Korean Cheese Potato Pancake

Korean cheese pancakes have a crisp golden crust and a gooey cheese core that brings comfort in every bite. Whenever I crave something satisfying but quick to make these pancakes come together with just a few kitchen basics and never disappoint. Perfect as a snack or side they are inspired by South Korea’s vibrant street food culture.

Every time I make these the smell alone draws everyone to the kitchen. The mix of sweet and savory always surprises guests and my family now asks for them during game nights.

Ingredients

• Peeled potatoes: for the base provide structure and a mild flavor
• Mozzarella cheese: brings that signature melty pull look for a moist block or shred your own for best melt
• Brown sugar: adds a light sweetness and balance to the cheese
• Cornstarch or cornflour: makes the pancakes crisp and tender inside choose a fresh package for best thickening
• Cooking oil: is needed for a golden crust stick with a neutral oil like canola or sunflower
• Salt: sharpens and deepens all the flavors just a pinch makes a difference

Buying potatoes that feel firm and suede smooth makes grating easier. Fresh cheese melts better than pre-shredded so if possible grate your own.

Step-by-Step Instructions

Prep Potatoes:

Peel potatoes and grate them using a box grater. Gather the grated potatoes in a clean kitchen towel and twist tightly over the sink to remove as much water as possible. This step keeps the pancakes from getting soggy.

Mix Ingredients:

Transfer the grated potatoes into a mixing bowl. Add brown sugar cornstarch and a pinch of salt. Stir this mixture with a spoon or your hands until it becomes sticky and holds together like a soft dough.

Shape Dough:

Divide the sticky potato mixture into small balls using your hands. Flatten each ball into a thick disc about the width of your palm.

Add Cheese:

Place a spoonful or cube of mozzarella cheese in the center of each potato disc. Carefully fold the potato edges over the cheese sealing it inside then gently press the ball into a thick pancake shape.

Cook:

Pour enough cooking oil to thinly coat the bottom of a fry pan and heat over medium flame. Place the pancakes in the pan giving each some space. Cook on the first side about three to four minutes until deeply golden pressing lightly with a spatula to flatten further if needed. Flip and repeat on the other side until both are crisp and golden.

Serve:

Lift each pancake onto a plate lined with a paper towel to absorb excess oil. They taste best served hot and fresh right from the pan.

Save

I love the bit where the cheese oozes out as you bite in. My niece always calls dibs on the crispiest one and we laugh every time the cheese stretches halfway across her plate.

Storage Tips

Once cooled, store leftover pancakes in an airtight container in the fridge. They keep their crispness surprisingly well and can be reheated in a dry pan or toaster oven for two or three minutes per side. I do not recommend microwaving as it tends to soften the crust.

Ingredient substitutions

You can swap mozzarella for a mix of cheeses like cheddar or fontina as long as they melt well. Sweet potatoes instead of regular potatoes add a different flavor and a lovely color. Tapioca starch stands in nicely for cornstarch if you need.

Serving suggestions

Pair these pancakes with a little dish of kimchi for a kick of fermented flavor. I also love to serve them beside a crisp salad or alongside other Asian appetizers like dumplings and spring rolls. If you like spice try a squiggle of spicy mayo for dipping.

A Bit of Context

The inspiration for these pancakes comes from Korean street markets where you find endless crispy treats packed with cheese and potato. They appeal to kids and grownups alike as comfort food and the flavors fit in perfectly with any global meal spread.

Frequently Asked Questions About Recipes

→ What kind of cheese works best for Korean pancakes?

Mozzarella is popular for its meltability, but you can try a blend with cheddar or gouda for added flavor.

→ How do you keep the pancakes crispy?

Drain the cooked pancakes on a paper towel and serve immediately while hot for the best texture.

→ Can you prepare them in advance?

They're best fresh, but you can prep the potato mixture ahead and cook just before serving.

→ What can you serve with Korean cheese pancakes?

Serve with kimchi, dipping sauces, or enjoy as part of a larger Korean meal.

→ Is it possible to add extra ingredients for flavor?

Yes, add seasonings like garlic powder, onion powder, or chili powder to the batter for more depth.