Korean pancakes made with shredded potatoes and cabbage, offering a delicious vegetarian breakfast option.

Ingredients

• 2 medium Potatoes
• 1/4 head, shredded Cabbage
• 1 tsp Seasonings
• 1/4 medium, finely chopped Onion
• 1/4 cup All-purpose flour
• 3 tbsp Vegetable oil
• To taste Salt
• To taste White pepper
• 1 tsp Sesame oil

Instructions

1. Grate potatoes and squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step is crucial for crispy pancakes.
2. In a bowl, combine grated potatoes, shredded cabbage, chopped onion, and all-purpose flour. Add a pinch of baking powder for extra crispiness.
3. Season with salt and white pepper.
4. Heat vegetable oil in a large skillet over medium-high heat. Add sesame oil for enhanced flavor.
5. Spoon potato mixture onto the skillet, forming small pancakes, be careful not to overcrowd the pan.
6. Cook for 4-5 minutes per side, or until golden brown and very crispy. Press down gently with a spatula to ensure even cooking.
7. Serve hot with soy sauce, a sprinkle of sesame seeds, and a drizzle of sesame oil. Garnish with chopped green onions, if available.

Cuisine: Korean

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: breakfast