Korean Potato Pan cake [Gamja Jeon]

Potato pancakes are super easy to make and very healthy too! The best part is, you can create your own style of pancake because the main ingredient is pretty much potatoes. I use carrot and zucchini in this recipe, but feel free to add whatever you have lying around the fridge. If you want a traditional korean taste, add some red and green chillis.

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 Ingredients (serves 2)

  • 4 medium peeled potatoes (750g)
  • 1/3 Carrot (30g)
  • 1/2 Zucchini skin only
  • 1/4 Onion (35g)
  • 1/2 tsp Salt

Dipping sauce:

  • 1 Tbs Soysauce
  • 1 Tbs Vinegar
  • 1 tsp sesame seeds



1. Prepare ingredients. (Peel the potatoes and skin the Zucchini)

2. Blend the potatoes and onion finely.

3. Pour the blended potato into a sieve and let it drain for about 20 minutes.

4. While it’s draining, cut the carrot and zucchini into 1cm*0.2cm size.

5. After 20 minutes, you should have a fine potato batter (photographed left). Keep the drained water for later.

6. Add the carrot, zucchini and any other vegetables to the potato batter. Mix them with a fork.

7. In the bowl of liquid we drained earlier, there is a potato starch at the bottom. To get to it, pour the liquid slowly down the drain, until all you have is the potato starch at the bottom.

8. Pour this starch into the potato batter. And 1 tsp of salt to taste. Mix again.

9. Preheat a frying pan on medium heat. Add 1 Tbs of oil.

10. Spoon the batter into the frying pan, in small flat circular shapes roughly 3cm in diameter. Aim for 0.5cm thickness.

11. Fry both sides until they are golden brown. Add extra oil to the pan between batches, if necessary.

12. Serve the pancakes hot with dipping sauce ingredients. Enjoy!


  • Koreans mostly use chopped red and green chilli, chives or zucchini for their potato pancakes. (I used the vegetables which I had in the fridge. You can use any vegetables for this recipe)
  • If you flip the pancakes too early they can break easily, so make sure wait until they are golden brown.
  • The onion in the recipe prevents the potatoes from turning brown.
  • Add enough oil when it’s frying, otherwise the pancakes won’t cook properly and won’t be crunchy. (I used only a little bit of oil to mine because I didn’t want them to be oily, so my pancakes were kind of soft :-( but I guess it’s healthy :-P )


Quick Korean

Gamja [감자] = Potato
Jeon [전] = Pancake

I hope you enjoyed this recipe! If you have a request for a korean recipe,
please leave it in the comments below!

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About Chloe

I'm from Korea. I love my people, culture and food.

6 Responses to “Korean Potato Pan cake [Gamja Jeon]”

  1. hey Chloe,
    Can I substitute sweet potatoes or yams instead of just regular potatoes?

    • Not really. Because it’s easy to be broken if you use sweet potatoes instead of potatoes in same direction. (not sure about yam.) But you can use different methods with sweet potatoes.
      Actually it’s also another Korean dish called ‘Goguma Jeon[sweet potato pancake]‘. Just slice sweet potato and cover with the flour mixture then fry on the pan:-) It’s sweet and little bit crunchy outside.

  2. Nice! I will definitely try it out someday soon

  3. Hi Chloe,

    Can I bake it instead of frying?

    • Hi Qil,
      I’ve never baked it, so I don’t know exactly how it’ll be turned out when you bake it.
      I think the potato batter doesn’t get the right shape in the oven as it’s just pure potato.


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