Gamjajeon (Korean Potato Pancake)

Ingredients

• 2 medium potatoes
• Salt, to taste
• 1 tbsp grated onion (or a pinch of onion powder)
• Oil, for frying

Dipping Sauce

• Soy sauce
• A little vinegar
• A little sugar
• Sliced chilies (or gochugaru)
• Sesame seeds

Directions

• Wash and peel the potatoes, then grate them (a blender gives a finer texture).
• Strain the grated potato, collecting the liquid underneath. Let it sit about 10 minutes, then gently pour off the water, leaving the starch at the bottom.
• Add the grated potato back to the starch along with salt and the grated onion (or onion powder). Mix well.
• Lightly oil a hot skillet and pan-fry over medium-high heat. Make one large pancake or several small ones.
• Flip once the edges start to look crispy, then cook the other side until golden.
• Stir together the dipping sauce and serve the pancake hot alongside it.

A great way to use up potatoes that are starting to sprout. Method transcribed from the video. From Saemmul on Instagram.