Sizzling hot Gamjajeon, dipped in spicy sauce, is perfect for a rainy day
If you want something really, really quick either because you are too hungry or just too tired to cook, then Gamjajeon is the dish you must go for. All you need are raw potatoes and raw onions! Does it get any easier than that?
My Korean expert Younjoo Sang tells me, “You can particularly find Gamjajeon in markets in regions such as Gangwon province where potatoes are common. It is also made in homes but is not really considered to be fine dining.” This is especially good to know that if you are a vegetarian or a vegan traveller visiting the country. South Korea is predominantly a meat-loving country but the local cuisine does have several plant-based, vegetarian and gluten-free options if you know where to look and what to ask for. I managed to find plant-based Bibimbap when I visited Seoul!
Traditionally, Gamjajeon is eaten with a spicy dipping sauce made by mixing green chillies, vinegar and other spices to soy sauce. However, due to the ongoing lockdown in my city, I couldn’t get my hands on soy sauce. That’s why I went with the very simple, Indian chutney made of green chillies and garlic instead. I liked the combination, but personally, I prefer eating the Gamjajeon plain. It is tasty as is too!
Try out this recipe for Gamjajeon and I am sure you’ll add South Korea to your travel bucket list!
(This recipe is part of our series on how our love of potatoes transcends cultural boundaries. Check out the series here.)
Gamjajeon recipe
Makes 2
Ingredients:
250 grams raw potatoes, peeled
50 grams raw onion, peeled
1/4 cup potato starch
Salt to taste
2-3 tbsp oil
Method:
Finely grate the raw potatoes. You’ll find that doing so results in the potatoes releasing water and that’s perfectly fine.
Finely grate the onions. Now mix the potatoes and the onions, and add salt to taste.
Add potato starch and mix well into a batter.
Heat a pan and generously grease it with 1-2 tbsp oil. Then take half the batter in a ladle and plop it on the pan. You can try to spread it but don’t worry if it doesn’t stretch the way a crepe or dosa does. It is not supposed to.
After a few minutes, once it has become a bit firm, flip the Gamjajeon and cook the other side. Be careful, though, if you try to flip it before it has firmed up, your pancake will tear and you’ll have a mess in your pan.
When both sides are a nice golden red, transfer to a plate.
Serve warm with spicy chutney or hot sauce.
“Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be.”
– Massimo Bottura, Massimo Bottura: Never Trust A Skinny Italian Chef
The Vegetarians' Kitchen 