Crispy Korean‑Style Potato and Scallion Pancakes with Kimchi

These crispy Korean potato and scallion pancakes (gamja jeon) are golden, tender on the inside, and packed with flavor from scallions and optional kimchi. They’re perfect as a snack, side dish, or appetizer.

Why You’ll Love This Recipe

• Crunchy exterior and soft interior—delightful contrast

• Minimal ingredients but bold flavor

• A fun option to include kimchi for extra spice and tang

• Great for brunch, snacks, or side dishes

• Easily customizable with additions (e.g. cheese, veggies)

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Potatoes (russet or Yukon Gold), peeled and grated

• Scallions (green onions), thinly sliced

• Salt & pepper

• Egg (to bind)

• All-purpose flour or potato starch

• Oil for frying (neutral, high smoke point)

• Optional: chopped kimchi or kimchi juice

• Optional garnish: sesame seeds, additional scallion

Directions

1. Grate potatoes using a coarse side of a box grater. Squeeze out excess moisture using a kitchen towel or cheesecloth.

2. In a mixing bowl, combine the grated potato, sliced scallions, salt, pepper, egg, and flour (or potato starch). If using kimchi, stir in chopped kimchi or a bit of kimchi juice.

3. Heat a nonstick skillet over medium-high heat and add a thin layer of oil.

4. Scoop a spoonful of the potato mixture into the pan and flatten into a pancake shape, about ½ inch thick.

5. Fry for 3–4 minutes on each side or until golden brown and crispy. Adjust heat as needed to avoid burning.

6. Transfer the pancake to a paper towel–lined plate to absorb excess oil.

7. Repeat with the remainder of the batter, adding more oil between batches.

Servings and timing

Serves: 3–4 (makes about 6 medium pancakes)
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

• Add finely diced vegetables like carrots, zucchini, or onion

• Mix in a bit of cheese (e.g. mozzarella or cheddar) for a melty interior

• Make them spicy with a bit of gochugaru (Korean red pepper flakes)

• Swap potato starch for cornstarch if needed

• Serve with dipping sauce—soy vinegar, gochujang sauce, or chili oil

Storage / Reheating

Store pancakes in an airtight container in the refrigerator for up to 2 days.
To reheat and maintain crispiness: bake or pan-fry in a hot skillet instead of microwaving.

FAQs

Can I use sweet potatoes?

Yes, but texture will differ—sweet potatoes tend to be softer and moister.

Should I soak the shredded potatoes before cooking?

You can soak in cold water briefly to reduce starch, then dry thoroughly—it helps reduce browning and improves texture.

Do I need an egg to bind?

Egg helps; if avoiding egg, use a bit more starch (flour or potato starch) to bind.

Can I bake these instead of frying?

Yes—place on a greased baking sheet and bake at ~200 °C (400 °F) until golden, flipping once.

What dipping sauce pairs well?

Soy vinegar, sweet chili, gochujang mixed with a little honey, or a simple soy‑sesame dip all work well.

Can I make the batter ahead?

You can assemble the mixture, but cook just before serving to keep pancakes crisp.

Will the kimchi make them too wet?

Use only a small amount or drain extra liquid from kimchi before mixing to avoid sogginess.

Are these gluten-free?

Use gluten-free flour or starch and check that kimchi has no wheat-containing ingredients.

How thick should the pancakes be?

About ½ inch thick gives good crispness without undercooking the inside.

Can I freeze cooked pancakes?

Yes. Freeze flat in a single layer, then reheat in a hot oven or skillet to restore crispiness.

Conclusion

Crispy Korean‑style potato and scallion pancakes with kimchi are a delightful combination of texture and flavor—crispy, savory, and lightly spicy. They’re an excellent snack, side, or appetizer that you can easily customize to your tast

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