Gamjajeon

Ingredients

• 1⅓ lbPotatopeeled; grated, sliced about 5 mm thick, or boiled soft depending on method
• 4 tbspVegetable oilfor pan-frying
• ½ tspSaltfor the potato mixture or batter
• 2½ ozwheat flouras binder or for the coating batter
• ½ cupWaterfor the batter, a spoonful for the dipping sauce
• 1½ tbspSoy saucefor the dipping sauce
• 1 tbspVinegarfor the dipping sauce
• 1Onionfinely grated, keeps the grated potato from browning (optional)
• 2⅛ ozGarlic chives (buchu)roughly cut, folded into the mixture (optional)
• ½ tspSugarfor the dipping sauce (optional)
• Black pepperfor the dipping sauce (optional)
• 1 tspSesame seedsfor the dipping sauce (optional)
• 3⅓ tbspMilkloosens the mashed boiled potato mixture (optional)

Method

1. Peel the potatoes, cut out any sprouting spots generously, and keep them in cold water until you're ready so they don't discolor.
2. Grate the potatoes finely, and grate the onion along with them if you like — it keeps the mixture from browning. Let everything drain in a sieve set over a bowl, then leave the collected liquid to stand for about 10 minutes.
3. Carefully pour off the clear water and stir the starch that has settled at the bottom back into the grated potato — that starch is the only binder you need.
4. Salt the mixture and, if you want, fold in roughly cut garlic chives (buchu).
5. Heat the vegetable oil in a pan and spoon in the mixture in portions, spreading each one into a flat round with the back of the spoon.
6. Fry over medium heat until golden brown on both sides and the potato is cooked all the way through; the edges should be properly crisp.
7. For the choganjang, stir together the soy sauce, vinegar and a spoonful of water, season to taste with sugar and black pepper, and sprinkle with sesame seeds if you like.
8. Serve the pancakes straight from the pan, piping hot, with the dipping sauce alongside.

Tips and variations

There are two variations worth knowing. For a quicker version, slice the potatoes about 5 mm thick, parboil them briefly, and pull them through a smooth batter of flour, water and salt before frying the slices one by one — a gluten-free flour blend works just as well here. For a softer, kid-friendly take, boil the potatoes until tender, mash them, and stir them into a mixture with flour (or Korean buchimgaru) and milk. Grated onion and garlic chives go into the raw grated-potato mixture. Serve the pancakes hot with the choganjang.