Korean Cheese Potato Pancake (Print-Friendly Format)
Crispy Korean pancakes filled with melted mozzarella and potato, perfect for sharing as a snack or side.
# Required Ingredients:
→ Main Ingredients
01 -
250 g potatoes, peeled and grated
02 -
50 g mozzarella cheese, shredded or cubed
03 -
20 g brown sugar
04 -
25 g cornstarch
05 -
Cooking oil, for frying
06 -
Pinch of salt
# How to Make It:
01 -
Grate the peeled potatoes. Squeeze out excess moisture using a kitchen towel and set aside.
02 -
Combine the grated potatoes, brown sugar, cornstarch, and a pinch of salt in a bowl. Mix thoroughly until a cohesive dough forms.
03 -
Divide the mixture into small equal portions. Flatten each into a disc with your hands.
04 -
Place a portion of shredded mozzarella in the center of each disc. Fold the edges over to enclose the cheese, shaping each portion into a ball, then flatten gently to form a pancake.
05 -
Heat a thin layer of cooking oil in a non-stick fry pan over medium heat. Place each pancake in the pan and cook for 3–4 minutes per side or until golden brown and crisp.
06 -
Remove pancakes from the pan and place on a paper towel to absorb excess oil. Serve immediately while hot.
# Additional Information:
01 -
Use a non-stick skillet to ensure pancakes do not stick during frying.
02 -
Ensure the pan is fully preheated before adding the pancakes for optimal crispiness.
03 -
Experiment with other cheeses to create different flavour profiles.
04 -
Additional seasonings such as garlic or onion powder can be added to the batter.
05 -
Pair with kimchi or preferred condiments for an authentic serving.