감자전 - Gamja Jeon - Korean Potato Pancakes

Gamja jeon are savory skillet-crisped pancakes made with grated potatoes. In this version, diced peppers and pyogo (shiitake) mushrooms are added to the potato batter for added flavor and texture. A vinegar soy sauce dip, cho ganjang, is typically served with the lightly seasoned pancakes.

Yield:

makes 4 to 6 servings, about 12 to 16 pancakes

Ingredients

1. 1 egg
2. 5 tablespoons cornstarch
3. 1 hot red Korean pepper OR 1/4 red bell pepper, seeded and finely diced
4. 1 hot green Korean pepper OR 1/4 jalapeño pepper, seeded and finely diced
5. 4 pyogo (shiitake) mushrooms, finely diced
6. 2 scallions, white and pale green parts only, minced
7. 1 clove garlic, minced
8. 2 pounds russet or Yukon Gold potatoes, peeled
9. pinch of salt
10. pinch of freshly ground black pepper
11. 3 to 4 tablespoons vegetable oil

Directions

1. Crack the egg into a large bowl and beat lightly. Add the cornstarch and mix until thick and smooth.
2. Add the red and green peppers, mushrooms, scallions, and garlic and mix well.
3. Using a box grater or food processor, grate the peeled potatoes. Add the grated potatoes to the peppers and mushrooms. Season with salt and freshly ground black pepper. Fold together all of the ingredients only until evenly distributed.
4. In a cast iron or nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat just until a wisp of smoke appears.
5. Use a spoon to drop mounds of batter on the skillet, about four at a time. Gently flatten each mound into rounds about 3 to 4 inches wide. Cook for about 4 minutes on each side, until crisp and golden brown. Repeat with the remaining batter and oil.
6. Serve the potato pancakes as a side dish or appetizer with a bowl of cho ganjang

Notes