If you’re craving a delightful snack that combines crispy, golden edges with a gooey, cheesy center, you’re in for a treat. The Korean Potato Cheese Pancakes Recipe is a personal favorite that transforms simple ingredients like potatoes, cheese, and green onions into crispy little pillows of comfort. Each bite offers a luscious contrast of textures and rich flavors, making these pancakes perfect for a cozy night in, entertaining friends, or whenever you need a little joy on your plate. Trust me, once you try this recipe, these pancakes will become your go-to comfort food that’s just as easy to make as it is irresistible to eat.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each one plays a vital role in creating the perfect texture and flavor balance of your Korean Potato Cheese Pancakes. Freshness and the right proportions will truly bring this dish to life.
- 400 g russet potatoes: Peeled and grated, they form the crispy and fluffy base of the pancakes.
- 1/4 cup cornstarch: Helps bind the ingredients together while keeping the pancakes light and crispy.
- 1/2 tsp salt: Enhances the natural flavors of the potatoes and cheese.
- 1/4 tsp black pepper: Adds a gentle kick and depth to the flavor profile.
- 2 large green onions: Finely chopped, they introduce a fresh, slightly pungent note and a pop of color.
- 1 cup mozzarella cheese: Grated for that melty, stretchy center that makes these pancakes irresistible—feel free to substitute with cheddar or pecorino for a twist.
- Oil for cooking: Essential for achieving that perfect golden and crispy crust.
How to Make Korean Potato Cheese Pancakes Recipe
Step 1: Prepare and mix the potato base
Start by peeling and grating your russet potatoes—this gives the pancakes their signature texture. In a large bowl, combine the grated potatoes with cornstarch, salt, pepper, and finely chopped green onions. Mix everything thoroughly to ensure the seasonings are evenly distributed and the potatoes begin to bind together.
Step 2: Add the cheese
Next comes the star ingredient: the cheese. Fold the grated mozzarella into your potato mixture gently but fully. The cheese will melt beautifully during cooking, creating pockets of gooey deliciousness in every bite.
Step 3: Heat the pan and add oil
Place a non-stick pan over medium heat and add just enough oil to coat the bottom. The right amount of oil is key here—it’ll help your pancakes get that perfectly crispy, golden exterior without becoming greasy.
Step 4: Form and cook the pancakes
Scoop spoonfuls of the potato and cheese mixture onto the pan, flattening each one out into a neat pancake shape. Keep some space between them so they cook evenly. Allow each side to cook for about 3 to 4 minutes, or until they turn beautifully golden brown and crisp.
Step 5: Melt cheese topping and finish cooking
While the pancakes are still hot in the pan, sprinkle extra grated cheese on top. Let it melt into a luscious, bubbly layer—it’s the perfect crowning touch that elevates this Korean Potato Cheese Pancakes Recipe to something unforgettable.
Step 6: Serve and garnish
Transfer the finished pancakes onto a serving plate and scatter some of the remaining green onions over the top. This splash of bright green adds freshness and a lovely crunch to balance the melty cheese and crispy potatoes.
How to Serve Korean Potato Cheese Pancakes Recipe
Garnishes
To make your pancakes look and taste even more special, sprinkle chopped fresh green onions or chives on top. A touch of sesame seeds also adds a subtle nutty crunch that complements the flavors beautifully.
Side Dishes
These pancakes pair perfectly with a tangy dipping sauce made from soy sauce, vinegar, and a dash of sugar and chili flakes. They also go well alongside a crisp, refreshing salad or some pickled vegetables to contrast their rich, cheesy goodness.
Creative Ways to Present
For a fun twist, serve these pancakes stacked with layers of kimchi or sliced avocado in between. You can even make mini versions as party appetizers, speared with a toothpick and served alongside dipping sauces. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and store them in the refrigerator. They should stay fresh for up to two days, making them a great option for quick snacks or light meals the next day.
