If you are a fan of crispy, cheesy snacks that melt in your mouth, then you are going to absolutely love this Korean Cheese Potato Pancakes Recipe. It brings together tender potatoes and gooey mozzarella cheese into irresistible little pancakes that blend sweet, savory, and crispy textures perfectly. Whether you’re looking for a comforting appetizer or a unique side dish, these pancakes deliver a delightful experience that’s quick to whip up and guaranteed to impress everyone at the table.
Ingredients You’ll Need
The secret to mastering the Korean Cheese Potato Pancakes Recipe lies in a handful of simple ingredients that come together to create the most satisfying bites. Each one plays a crucial role, from the starchy potatoes that give structure and fluffiness to the mozzarella cheese providing that luscious melty surprise inside.
- Potatoes (250 g peeled): The base of our pancakes, freshly grated for the perfect texture and mild sweetness.
- Mozzarella cheese (50 g shredded or cubed): This creamy, meltable cheese is what makes every bite wonderfully cheesy and gooey.
- Brown sugar (20 g): Adds a subtle sweetness that balances the savory flavors and enhances the natural potato taste.
- Cornstarch or cornflour (25 g): Helps bind the ingredients into a dough-like consistency and makes the pancakes nice and crispy when fried.
- Cooking oil: Essential for frying the pancakes to golden crisp perfection without sticking.
- Pinch of salt: Just enough to highlight the flavors without overpowering the gentle sweetness.
How to Make Korean Cheese Potato Pancakes Recipe
Step 1: Prepare the Potatoes
First up, peel your potatoes and grate them finely. This helps the potatoes cook evenly and develop a crispy edge later. After grating, squeeze out the excess water to avoid soggy pancakes and give your pancakes that ideal texture.
Step 2: Mix the Batter
In a mixing bowl, combine your grated potatoes with brown sugar, cornstarch, and a pinch of salt. Stir everything until the mixture pulls together into a sticky, dough-like consistency. This is the magic base that holds your pancakes while keeping them tender inside.
Step 3: Shape the Pancake Shells
Divide the batter into small, even portions. Flatten each into little discs that will become the outer shell for the cheese filling. This step is fun because these discs are the canvas for your delicious surprise center.
Step 4: Add the Cheese and Seal
Place a generous pinch of shredded or cubed mozzarella in the center of each disc. Carefully fold the edges over to encase the cheese completely, forming a ball. Then gently press down to flatten it into a pancake shape. Your cheese will be perfectly sealed inside, ready to melt during cooking.
Step 5: Fry Until Golden
Heat enough cooking oil in a pan over medium heat. Fry your pancakes until each side turns a beautiful golden brown crispy color, about 3 to 4 minutes per side. This step is crucial because it creates that contrast of crunchy exterior and melty, cheesy interior.
Step 6: Drain and Serve Hot
Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil. Serve immediately while still hot, so you can fully appreciate the gooey cheese and tender potatoes with every bite.
How to Serve Korean Cheese Potato Pancakes Recipe
Garnishes
To elevate your Korean Cheese Potato Pancakes Recipe, think fresh and vibrant garnishes. A sprinkle of finely chopped green onions or chives not only adds color but a mild sharpness that cuts through the richness. Lightly dusting with a pinch of sea salt or a drizzle of honey can also make the flavors pop beautifully.
Side Dishes
These pancakes pair wonderfully with fresh salads or dipping sauces. Try serving them alongside a small bowl of soy dipping sauce or a sweet chili sauce for that extra kick. A crisp cucumber salad or kimchi can provide a refreshing balance to the cheesy, fried goodness.
Creative Ways to Present
If you want to impress guests, stack the pancakes on a platter garnished with fresh herbs. Add colorful edible flowers for a whimsical touch. Alternatively, make mini slider versions by sandwiching the pancakes between lettuce leaves and a dollop of gochujang mayo—delicious for casual parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Korean Cheese Potato Pancakes Recipe, store them in an airtight container in the refrigerator for up to two days. To maintain some crispiness, place parchment paper between layers to prevent sticking and sogginess.
