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| Name | Easy Potato Recipe: Korean Potato Pancakes (Gamja Jeon) | Chowhound at Home — Cook #WithMe |
| Video Uploader | Video From Chowhound |
| Upload Date | This Video Uploaded At 04-05-2020 18:22:02 |
| Video Discription | Executive Editor Hana Asbrink shows you how to make one of the easiest potato recipes: potato pancakes in the form of Korean gamja jeon (see recipe below). They are extremely pantry- and quarantine-friendly, as it only requires potatoes and onion (and zero flour!). It comes together super fast with the help of a blender, but you can certainly stick to a box grater too. Feel free to gussy up the batter with scallions or chopped chili. The dipping sauce is great too (recipe for that also below). Thanks for watching and let us know what else you'd like to learn! More: https://www.chowhound.com/food-news/263940/easy-potato-pancakes-korean-gamja-jeon-recipe-quarantine-cooking/ Korean Potato Pancake (Gamja Jeon) Serves 1 to 2 2 to 3 starchy potatoes, like Russet or Yukon Gold, peeled and roughly cut in quarters 1/2 medium yellow onion, cut in quarters Approximately 1/2 cup water, enough to cover the blades Salt, to taste Neutral cooking oil Add the potato and onion pieces, along with water, to a high-powered blender. Pulse until blended, about 12 to 15 times. Strain the mixture in a sieve placed over a bowl for about 10 to 15 minutes. Season with a couple of pinches of salt; this will help both season and draw out excess moisture. Give the mixture a good press into sieve before pouring off the liquid carefully, leaving behind the white potato starch that remains at the bottom of the bowl. Add in the potato onion mixture to the potato starch, season with salt, and mix well. Heat a nonstick pan over medium-high heat. Once it's hot enough, lower the heat to medium and add enough neutral oil to cover the bottom of the pan. Carefully scoop out mixture to your desired size. This makes about 2 medium-sized pancakes or 4 to 6 smaller ones. Once the underside turns golden brown, flip and continue frying. Add more oil if needed. Drain potato pancakes on a cooling rack over a tray (optional step). Season with a bit more salt while they're hot. When ready to eat, transfer to a plate and serve with dipping sauce, optional. Dipping sauce, optional 2 tablespoons soy sauce 2 tablespoons water 1 tablespoon rice, apple cider, or plain vinegar 1 teaspoon roasted sesame oil 1 scallion, finely chopped Roasted sesame seeds In a small bowl, combine all ingredients. Adjust to your taste. Use as a dipping sauce for pan-fried potato pancakes, dumplings, and more. -- Subscribe to Chowhound: https://goo.gl/e5FwZH Follow Chow-To: https://tinyurl.com/y4bv68ps Follow Chowhound on Twitter: https://twitter.com/chow Follow Chowhound on Facebook: https://www.facebook.com/chowhound Follow Chowhound on Instagram: https://www.instagram.com/chowhound/ Join the Chowhound community: https://www.chowhound.com/ |
| Category | Entertainment |
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