Freezing
To freeze, lay the cooked pancakes flat on a baking tray lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be kept frozen for up to one month without losing quality.
Reheating
Reheat leftover or frozen pancakes in a skillet over medium heat with a splash of oil to revive their crispiness. Avoid microwaving if possible, as it tends to make them soggy and less appetizing.
FAQs
Can I use other types of potatoes for this recipe?
Although russet potatoes are ideal because of their starchy texture, you can use other varieties like Yukon Gold. Just note the texture might change slightly—russets give the best crispiness.
What cheese works best in the Korean Potato Cheese Pancakes Recipe?
Mozzarella is a classic choice for its meltability and mild taste, but feel free to experiment with cheddar, pecorino, or even a combo to tailor the flavor to your liking.
Is it possible to make this recipe gluten-free?
Yes! Since this recipe uses cornstarch instead of flour, it is naturally gluten-free. Just ensure your cornstarch and other ingredients are certified gluten-free if you have sensitivities.
Can I prepare the batter ahead of time?
It’s best to mix the batter right before cooking, as grated potatoes can release water and lose texture if left too long. However, you can prep the potatoes and cheese separately a few hours in advance.
How do I achieve extra crispy pancakes?
Make sure your pan is hot before adding the pancakes and cook them without moving too much until golden brown. Adding just enough oil to coat the pan also helps develop a perfect crisp crust.
Final Thoughts
Making the Korean Potato Cheese Pancakes Recipe is like giving yourself a warm, delicious hug from the inside out. The combination of crispy potatoes, melty cheese, and fresh green onions creates a snack or meal that’s as comforting as it is satisfying. I truly hope you enjoy making and sharing these pancakes as much as I do—once you get started, you’ll see just how quickly they can become a family favorite.
Print
Korean Potato Cheese Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
Delight in the crispy and cheesy goodness of Korean Potato Cheese Pancakes, also known as Gamjajeon. These golden, savory pancakes combine grated russet potatoes with melted mozzarella cheese and fresh green onions, creating a perfect blend of textures and flavors. Ideal as a snack or appetizer, they are easy to prepare and cook quickly on the stovetop to achieve a deliciously crispy exterior and a gooey cheesy center.
Ingredients
Potato Mixture
- 400 g (14 oz) russet potatoes, peeled and grated
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large green onions, finely chopped
Cheese
- 1 cup (120 g) mozzarella cheese, grated (or use cheddar or pecorino cheese)
Cooking
- Oil for cooking
Instructions
- Prepare the potato mixture: In a large bowl, combine the grated potatoes, cornstarch, salt, black pepper, and finely chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.
- Add cheese: Stir in the grated mozzarella cheese into the potato mixture and mix well to distribute the cheese evenly throughout.
- Heat the pan: Place a non-stick pan over medium heat and add a drizzle of oil to ensure the pancakes do not stick.
- Form pancakes: Scoop spoonfuls of the potato and cheese mixture onto the hot pan, spreading each portion into a round pancake shape. Leave enough space between pancakes for even cooking.
- Cook pancakes: Cook each pancake for about 3 to 4 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for another 3 to 4 minutes.
- Melt cheese topping: While the pancakes are still in the pan, sprinkle a generous amount of grated cheese on top of each pancake and allow it to melt for a minute or two.
- Serve: Transfer the cooked pancakes onto a serving plate and garnish with any remaining green onions. Serve warm to enjoy the crispy outer texture combined with the gooey cheese interior.
Notes
- You can substitute mozzarella with cheddar or pecorino cheese depending on your flavor preference.
- If the grated potatoes are too watery, squeeze out excess moisture to help the pancakes hold together better.
- Use a non-stick pan and moderate heat to prevent burning and to cook pancakes evenly.
- These pancakes are best served immediately while hot and crispy.
- For a spicier twist, add some finely chopped chili or a dash of chili flakes to the mixture.
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