Korean Cheese Pancake

Why You’ll Love This Recipe

Korean cheese pancakes are the ideal balance of crispy on the outside and cheesy on the inside. With a few simple ingredients—grated potatoes, mozzarella cheese, and a pinch of seasoning—this recipe comes together effortlessly to create a mouthwatering dish. The crispy exterior paired with the gooey cheese makes every bite an enjoyable experience. Whether you're craving a quick snack or a side to complement your meal, these pancakes are an easy go-to. Plus, they’re versatile enough to be customized with your favorite cheeses or seasonings.

Ingredients

• 250 g peeled potatoes

• 50 g mozzarella cheese (shredded or cut into cubes)

• 20 g brown sugar

• 25 g cornstarch or cornflour

• Cooking oil

• A pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep Potatoes: Peel and grate the 250 g of potatoes. Squeeze out any excess water from the grated potatoes and set them aside.

2. Mix Ingredients: In a bowl, combine the grated potatoes, 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix everything thoroughly until it forms a dough-like consistency.

3. Shape Dough: Divide the potato mixture into small portions. Flatten each portion into a small disc.

4. Add Cheese: Place a small amount of the 50 g of shredded mozzarella in the center of each disc. Fold the edges over the cheese to seal it inside, forming a ball, and then flatten it slightly into a pancake shape.

5. Cook: Heat cooking oil in a pan over medium heat. Fry the pancakes for about 3-4 minutes per side, or until they are golden brown and crispy.

6. Serve: Drain the pancakes on paper towels and serve them hot.

Servings and Timing

• Servings: 3

• Prep Time: 25 minutes

• Cook Time: 20 minutes

• Total Time: 45 minutes

Variations

• Cheese Varieties: While mozzarella is the traditional choice, you can experiment with other cheeses like cheddar, gouda, or even a blend to add a different flavor profile.

• Add Seasonings: To elevate the flavor, consider adding garlic powder, onion powder, or chili powder to the dough mixture for extra seasoning.

• Kimchi: Pair the pancakes with spicy kimchi on the side for an authentic Korean experience.

• Vegetable Add-ins: For added texture and nutrition, you can mix in finely chopped vegetables like onions, carrots, or spinach into the potato mixture.

Storage/Reheating

• Storage: Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: To reheat, place the pancakes in a preheated pan over medium heat for a few minutes on each side, or use a toaster oven to bring back their crispiness.

FAQs

1. Can I use other types of cheese besides mozzarella?

Yes, you can experiment with cheeses that melt well, such as cheddar, gouda, or even a blend of cheeses. Feel free to get creative and find the perfect cheese combo for your taste!

2. Can I make the pancake dough ahead of time?

Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours before cooking.

3. How do I prevent the pancakes from sticking to the pan?

To avoid sticking, use a non-stick skillet or griddle. Make sure the pan is preheated and add oil just before frying the pancakes.

4. Can I make these pancakes in an air fryer?

Yes, you can cook the pancakes in an air fryer at 375°F (190°C) for about 10-12 minutes, flipping halfway through to ensure they cook evenly.

5. What can I serve with Korean cheese pancakes?

Korean cheese pancakes pair wonderfully with sides like kimchi, pickled vegetables, or a dipping sauce made with soy sauce and vinegar.

6. Can I freeze the pancakes?

Yes, you can freeze uncooked pancakes. Shape them, place them on a baking sheet to freeze individually, and then store them in a zip-top bag. To cook, fry them directly from the freezer.

7. How do I get a crispy texture on the outside?

To achieve a crispy exterior, ensure the pan is preheated, avoid overcrowding the pancakes, and cook them on medium heat to get a golden brown crust.

8. Can I add other vegetables to the potato mixture?

Yes, you can include finely chopped vegetables like onions, carrots, or spinach to enhance the flavor and texture of the pancakes.

9. Can I make Korean cheese pancakes with sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used as a substitute for regular potatoes. While the texture will differ slightly, the pancakes will still be delicious with a slightly sweeter flavor.

10. What can I do if my potato mixture is too wet?

If the mixture is too wet, simply add a little more cornstarch to help absorb the moisture and make the mixture more manageable for shaping.

Conclusion

Korean cheese pancakes offer a satisfying blend of crispy potatoes and melted mozzarella cheese, making them a perfect snack or side dish. Easy to prepare, customizable with your favorite seasonings or cheese, and quick to cook, this dish will surely impress. Enjoy these delectable pancakes with family and friends and savor the flavors of Korea right in your own kitchen!

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Korean cheese pancakes are a savory and delicious street food that combines the comforting flavors of crispy fried potatoes and gooey, melted cheese. These pancakes are crispy on the outside with a cheesy center, making them a crowd-pleaser.

• Author: Janet
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 3 servings
• Category: Appetizer, Snack, Side Dish
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

250 g peeled potatoes

50 g mozzarella cheese (shredded or cut into cubes)

20 g brown sugar

25 g cornstarch or cornflour

Cooking oil

A pinch of salt

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Instructions

1. Peel and grate the 250 g of potatoes. Squeeze out any excess water from the grated potatoes and set them aside.
2. In a bowl, combine the grated potatoes, 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix the ingredients thoroughly until they form a dough-like consistency.
3. Divide the potato mixture into small portions. Flatten each portion into a small disc.
4. Place a small amount of the 50 g of shredded mozzarella in the center of each disc. Fold the edges over the cheese to seal it inside, forming a ball, and then flatten it slightly into a pancake shape.
5. Heat cooking oil in a pan over medium heat. Fry the pancakes for about 3-4 minutes per side, or until they are golden brown and crispy.
6. Drain the pancakes on paper towels and serve them hot.

Notes

• Feel free to experiment with different cheese varieties such as cheddar, gouda, or a blend of cheeses.
• For extra flavor, add garlic powder, onion powder, or chili powder to the dough mixture.
• Serve with spicy kimchi or a dipping sauce like soy sauce mixed with vinegar for a Korean flavor boost.
• These pancakes can be made ahead of time and stored in the refrigerator for up to 2 days, or frozen for later use.

Nutrition

• Serving Size: 1 pancake
• Calories: 220
• Sugar: 5 g
• Sodium: 180 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 15 mg