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Korean Potato Cheese Pancakes Recipe

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  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. Add cheese: Stir in the grated mozzarella cheese into the potato mixture and mix well to distribute the cheese evenly throughout.
  3. Heat the pan: Place a non-stick pan over medium heat and add a drizzle of oil to ensure the pancakes do not stick.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://yumrecipesfood.com/korean-potato-cheese-pancakes-recipe/