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Korean Cheese Pancake

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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.

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

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

Find it online: http://recipesbyjanet.com/korean-cheese-pancake/