Korean Potato Pancakes (Gamjajeon)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Peel four Yukon Gold potatoes and cut them into bite-sized pieces, then transfer to a blender.
   ▶ ≈1:22
2. 2
   Roughly chop about a quarter of an onion and add it to the blender.
   ▶ ≈2:08
3. 3
   Add one cup of water and blend until smooth.
   ▶ ≈2:36
4. 4
   Pour the mixture into a strainer and gently stir to remove excess water. Let it sit for about 10 minutes to drain completely.
   ▶ ≈2:51
5. 5
   Make the dipping sauce: roughly chop one green chili, one red chili, half a green onion, and a quarter of a yellow onion. Place all vegetables in a small container, add four tablespoons of soy sauce, two and a half tablespoons of vinegar, and a pinch of sugar. Mix well. Optionally add one tablespoon of Korean chili pepper flakes for extra spice.
   ▶ ≈3:25
6. 6
   After draining, gently pour off the excess water. Scoop out the potato starch that settled at the bottom and add it to the potato mixture. If needed, add one tablespoon of store-bought potato starch.
   ▶ ≈4:24
7. 7
   Season the potato mixture with a quarter teaspoon of salt.
   ▶ ≈4:49
8. 8
   Add two tablespoons of oil to a large pan and heat over medium heat until very hot.
   ▶ ≈5:02
9. 9
   Scoop batter into the pan and cook for about three minutes until the bottom turns golden brown.
   ▶ ≈5:16
10. 10
    Flip and cook the other side for about three minutes until cooked through.
    ▶ ≈5:42
11. 11
    Plate the pancakes and optionally garnish with sliced chilies. Serve with the prepared dipping sauce.
    ▶ ≈5:57