Korean Stir-Fried Potato Pancake (Gamja Jeon)

Ingredients

• 2 medium potatoes Potato (peeled and sliced about 1/4 inch thick)
• 1 small carrot Carrot (peeled and sliced thin (optional))
• 0.5 medium onion Onion (thinly sliced (optional))
• 2 tablespoons Vegetable Oil (for stir‑frying)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (ground, to taste)
• 1 tablespoon Sesame Seeds (toasted, for garnish)

Instructions

1. Prepare the vegetables

   Peel the potatoes and slice them into uniform pieces about 1/4 inch thick. If using, peel and thinly slice the carrot and onion.

   Time: PT5M

2. Par‑boil the potatoes

   Bring a pot of water to a boil, add a pinch of salt, and drop the sliced potatoes in. Boil for about 2 minutes until just tender, then drain.

   Time: PT2M

   Temperature: boiling

3. Drain and set aside

   Transfer the potatoes to a colander and shake off excess water. Set aside while you heat the skillet.

   Time: PT1M

4. Heat oil

   Add the vegetable oil to a skillet over medium‑high heat. Let it heat until it shimmers.

   Time: PT1M

   Temperature: medium‑high heat

5. Stir‑fry carrots and onion

   Add the sliced carrot and onion to the skillet. Stir‑fry for about 4 minutes until they begin to soften and turn lightly golden.

   Time: PT4M

   Temperature: medium‑high

6. Add potatoes and finish cooking

   Add the par‑boiled potatoes to the skillet. Cook, stirring occasionally, for about 6 minutes on medium heat until the potatoes are soft throughout and the edges are lightly crisp.

   Time: PT6M

   Temperature: medium

7. Season

   Sprinkle salt and black pepper over the vegetables. Toss to distribute evenly and taste, adjusting seasoning if needed.

   Time: PT1M

8. Garnish and serve

   Remove the skillet from heat, transfer the stir‑fried potatoes to a serving plate, and garnish with toasted sesame seeds.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

3g

Carbohydrates

30g

Fat

5g

Fiber

3g