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Gamjajeon has its roots deeply embedded in Korean culinary tradition. Historically, this dish has been a popular way to utilize leftover ingredients, making it both a resourceful and practical choice for home cooks. It is believed that Gamjajeon originated during the Joseon Dynasty, where it was commonly enjoyed by farmers and laborers as a hearty meal to sustain them through long days of work. The simplicity of the ingredients combined with the ease of preparation solidified its status as a household favorite.

Gamjajeon Korean Potato Pancakes with Cheese

Discover the comfort of Crispy Cheesy Gamjajeon, a beloved Korean potato pancake that combines crispy texture with ooey-gooey cheese. Perfect as a snack or side dish, this dish captures the warmth of family gatherings and culinary tradition. Made with simple ingredients, it’s easy to prepare and customize with your favorite cheeses or veggies. Dive into the history and flavors that make Gamjajeon a cherished staple! #Gamjajeon #KoreanFood #PotatoPancakes #ComfortFood #CheesyDelight
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Ingredients
  

2 large potatoes (Yukon Gold or Russet)

1/2 cup of all-purpose flour

1/4 cup of grated mozzarella cheese

1/4 cup of finely chopped green onions

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1/4 teaspoon of garlic powder (optional)

1/4 cup of water (adjust as needed)

Vegetable oil for frying

Soy sauce or dipping sauce of choice for serving

Instructions
 

Prep the Potatoes: Peel the potatoes and chop them into chunks. Rinse under cold water to remove excess starch.

    Grate the Potatoes: Using a box grater or food processor, grate the potatoes into a bowl.

      Remove Excess Moisture: Place the grated potatoes in a clean kitchen towel and twist to squeeze out excess moisture. This will help achieve a crispy texture.

        Mix Ingredients: In a mixing bowl, combine the grated potatoes, flour, grated mozzarella cheese, green onions, salt, black pepper, and garlic powder (if using). Gradually add water until the mixture holds together but is not too wet.

          Heat the Pan: In a large non-stick skillet or frying pan, heat 2-3 tablespoons of vegetable oil over medium heat until shimmering.

            Form the Pancakes: Take a scoop of the potato mixture (about 1/4 cup), flatten it gently into a patty, and place it in the hot skillet. Repeat for as many pancakes as will fit in the pan, without overcrowding.

              Fry the Pancakes: Fry each pancake for about 4-5 minutes on one side or until golden brown and crispy. Flip carefully and cook for another 4-5 minutes on the other side.

                Drain Excess Oil: Remove the pancakes from the pan and place them on a paper towel-lined plate to absorb any excess oil.

                  Serve: Repeat the frying process with the remaining potato mixture, adding more oil to the pan as necessary. Serve the hot, crispy gamjajeon with soy sauce or your favorite dipping sauce. Enjoy!

                    Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4