Air Fryer Gamjajeon (Korean Potato Pancakes)

Method

1. 1

   Grate the potatoes and onion on the fine side of a box grater into a bowl. Gather the gratings in a clean kitchen towel and squeeze the liquid out into a second bowl, then set the squeezed potato aside.

2. 2

   Let the squeezed liquid sit undisturbed for 8-10 minutes until a dense white layer of starch settles on the bottom. Pour off and discard the clear water, then scrape that starch back into the potato — it is the only binder the dish needs.

3. 3

   Stir in the potato starch, salt, green onion, and chili. The mixture should be thick enough to mound on a spoon; if it looks loose, add another teaspoon of potato starch.

4. 4

   Line the air fryer basket with a parchment liner and brush it with oil. Spoon the mixture into two 5-inch rounds about 1/4 inch thick, leaving an inch between them, and brush the tops generously with oil.

5. 5

   Air fry at 380°F for 10 minutes. Slide a thin spatula fully under each pancake, flip, brush the second side with oil, and air fry for 6 more minutes until the edges are deep golden and stiff.

6. 6

   Repeat with the remaining mixture on a fresh oiled liner. Whisk the dipping sauce ingredients together and serve the pancakes immediately — they lose their crispness within a few minutes of sitting.

7. 7

   Cut into wedges and serve hot with the dipping sauce.