If you didn’t make these potato pancakes yourself, you would never know they were made from potatoes. The inside is smooth and silky, but also chewy like a rice cake. And, if done right, the crisp outside tastes like a perfectly fried potato chip. Gamjajeon is a specialty of Gangwon Province, which is famous for its potatoes. It is very mountainous, so it’s difficult to grow rice there, but potatoes do just fine. The traditional recipe calls for grated potatoes, which produce coarse pancakes that are always a little brown. I like mine smooth and white, so I use a food processor instead of a grater, and I work fast so the potatoes never get a chance to oxidize. A little salt in the puree helps keep them white too. This recipe is perfect for people who say they have no time to cook, or say they can’t cook at all.

Serves 2

INGREDIENTS

FOR THE PANCAKES:

• 1 pound russet potatoes, peeled
• ½ teaspoon kosher salt
• ¼ cup water
• 2 scallions, chopped
• Vegetable oil for frying

FOR THE DIPPING SAUCE:

• 2 tablespoons soy sauce
• 1 tablespoon distilled white vinegar
• Pinch of toasted sesame seeds

INSTRUCTIONS

MAKE THE PANCAKES:

1. Cut the potatoes into small chunks and put in a food processor.
2. Add the salt and water and process until pureed and creamy.
3. Scrape the potato puree into a fine strainer set over a bowl.
4. Press down on it gently with a spoon.
5. Let stand for 1 minute to allow the starchy liquid to drain into the bowl.
6. Transfer the drained potato puree to another bowl.
7. Let the starch in the drained liquid settle to the bottom of the bowl, then pour off the liquid and scrape the starch into the potato puree.
8. Add the scallions and stir to combine.

HEAT A LARGE NONSTICK SKILLET:

1. Over medium heat, add a few drops of vegetable oil to the pan.
2. Drop heaping tablespoonfuls of the potato batter into the pan and spread into 2-inch disks with the back of a spoon or a spatula.
3. Cook until the bottoms of the pancakes are lightly browned, about 2 minutes.
4. Turn and cook until the other sides are crisp and light golden, 1 to 2 minutes.
5. Add more vegetable oil as necessary.
6. Transfer to a serving plate and repeat with the remaining batter. You should wind up with about 10 pancakes.

MAKE THE DIPPING SAUCE:

• While the pancakes are cooking, combine all the ingredients in a small bowl.

SERVE:

• Serve the dipping sauce with hot pancakes.