Korean potato pancakes with spicy sesame dipping sauce
 | Cooking Time 40 minutes |
 | Serves 4 |
INGREDIENTS
- For the dip
- 80 g sesame seeds
- 1 tsp coriander seeds
- 2 tbsp vegetable oil
- 100 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 750 g red potatoes
- 2 spring onions
- 1 tsp salt
- 1 pinch white pepper
- 2 tbsp plain flour
- 200 ml vegetable oil; for frying
- 1 tsp sesame seeds
For the potato pancakes
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- For the dip, toast the sesame seeds in a dry non-stick pan, shaking and turning frequently, until fragrant and starting to turn golden.
- Leave to cool then blend very finely with the coriander seeds and oil.
- Gradually stir in the stock and season with soy sauce and lemon juice. Pour into bowls.
- For the potato pancakes, peel the potatoes and grate coarsely into strips.
- Cut the spring onions into fine rings and reserve 2 tablespoons for garnish. Finely chop the rest.
- Mix the potatoes with the chopped spring onions, salt, pepper and flour.
- Heat 3-4 tbsp oil in a large non-stick frying pan.
- Using a tablespoon, place 2-3 mounds of the potato mixture in the pan and flatten with a spatula. Fry until golden brown, then turn and fry on the other side until crispy.
- Repeat until all the potato mixture is used, keeping the cooked pancakes warm in a low oven.
- Arrange the pancakes on plates, sprinkle with sesame seeds, add a small bowl of dip and garnish with the reserved spring onion rings.
TIP: Swap for gluten free soy sauce and flour to make this recipe coeliac friendly!
About This Recipe
Gamjajeon or gamja jeon (감자전) is a variety of Korean savoury pancake made with grated or ground potatoes (감자). It’s a humble dish that can simply be made with potatoes or sometimes with other vegetable additions. These crispy, chewy potato pancakes are great as a snack or an appetiser (Source: https://www.koreanbapsang.com/gamjajeon-potato-pancakes/).
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What a tasty-looking dish!