If you love anything golden, crispy, and a little bit chewy, you’re going to love this Korean julienned potato pancake. Traditionally, gamja jeon is made with grated potatoes, but this version uses thin matchstick style strips for extra crunch and texture. The result is a beautiful web of crisp edges and soft potato inside, perfectly satisfying and simple to make.

My mom and sister recently tried a version of this at a restaurant and came home raving about it. So of course, we had to recreate it together. This one has that perfect mix of crispy edges and soft potato inside, and you can make it two ways: with shrimp for a savory seafood twist or with carrots for a light vegan version. Either way, it’s quick, satisfying, and so delicious hot off the pan.

What is Gamja-chae Jeon

Gamja-chae jeon (감자채전) literally means “julienned potato pancake.” It’s a variation of the classic Korean gamja jeon (감자전), which is made from finely grated potatoes. Instead of grating, the potatoes are cut into thin matchstick-like strips, then lightly coated in batter and pan-fried until golden and crispy.

Even though both versions use the same main ingredient, the taste and texture are quite different. The grated version has a more intense potato flavor and a chewy texture, while this matchstick-style pancake turns out lighter, crispier, and a little more delicate in flavor.

Why You’ll Love This Recipe

Crispy edges, soft center: This recipe gives you beautifully golden, crisp edges while keeping the potatoes tender inside – the best of both worlds.
Two delicious versions: You get to choose between a savory shrimp version packed with umami or a simple, vegan friendly carrot version that’s fresh and light.
Smart technique: Salting and rinsing the potatoes, then using a little starch water to seal gaps, makes the texture cohesive and beautifully crisp.
Fun twist: One of my favorite parts is a sprinkle of cheese at the end for that “East meets West” touch that deepens the flavor in a really savory way. But it’s totally optional. It still tastes great without the cheese.

What You’ll Need

Batter

Shrimp Version

2 medium potatoes (about 11.6 oz / 330 g), julienned
1/4 tsp fine salt
2 tsp (0.2 oz / 5 g) dried shrimp, finely ground
1 cup (5.3 oz / 150 g) shrimp, rinsed, squeezed dry in kitchen paper, and thinly sliced diagonally (about 0.5 cm / 0.2 inch thick)
1/2 tsp sweet rice wine (mirin)
1 Tbsp tempura mix (Korean twigeum garu or Japanese-style)
2 Tbsp Korean pancake mix (buchim garu) or plain flour
Cooking oil

Vegan Version

2 medium potatoes (about 11.6 oz / 330 g), julienned
1/4 medium carrot (about 1.8 oz / 50 g), julienned
1/4 tsp fine salt
1 Tbsp tempura mix (Korean twigeum garu or Japanese-style)
2 Tbsp Korean pancake mix (buchim garu) or plain flour
Cooking oil

Starch Water (for filling gaps in the pan)

1/2 Tbsp potato starch
1/2 Tbsp water

Optional

Grated Parmesan or Grana Padano cheese, for garnish
Korean pancake dipping sauce

* 1 Tbsp = 15 ml

How to Make Gamja-chae Jeon

1. Prepare the potatoes
Peel the potatoes and cut them into thin matchstick strips. Don’t slice them too thin. You want them to keep a little bite. I used a mandoline slicer, which makes this step quick and even.

2. Rinse the starch
Place the julienned potatoes in a bowl and rinse under cold running water to remove excess starch. Drain well.

3. Lightly season the potatoes
Toss the drained potatoes with the salt, then let them sit while you prepare the other ingredients. This lightly seasons the potatoes and helps soften them just enough so they cook through and brown evenly later. (If you’re making the vegan version, add the carrots now and toss them together with the potatoes.)

4. Marinate the shrimp
If making the shrimp version, toss the fresh shrimp with the sweet rice wine (mirin) and let it marinate while you prepare the rest of the ingredients. This seasons the shrimp lightly and helps reduce any fishy smell or taste.

5. Mix the batter
Shrimp version: Add the dried shrimp, marinated shrimp, tempura mix, and Korean pancake mix to the bowl of potatoes. Toss until everything is evenly coated.

Carrot version (vegan): Add the carrot, tempura mix, and Korean pancake mix to the potatoes. Toss well until evenly mixed.

6. Cook the pancake
Add a generous drizzle of oil to a wide non-stick frying pan and heat it over medium heat. Spread the potato mixture evenly across the pan so it covers the surface in a thin, even layer. If you notice small gaps, mix the potato starch and water together, then spoon a little into the empty spots to help bind.

7. Flip and crisp
Cook until the bottom turns golden brown and crisp, then carefully flip. Add a little more oil if needed and cook the other side until golden and cooked through.

8. Finish and serve
Slide the pancake onto a plate. Sprinkle with cheese, if you like, and enjoy hot with a dipping sauce on the side.

Cook’s Note & Tips

Don’t skip the rinse – Rinsing the julienned potatoes removes surface starch, which helps keep the pancake from turning gummy. It also makes the strands cook up cleaner and less clumped.
Starch water trick – The little slurry of potato starch and water is handy for filling small gaps in the pancake and binding loose edges so it doesn’t fall apart when you flip it.
Shrimp vs. carrot version – The shrimp version is savory and hearty, while the carrot version is lighter and vegan-friendly. Both work beautifully, so choose depending on your mood (or who you’re cooking for). My favorite, of course, is the shrimp version — it has that rich umami flavor I love.
Serving suggestion – Serve hot, right out of the pan, with a simple soy-vinegar dipping sauce on the side (my dipping sauce recipe is here if you need it). Believe it or not, a sprinkle of shredded Grana Padano or Parmesan cheese adds even more savory depth. This pancake is great as a snack with drinks or as a light appetizer or meal.
Storage – This pancake tastes best freshly made, when it’s crisp. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a lightly oiled pan over medium heat to bring back the crunch. You can also reheat it in an air fryer at 180°C (350°F) for a few minutes until hot and crisp again, as long as the pieces fit in a single layer.

Other Korean Pancake Recipes You Might Like

Kimchi Jeon (Kimchi Pancake) – Crispy, savory, and full of tangy kimchi flavor. It’s perfect for a cozy rainy day.
Pajeon (Green Onion Pancake) – A classic Korean pancake made with plenty of green onions, crisp on the edges and soft in the middle.
Crispy Korea Zucchini Pancakes – Light, crisp, and beautifully golden, this zucchini pancake shares the same simple julienned style as Gamja-chae Jeon, turning humble vegetables into a perfectly pan-fried side you’ll want to make again and again.

Crispy Matchstick Potato Pancake – A Restaurant Inspired Twist

What is Gamja-chae Jeon

Why You’ll Love This Recipe