Description
Korean Potato Cheese Pancakes, or Gamjajeon, are crispy, golden-brown pancakes made from grated russet potatoes combined with mozzarella cheese and green onions. This savory dish features a crunchy exterior with a gooey, cheesy interior, making it a perfect snack, side dish, or light meal. Naturally gluten-free and quick to prepare, these pancakes offer a delicious fusion of textures and flavors that bring warmth and comfort in every bite.
Ingredients
Scale
Main Ingredients
- 400 g (14 oz) russet potatoes, peeled and grated
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large green onions, finely chopped
- 1 cup (120 g) mozzarella cheese, grated (or cheddar or pecorino cheese)
- Oil for cooking (such as vegetable or canola oil)
Instructions
- Prepare the Potato Mixture: In a large bowl, combine the grated potatoes, cornstarch, salt, black pepper, and chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.
- Add Cheese: Mix the grated mozzarella cheese into the potato mixture, ensuring the cheese is evenly distributed throughout the batter.
- Heat the Pan: Preheat a non-stick skillet over medium heat and add a drizzle of oil to coat the bottom.
- Form Pancakes: Scoop spoonfuls of the potato mixture onto the pan, spreading each into a round pancake shape. Leave space between pancakes to avoid sticking.
- Cook Pancakes: Fry the pancakes for 3 to 4 minutes on each side, or until they become golden brown and crispy on the outside.
- Top with Cheese: While the pancakes are still in the pan, sprinkle additional grated cheese on top of each pancake and cover briefly to allow the cheese to melt evenly.
- Serve: Transfer the pancakes to a serving plate, garnish with remaining green onions, and serve warm with optional dipping sauce.
Notes
- Use starchy potatoes like russet for a crispier texture.
- Squeeze out excess moisture from grated potatoes with a clean kitchen towel to prevent sogginess.
- Medium heat is ideal for cooking to achieve a golden, crispy crust without burning.
- For a spicy dipping sauce, mix soy sauce, vinegar, sesame oil, sugar, and gochujang.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a pan for best texture.
- Optional variations include adding kimchi, seafood, or vegetables to the batter for different flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack, Side Dish
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake (about 100g)
- Calories: 184
- Sugar: 1.5g
- Sodium: 511mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2.4g
- Protein: 8.7g
- Cholesterol: 20mg
Keywords: Gamjajeon, Korean potato pancakes, potato cheese pancakes, Korean snack, gluten-free pancakes, savory pancakes, cheesy pancakes, Korean side dish
