Korean Cheese Potato Pancake

Korean cheese pancake brings together creamy mozzarella and earthy potato in a crispy, golden treat that is pure comfort food. This easy snack is a beloved street food in Korea and always disappears fast from my table whenever I make it. You get stretchy cheese in every bite encased by a lightly sweet crust, perfect for satisfying those savory and sweet cravings in one go.

I first tried these pancakes on a chilly afternoon and now they are my go to comfort snack after a long day. The mix of crispy potato and molten cheese is basically happiness on a plate.

Ingredients

• Peeled potatoes: The base of the dough Make sure to choose starchy potatoes as they give the crispiest texture
• Mozzarella cheese: Provides the creamy gooey center Use fresh whole milk mozzarella if you can for best melt
• Brown sugar: Gives a hint of caramel sweetness Choose soft moist brown sugar for easy mixing
• Cornstarch or cornflour: Helps bind the dough and crisps the crust Look for pure white powder with no lumps
• Cooking oil: Ensures an even golden fry Opt for neutral oils like canola or sunflower so the flavor shines through
• Salt: Balances both the savory and sweet flavors Kosher or fine sea salt works great

Step-by-Step Instructions

Prep Potatoes:

Peel the potatoes thoroughly to remove all skins and grate them into fine shreds. Squeeze them vigorously in a clean tea towel to remove as much moisture as you can. This helps the pancakes crisp.

Mix Ingredients:

Toss the grated potatoes into a mixing bowl. Add the brown sugar cornstarch and a good pinch of salt. Stir using your hands until everything is evenly coated. The mixture should feel sticky and start to clump together like dough.

Shape the Dough:

Split the dough into several even mounds and roll each into a ball. Press each ball flat between your palms into a disc about a half inch thick. This guarantees even cooking.

Add Cheese:

Take each disc and spoon a small pile of mozzarella in the center. Bring up the edges to cover and seal in the cheese then gently flatten into a puck shape. Pinch any weak seams so the cheese does not escape.

Cook the Pancakes:

Heat a generous layer of oil in a nonstick pan over medium flame. Once hot place the pancakes in the pan spaced apart. Let them cook undisturbed for 3 to 4 minutes per side until crisp and deep golden turning gently once. Press lightly with your spatula for the crispiest result.

Serve:

When crisp and done move each pancake onto paper towels briefly to soak up extra oil. Serve right away while hot for the best melty cheese factor.

For me the mozzarella is the highlight You just cannot beat that satisfying cheese pull with every bite and it always gets a wow from anyone nearby My family still talks about the time we made a double batch and ate them all before they hit the serving plate

Storage Tips

Cool the pancakes completely before storing so they do not get soggy. Place in an airtight container and refrigerate up to 3 days. To reheat toast them in a dry skillet on low heat or pop them in the oven uncovered at 180 degrees Celsius until hot again. I do not recommend microwaving because it softens the crisp edges.

Ingredient Substitutions

If you are out of mozzarella try another stretchy cheese like provolone fontina or mild cheddar for a different flavor. Sweet potato also works as a colorful base just wring out even more liquid. For a savory spin you can skip the sugar and add black pepper chopped herbs or grated carrot to the mix.

Serving Suggestions

Serve these pancakes piping hot and enjoy them plain or with a drizzle of honey spicy ketchup or even a dusting of cinnamon sugar. They pair nicely with kimchi for a true Korean snack spread or alongside a bowl of soup for lunch. If hosting friends cut each pancake into wedges and serve with toothpicks as party bites.

Cultural and Historical Context

Korean cheese pancake combines everyday potatoes with cheese a food beloved by young and old. It is inspired by Korea’s street food tradition where snacks are cooked to order and handed over hot from the griddle. This type of crispy pancake is a fun twist on classic Korean pancakes called gamja jeon and reflects how global flavors like cheese have found their way into traditional recipes that are now favorites for weeknight comfort.

Enjoy every hot cheesy bite and do not be surprised if your plate empties quicker than you expect.

Recipe Q&A

→ What kind of potatoes work best?

Starchy potatoes like russets or Yukon golds create a crispier texture and help the pancakes hold together well.

→ Can other cheeses be used?

Mozzarella gives a stretchy, mild result, but feel free to try cheddar or a blend for a stronger flavor profile.

→ How do I keep the pancakes from falling apart?

Removing excess water from grated potatoes and mixing with cornstarch ensures a sturdy, cohesive dough that fries evenly.

→ Is it necessary to use brown sugar?

Brown sugar brings a light caramel note, but it can be omitted for a purely savory version, or swapped with a sweetener of your choice.

→ What oil is ideal for frying?

Neutral oils such as canola, vegetable, or sunflower work best, providing crispiness without altering flavor.

→ Can these be prepared ahead?

The pancakes are best enjoyed fresh, but you can shape them in advance and fry just before serving to preserve texture.