Freezing
These pancakes freeze well if you want to prepare a batch in advance. Lay them on a baking sheet lined with parchment and freeze until solid. Then transfer to a freezer-safe bag or container. When ready to enjoy, you can reheat directly from frozen for convenience.
Reheating
To revive the crispy texture and gooey cheese, reheat the pancakes in a hot skillet with a little oil over medium heat until warmed through and golden again. Avoid microwaving, as it tends to make them soggy and less satisfying.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While mozzarella is ideal for its meltiness and mild flavor, you can experiment with cheeses like cheddar or Monterey Jack for a sharper taste. Just ensure the cheese melts well so you get that signature gooey center.
Is this recipe suitable for gluten-free diets?
Yes, it is naturally gluten-free since it uses cornstarch instead of flour. Just make sure the cornstarch you choose is certified gluten-free to avoid any cross-contamination.
Can I make these pancakes without brown sugar?
Brown sugar adds a subtle sweetness that balances the flavors nicely, but if you prefer savory, you can reduce or omit it. You might want to increase the pinch of salt slightly to compensate and keep the flavor well-rounded.
What oil is best for frying these pancakes?
Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil. This helps achieve a crisp exterior without burning or imparting unwanted flavors.
Can I bake these pancakes instead of frying?
While frying gives the best crispy texture, you can bake them in a preheated oven at 200°C (about 400°F) for 15-20 minutes, flipping halfway through. However, they won’t be as crisp or golden as the fried version.
Final Thoughts
Trying out this Korean Cheese Potato Pancakes Recipe is like discovering a little treasure of crispy, cheesy goodness that’s easy to make and incredibly satisfying. Whether you’re cooking for yourself, friends, or family, these pancakes are bound to become a go-to favorite that you make again and again. So grab your grater and some mozzarella, and let this recipe bring a cozy, joyful moment to your kitchen!
Print
Korean Cheese Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Korean
Description
This Korean Cheese Pancake recipe features crispy, golden potato pancakes filled with gooey mozzarella cheese, offering a delightful blend of savory and slightly sweet flavors. Perfect as a snack or appetizer, these pancakes are easy to make with simple ingredients and pan-frying to achieve the perfect crispy texture.
Ingredients
Potato Mixture
- 250 g peeled potatoes
- 20 g brown sugar
- 25 g cornstarch (or cornflour)
- A pinch of salt
Filling
- 50 g mozzarella cheese (shredded or cut into cubes)
Others
- Cooking oil (for frying)
Instructions
- Prepare the potatoes: Peel and grate 250 g of potatoes. Squeeze out the excess water thoroughly and set the grated potatoes aside to use in the next step.
- Make the potato dough: In a mixing bowl, combine the grated potatoes, 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix well until a dough-like consistency forms that can hold shape.
- Form the pancakes: Divide the potato mixture into small portions. Flatten each portion into a small disc, preparing them for the cheese filling.
- Add the cheese filling: Place a small amount of shredded mozzarella (from the 50 g) in the center of each disc. Carefully fold the edges over the cheese to seal it inside, forming a ball, then gently flatten into a pancake shape.
- Fry the pancakes: Heat cooking oil in a pan over medium heat. Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
- Drain and serve: Remove the pancakes from the pan and drain on paper towels to remove excess oil. Serve hot for the best taste and texture.
Notes
- Make sure to squeeze out as much water from the grated potatoes as possible to avoid soggy pancakes.
- You can adjust the amount of sugar based on your preference for sweetness.
- Use a non-stick pan for easier frying and less oil absorption.
- Serve these pancakes with a dipping sauce like soy sauce or chili sauce for complementary flavors.
- These pancakes are best enjoyed fresh and hot to savor the melty cheese inside.
