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Korean cheese pancakes are the ultimate comfort snack to satisfy cravings for both crispy potatoes and gooey melted cheese. Inspired by popular Korean street vendors, this dish is both simple and irresistibly good. Every bite has that golden exterior with a warm cheesy pull inside. It is ideal as a snack, appetizer, or satisfying side.
When I first tried this recipe on a chilly afternoon, the crispy edges and cheese pull were so satisfying I almost ate the whole batch myself. Now this is my go-to snack for movie nights with family.
Ingredients
- Peeled potatoes: use starchy potatoes for best texture as they fry up crisp on the outside and tender inside
- Mozzarella cheese: choose a moist low-moisture mozzarella for the best melt and stretch
- Brown sugar: adds subtle depth and balances potato flavor opt for soft brown sugar for best mixing
- Cornstarch or cornflour: helps bind the mixture so pancakes hold shape and fry crisp select a fine grind for even results
- Cooking oil: choose a neutral oil like vegetable or canola for frying
- Pinch of salt: highlights cheese flavor and balances the sweetness use a fine sea salt for better distribution
Step-by-Step Instructions
- Grate and Prepare Potatoes:
- Grate peeled potatoes and use a clean kitchen towel to firmly squeeze out as much water as possible This step makes sure your pancakes become crisp rather than soggy
- Mix Dough Base:
- Combine grated potatoes with brown sugar cornstarch and salt in a bowl Stir with a big spoon or your hands until evenly mixed The mixture should begin to hold together like soft dough
- Shape Pancakes:
- Take small handfuls and flatten into discs about twice the size of your palm Make a small well in the center with your thumb
- Add Cheese Center:
- Place a generous spoonful of mozzarella in the center Pull up the edges of the potato disc to seal around the cheese forming a ball Gently press to flatten each into a thick pancake being careful not to let cheese escape
- Fry to Perfection:
- Heat oil in a frying pan over medium heat Slide in pancakes in batches making sure not to crowd the pan Cook each side for around three to four minutes or until deep golden brown and crispy The outside should feel firm when pressed with a spatula
- Drain and Serve:
- Transfer finished pancakes to a plate lined with paper towels to soak up extra oil Let them cool for a minute then serve hot while the cheese is extra melty
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There is something magical about the contrast between crunchy potatoes and gooey cheese Inside each pancake is a pocket of cheese waiting to ooze at first bite My little cousin loves to help stuff the centers and the laughter always makes prep time more fun
Storage Tips
Store leftover pancakes in an airtight container in the fridge for up to two days To reheat place them in a skillet over low heat to bring back crispiness You can also freeze uncooked pancakes on a tray then transfer to a bag and fry straight from frozen with only a few extra minutes of cook time
Ingredient Substitutions
Swap mozzarella for cheddar gouda or a blend for a stronger flavor If you are out of cornstarch use potato starch or even all purpose flour as a backup For a vegan version use plant based cheese and skip dairy altogether
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Serving Suggestions
Serve the pancakes hot right from the skillet For extra flavor dip them in soy sauce mixed with a dash of vinegar or serve with spicy kimchi They are a fantastic side for Korean barbecue or a perfect centerpiece for a cozy appetizer platter
Cultural Touchpoints
These pancakes draw inspiration from Korean street markets where vendors fill stalls with sizzling hot treats Cheese and potato pancakes are a modern twist on traditional Korean jeon and reflect the fun combination of international flavors with Korean comfort food tradition
Recipe FAQs
- → What kind of cheese works best for these pancakes?
Mozzarella is ideal because of its melting quality, but cheddar, gouda, or a mix work well for a bolder flavor.
- → How can I make the pancakes crispier?
Ensure all water is squeezed from the potatoes before mixing, and fry in hot oil to get a golden, crunchy crust.
- → Is it possible to make these ahead?
Yes, prepare and refrigerate them for up to two days or freeze to fry later. Reheat in a pan for best texture.
- → Can I add extra flavors?
Spice up the dough with garlic powder, onion powder, or chili powder. Finish with green onions or try a dipping sauce.
- → What’s the best way to serve them?
Serve hot as a snack, side, or appetizer, paired with kimchi or a soy-vinegar dipping sauce for extra tang.