Korean Stir-Fried Potato Pancake (Gamja Jeon)
Korean Stir-Fried Potato Pancake (Gamja Jeon) is a easy Korean recipe that serves 2. 180 calories per serving. Recipe by Saemmul Song on YouTube.
Prep: 10 min | Cook: 12 min | Total: 32 min
Cost: $1.72 total, $0.86 per serving
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
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
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
Drain and set aside
Transfer the potatoes to a colander and shake off excess water. Set aside while you heat the skillet.
Time: PT1M
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
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
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
Season
Sprinkle salt and black pepper over the vegetables. Toss to distribute evenly and taste, adjusting seasoning if needed.
Time: PT1M
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
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Sesame
Ingredient Substitutions
- Instead of Potato: Sweet potato
- Instead of Carrot: Bell pepper
- Instead of Onion: Shallot
- Instead of Vegetable Oil: Canola oil, Sesame oil (use less)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- Skillet
- Knife
- Cutting Board
- Pot
- Colander
- Spatula
Critical Steps — Do Not Skip
- Slice potatoes uniformly to ensure even cooking
- Par‑boil potatoes for exactly 2 minutes to remove excess starch without overcooking
- Cook potatoes until soft but not mushy before finishing the dish
Chef Tips from the Video
- Drizzle a teaspoon of toasted sesame oil just before serving for extra nuttiness
- Add a pinch of sugar with the salt to enhance caramelization
- Use a cast‑iron skillet for the crispiest edges
Troubleshooting
Potatoes turn mushy
Slice potatoes a little thicker and avoid over‑cooking; par‑boil only 2 minutes.
Vegetables stick to the pan
Make sure the oil is hot before adding ingredients and use a non‑stick or well‑seasoned cast‑iron skillet.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture becomes mushy after freezing.
Room temperature: Can sit at room temperature for up to 1 hour; keep covered.
Make-Ahead Tips
- Slice potatoes and keep them submerged in cold water for up to 30 minutes before cooking
- Par‑boil potatoes a day ahead and refrigerate; reheat quickly in the skillet
Last updated: August 20, 2026
