Potatoes can anchor a savory breakfast without becoming a mound of hash. A single broad pancake makes a different kind of shared plate: bring it to the table, divide it into pieces and let everyone choose how much dipping sauce to use.
Maangchi’s simple gamjajeon combines grated potato and onion with potato starch and salt. It is pan-fried in oil and served with an optional soy-based sauce containing lime juice or vinegar, onion, green onion, jalapeño and sugar. This version uses added potato starch, so it is worth following that specific recipe rather than assuming all potato-pancake methods are interchangeable.
For our table, we would keep the sauce in a separate bowl and serve the pancake as the savory component of a compact brunch. A small cucumber salad or lightly dressed greens would offer contrast without covering the potato. These are serving suggestions, not additions to Maangchi’s pancake batter.
Have plates and the dipping bowl ready before cooking so the pancake can be served promptly. The source includes a video as well as written instructions, useful for seeing the thickness and the turning technique. If you enjoy a different style of savory pancake, explore the Food Recipes collection for our kimchi pancake feature.
Recipe credit: Maangchi. Follow the full original recipe for ingredient amounts, cooking instructions and the dipping sauce.
Sources: Full original recipe: Maangchi