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What it is

Gamja-chae-jeon: a potato pancake made by thinly julienning two potatoes rather than grating them, then salting, squeezing out the moisture, binding with potato starch, and pan-frying. It is designed as a crisp, inexpensive anju or dinner side dish.

Does it work?

Worth trying for home cooks who prioritize crunch, low cost, and minimal cleanup. The key is thin strands and small, thin pancakes cooked over medium heat. One commenter’s practical verdict: “It seems crispier and tastier than making pancakes with grated potatoes. Most importantly, it’s easy to make.” The comments mainly express intent to try or save the recipe; they provide little evidence from completed attempts.

Watch-outs

Julienne thickness matters: one person who tried it reported that their slicer produced thicker strands than the chef’s and asked which slicer she used. Thick strands may not deliver the demonstrated crispness. Salt the potatoes for about 10 minutes and squeeze out the released water; use medium, not high, heat.