Crispy Korean Potato Cakes – Easy 50-Minute Side

I remember the first time I made gamja-jeon for my family. My kids were skeptical—potato pancakes? But one bite of that crispy, golden edge and creamy center, and they were hooked. Now they ask for these every week.

These Korean potato cakes are a staple in my kitchen. They're simple, using just a few pantry staples, but the result is anything but boring. The secret is in the technique: grating the potatoes and letting them rest to release their starch, which gives the cakes that perfect chewy-tender texture.

Whether you serve them as a side to a Korean feast or as a snack with a dipping sauce, these little discs of joy are sure to become a favorite. Let's get cooking!

About the Ingredients

2 lbs (900g) russet potatoes, peeled

Russets are starchy and yield the best texture. Yukon Gold also work, but avoid waxy potatoes like red or new potatoes.

1/2 cup (70g) all-purpose flour

This binds the cakes. For a gluten-free version, use an equal amount of rice flour or chickpea flour.

1 large egg, lightly beaten

Adds richness and helps bind. For an egg-free version, use a flax egg (1 tbsp ground flax + 3 tbsp water).

1/2 cup (60g) finely chopped scallions (about 4-5)

Adds a mild oniony bite. You can also use chives or a small amount of finely diced onion.

1 teaspoon fine sea salt

Enhances flavor. Use less if your salt is iodized.

1/4 teaspoon black pepper

A touch of spice. Add a pinch of cayenne for heat, if you like.

3 tablespoons neutral oil (like canola or grapeseed), divided

For pan-frying. Use more if needed. Avocado oil also works well.

Tips & Tricks

• Grate the potatoes on the large holes of a box grater for the best texture—not too fine, not too chunky.
• After grating, squeeze out as much liquid as possible. This is key to getting crispy cakes.
• Let the batter rest for 5 minutes before frying. This allows the starch to activate and helps the cakes hold together.

Step-by-Step Instructions

1. Grate and squeeze

Grate the peeled potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy cakes—you want them as dry as you can get them.

2. Mix the batter

In a large bowl, combine the squeezed potatoes, flour, beaten egg, scallions, salt, and pepper. Stir until well combined. The mixture will be slightly sticky. Let it rest for 5 minutes.

3. Heat the pan

Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat (about 375°F / 190°C). The oil should shimmer but not smoke.

4. Form and cook first batch

Scoop about 1/4 cup of the potato mixture and gently press it into a 1/2-inch thick patty. Place it in the hot pan. Cook for 3-4 minutes per side, or until golden brown and crispy. The edges should look bubbly and set.

5. Flip and finish

Carefully flip the cake with a spatula. Cook for another 3-4 minutes until the second side is golden brown. The cakes should feel firm and the internal temperature should reach 165°F (74°C) if you want to be precise.

6. Repeat with remaining batter

Transfer the cooked cakes to a plate lined with paper towels. Add more oil to the pan as needed and repeat with the remaining batter. Keep the cooked cakes warm in a low oven (200°F / 95°C) while you finish the rest.

7. Serve hot

Serve the potato cakes immediately with your favorite dipping sauce, such as soy sauce with a splash of vinegar and a sprinkle of sesame seeds. They're best enjoyed hot and crispy.

Delicious Variations

• Add a handful of finely chopped kimchi to the batter for a spicy, tangy twist.
• Mix in some grated carrot or zucchini (squeeze out excess moisture) for extra veggies.
• Top each cake with a slice of cheese during the last minute of cooking for a melty, indulgent version.

How to Store Korean Potato Cakes (Gamja-jeon)

Frequently Asked Questions

I hope you love these crispy, savory Korean potato cakes as much as my family does. Give them a try this week and let me know how they turn out in the comments below. Small steps count.

Korean Potato Cakes (Gamja-jeon)

Golden, crispy Korean potato cakes with a savory, chewy center. A quick, crowd-pleasing side dish that's perfect any night of the week.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) russet potatoes, peeled
• 1/2 cup (70g) all-purpose flour
• 1 large egg, lightly beaten
• 1/2 cup (60g) finely chopped scallions (about 4-5)
• 1 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 3 tablespoons neutral oil (like canola or grapeseed), divided

📋 Instructions

1. 1Grate and squeeze — Grate the peeled potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy cakes—you want them as dry as you can get them.
2. 2Mix the batter — In a large bowl, combine the squeezed potatoes, flour, beaten egg, scallions, salt, and pepper. Stir until well combined. The mixture will be slightly sticky. Let it rest for 5 minutes.
3. 3Heat the pan — Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat (about 375°F / 190°C). The oil should shimmer but not smoke.
4. 4Form and cook first batch — Scoop about 1/4 cup of the potato mixture and gently press it into a 1/2-inch thick patty. Place it in the hot pan. Cook for 3-4 minutes per side, or until golden brown and crispy. The edges should look bubbly and set.
5. 5Flip and finish — Carefully flip the cake with a spatula. Cook for another 3-4 minutes until the second side is golden brown. The cakes should feel firm and the internal temperature should reach 165°F (74°C) if you want to be precise.
6. 6Repeat with remaining batter — Transfer the cooked cakes to a plate lined with paper towels. Add more oil to the pan as needed and repeat with the remaining batter. Keep the cooked cakes warm in a low oven (200°F / 95°C) while you finish the rest.
7. 7Serve hot — Serve the potato cakes immediately with your favorite dipping sauce, such as soy sauce with a splash of vinegar and a sprinkle of sesame seeds. They're best enjoyed hot and crispy.

👨‍🍳 Chef's Note: For the best texture, serve these immediately after frying. If you need to keep them warm, place them on a wire rack in a low oven to maintain crispiness.

Servings: 6

Cuisine: Korean

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Okafor
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.