Korean potato cake (gamjajeon)
serves
6
This easy Korean potato cake (gamjajeon) may just be your next favourite comfort food. Mounds of grated potato mixed with sliced onion are fried to crispy perfection and served with a sweet and tangy chilli sauce to add a bit of kick. Ready in under half an hour, there's nothing not to love about this delicious savoury snack.
Recipe note: You’ll need a 23cm non-stick frypan.
Ingredients (11)
- 2 (480g total) large potatoes, peeled, coarsely grated
- 1 small white onion, coarsely grated
- 1 tbs potato starch or cornflour
- 2 garlic cloves, finely chopped
- 2 tbs vegetable oil
- Sliced long green shallots, to serve
Onion and chilli soy pickles
- 350g white onion, roughly chopped
- 1 long green chilli, thinly sliced
- 100ml soy sauce
- 65g caster sugar
- 75ml rice vinegar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make the pickles, place onion and chilli in a heatproof bowl. Place soy sauce, sugar and 300ml water in a small saucepan over medium heat and stir until sugar has dissolved. Remove from heat, add vinegar, then immediately pour over the onion and chilli. Set aside to cool (see note).
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2.Place potato and onion in a tea towel and squeeze out as much excess liquid as you can. Combine in a medium bowl with the starch and garlic. Season to taste.
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3.Heat the oil in a 23cm non-stick frypan over medium heat. Add potato mixture, spreading over base of pan. Cook for 8-10 minutes, until crispy and deep golden brown. Place a baking tray on top of the pan and flip both pan and tray to transfer fritter to the tray, then slide fritter back into the pan. Cook for 8-10 minutes until crispy, cooked through and deep golden brown.
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4.Cut into wedges, sprinkle with shallots and serve with onion & chilli soy pickles.
Recipe Notes
Store pickles in a sterilised airtight container in the fridge for up to 1 month.
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