Korean Cheese Potato Pancake

Cheesy crisp and a little bit sweet Korean cheese pancakes are my answer for when I want a snack that feels both familiar and new. This is one of those recipes that fills the kitchen with that warm buttery scent and surprises everyone at the table with gooey cheese hidden inside each warm bite.

I first made these on a rainy afternoon for my kids and they did not leave a single crumb They loved breaking open each pancake to watch the cheese pull and asked if I would make it again and again

Ingredients

• Peeled potatoes: This is the main body of the pancake Use starchy potatoes for the best texture and give them a good firm squeeze after grating to get rid of extra moisture
• Mozzarella cheese: Provides a gooey stretch inside cubes or shreds both work well Opt for a low moisture mozzarella for less leaking during frying
• Brown sugar: Adds a hint of sweetness that pairs perfectly with the cheese use fresh soft sugar for easy mixing
• Cornstarch or cornflour: Helps bind the mixture and gives an extra crispiness to the fried pancake look for one that is very fine
• Cooking oil: Needed for frying Use a neutral tasting oil with a high smoke point like sunflower or canola
• Salt: Just a small pinch brings all the flavors together Choose a fine salt so it disperses evenly throughout the mixture

Step-by-Step Instructions

Prep the Potatoes:

Peel your potatoes then grate them using the large holes of a box grater Pile the grated potatoes into a clean kitchen towel and squeeze out as much water as you can for crispier pancakes and less splattering in the pan

Make the Mixture:

Place the grated potatoes in a mixing bowl Add in the brown sugar cornstarch and a pinch of salt Mix everything thoroughly The texture should start coming together into a dough that sticks together when pressed

Shape the Pancakes:

Divide the mixture into small equal sized balls I usually aim for about eight Use your hands to flatten each into a small disc about a half inch thick

Add the Cheese:

Place a bit of mozzarella in the center of each disc Make sure you keep the cheese in the center so that it melts without leaking Fold the potato edges over the cheese pressing gently to encase it and form a ball again Gently pat down each ball so it becomes a flat thick pancake

Fry to Perfection:

Pour enough oil in a heavy pan to cover the bottom and heat it on medium Drop the potato pancakes into the hot oil Cook each side for three to four minutes until they are deep golden and crispy Use a spatula to flip halfway through and adjust heat as needed so they do not burn

Drain and Serve:

Lift each pancake out with a slotted spatula and let them drain on paper towels or a rack Serve while still piping hot for maximum stretchy cheese pulls

Potatoes act as a good source of potassium The mozzarella is my favorite part especially when it stretches from the first bite This recipe always takes me back to rainy day snacks when I would try to sneak little tastes of cheese before sealing them into the dough

Storage Tips

If you have leftovers store them in an airtight container in the fridge They will keep for about two days Reheat in a dry frying pan over medium heat to bring back the crispy outside and melty inside Do not microwave or you lose that perfect crunch

Ingredient Substitutions

You can use any meltable cheese you like such as mild cheddar or a young gouda The brown sugar can be swapped for white sugar if that is all you have For an extra boost you can add a pinch of white pepper or a sprinkle of chives to the potato mixture

Serving Suggestions

These are fantastic with a simple chili dipping sauce or even a dollop of sour cream Serve them as a snack or alongside a hot broth soup for a cozy Korean style meal I also love adding them as a fun side to a bigger brunch spread

Cultural Context

Korean cheese pancakes or cheese gamjajeon build on the tradition of crispy potato pancakes with a delicious cheese twist Cheese has become increasingly popular in Korean street food making its way into many beloved snack dishes The balance of sweet and salty is a signature combination in many Korean comfort foods

This is a recipe that feels close to my heart both for how fun it is to make and for the way it never fails to draw everyone into the kitchen The trick is that satisfying contrast between the crisp potato outside and the rich cheesy bite inside

Recipe Q&A

→ What type of potatoes are best for this dish?

Starchy potatoes such as russet or Yukon gold work well, providing structure and crispiness after cooking.

→ Can other cheeses be substituted for mozzarella?

Yes, any good melting cheese can be used, such as cheddar or provolone, for varied flavors and textures.

→ How can I ensure the pancakes are crispy?

Be sure to squeeze excess moisture from the grated potatoes and use enough oil so the pancakes fry evenly and turn golden brown.

→ Are these pancakes sweet or savory?

They are mostly savory, but the addition of brown sugar gives a subtle sweetness that complements the salty cheese.

→ What can I serve with these pancakes?

They pair well with a side of soy sauce, sour cream, or a light salad to balance the richness of the cheese and potatoes.