Korean Cheese Potato Pancake (Print)

Crispy Korean pancakes with cheesy potato interior—a savory snack perfect for sharing or enjoying hot from the pan.

# Ingredients:

→ Main Ingredients

01 - 250 g potatoes, peeled
02 - 50 g mozzarella cheese, shredded or cubed
03 - 20 g brown sugar
04 - 25 g cornstarch or cornflour
05 - Cooking oil, for frying
06 - Pinch of salt

# Steps:

01 - Peel and grate the potatoes. Using a clean cloth or paper towel, squeeze out as much excess liquid from the grated potatoes as possible. Set aside.
02 - In a large mixing bowl, combine the grated potatoes, brown sugar, cornstarch, and a pinch of salt. Mix thoroughly until the mixture forms a cohesive, dough-like consistency.
03 - Divide the potato mixture into equal portions. Flatten each portion into a small disc in the palm of your hand.
04 - Place a small amount of mozzarella cheese in the centre of each disc. Carefully fold the edges over the cheese to encase it fully, forming a ball. Gently flatten the ball into a round pancake shape.
05 - Heat a generous amount of cooking oil in a non-stick pan over medium heat. Fry each pancake for 3 to 4 minutes per side until golden brown and crisp.
06 - Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Serve immediately while hot for best texture.

# Additional Notes:

01 - Experiment with alternative cheeses such as cheddar or gouda to adjust flavour complexity.
02 - For added depth, incorporate spices like garlic powder, onion powder, or a pinch of chili powder into the potato mixture.
03 - Pair with spicy kimchi or a soy-vinegar dipping sauce to complement the savoury profile.
04 - Cooled pancakes can be stored in the refrigerator for up to two days or frozen for future use.