Gamjajeon is a variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with any type of vegetable oil until golden brown. Potatoes were introduced in Korea in 1824 through Manchuria and have been cultivated mainly in the hills and mountain ranges of Gangwon Province, with gamjajeon becoming a specialty of that region. Gamjajeon is traditionally made with only potato, salt, and oil.
- ¾ cup bacon, finely chopped
- 1 cup mixture of finely-cut vegetables, eg: carrots, chives, spring onions, capsicums, green beans, zucchini
- ⅔ cup onion, chopped finely
- 2 medium-sized potatoes, about 400 g, grated finely
- 1 red chilli, thinly sliced
- ½ cup plain flour (all-purpose flour)
- 2 large eggs
- pinch salt, or to taste
- pinch white or black pepper
- Grate the potatoes finely but not so fine that they turn mushy.
- Mix everything together in a bowl. The batter should be very thick. If using bacon, fry it until fat is transparent or better still, until golden brown
- Heat up a non-stick frying pan. Grease lightly (for crispy pancakes, use more oil) with vegetable oil. Drop a large spoonful of the batter and flatten it out into a circle about 10 cm diameter for eating with your hands, smaller if serving with chopsticks. Another way is to make a big pancake (saves time) and cut into wedges. When the bottom side is golden brown, turn over.
- Serve hot with a dip made of 3 teaspoons soy sauce to 1 teaspoon rice vinegar.