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These Korean-style Potato Cheese Pancakes turn everyday ingredients into a mouthwatering treat with crunchy edges and melted cheese inside. Every mouthful blends sweet and savory notes perfectly, making them great for quick bites or starting any meal.
I first tried these at a Korean food truck festival and couldn't wait to make them at home. They've become our go-to weekend snack, and everyone jumps in to help put them together.
Key Ingredients Breakdown
- Starchy potatoes: Go for Yukon Gold or Russet varieties
- Fresh mozzarella: The little balls work wonders here
- Condensed milk: Brings a touch of sweetness
- Cornstarch: Helps nail the right consistency
- Brown sugar: Makes the cheese filling extra tasty
- Quality oil: Gets you that amazing crunch
- Sea salt: Cuts through the sweetness nicely
Simple Cooking Guide
- Potato Preparation:
- Keep the skins on for boiling. Make sure they're super soft. Drain them well. Take skins off while they're still hot. Mash them right away. Don't let them cool down.
- Dough Creation:
- Combine your mashed potatoes with condensed milk. Throw in sugar and salt. Slowly work in the cornstarch. Feel if it's the right thickness. Add more ingredients if needed.
- Filling Process:
- Split the dough into equal parts. Squash them into flat circles. Coat cheese pieces in brown sugar. Put them in the middle. Close up all sides completely. Push down gently. Make sure there aren't any openings.
- Cooking Method:
- Make sure your pan is nice and hot. Pour in enough oil. Drop pancakes in carefully. Keep an eye on the heat. Look for a nice golden brown color. Only flip them once. Let them drain on paper towels.
- Final Assembly:
- Give them a minute to cool. Add any garnishes you like. Eat them while they're warm. Set out some dipping sauces. Sprinkle on extra toppings if you want.
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These pancakes have turned into our Sunday afternoon ritual. The way the cheese stretches when you pull them apart always gets everyone smiling, especially my little one who calls them 'magic pancakes.'
Nailing The Gooey Middle
Getting that perfectly melted center comes down to good sealing and the right heat. I've learned that cooking on medium-low lets the cheese get all melty without burning the outside.
Keeping Them Fresh
They taste best right off the pan, but you can mix the dough ahead and keep it in the fridge with a cover. Just let it warm up a bit before you shape and cook it.
Ways To Enjoy Them
We can't get enough of dipping these in sweet chili sauce, ketchup, or even a drizzle of maple syrup. When friends come over, I make tiny ones that work great as finger food.
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These Korean Potato Cheese Pancakes have become my favorite comfort food to make. The mix of the crispy outside, chewy middle, and melted cheese center creates something really special that gets everyone running to the kitchen, drawn by the amazing smell and the promise of that first amazing bite.
Common Questions
- → What's the point of keeping potato skins on during boiling?
- Keeping the skins on while cooking helps lock in nutrients and enhances the potato flavor.
- → Can I prepare the potato mixture beforehand?
- You can make it early, but keep it in the fridge and let it warm up before you start shaping.
- → What's the reason for putting brown sugar on the cheese?
- Brown sugar adds a sweet touch that balances out the savory potato and cheese flavors.
- → Which potatoes should I use?
- Go for starchy ones like Russets to get the texture just right.
- → How do I stop the cheese from oozing out?
- Make sure you wrap the potato dough completely around the cheese without leaving any openings.