Crispy Korean Potato Cheese Pancakes Recipe
If you’re craving a dish that’s crispy, cheesy, and oh-so-comforting, Korean Potato Cheese Pancakes will quickly become your new favorite! Central to this recipe is 400 g (14 oz) russet potatoes, peeled and grated, which create the perfect base for these golden pancakes. With a delightful crunch on the outside and gooey melted cheese on the inside, this dish beautifully blends textures and flavors in every bite. Whether you’re serving it as a snack, a side dish, or a quick meal, it promises to bring warmth and smiles to your table.
Ingredients You’ll Need
This recipe relies on a handful of simple, wholesome ingredients that each play a crucial role in crafting the perfect pancake. From the crispiness brought by the potatoes to the melty richness of the cheese, every element is essential for that signature Gamjajeon taste and texture.
- 400 g (14 oz) russet potatoes, peeled and grated: These starchy potatoes provide a crispy exterior and fluffy interior, making them ideal for pancakes.
- 1/4 cup cornstarch: Acts as a binding agent to hold the potato mixture together while adding a slight crunch.
- 1/2 tsp salt: Enhances the natural flavors and balances the dish perfectly.
- 1/4 tsp black pepper: Adds a subtle hint of spice that complements the mild potatoes and cheese.
- 2 large green onions, finely chopped: Brings freshness and color, adding a gentle sharpness to each bite.
- 1 cup (120 g) mozzarella cheese, grated: Melts wonderfully to create that indulgent, gooey center—feel free to substitute with cheddar or pecorino for different flavor twists.
- Oil for cooking: Essential for frying the pancakes to a golden-brown perfection.
How to Make Crispy Korean Potato Cheese Pancakes Recipe
Step 1: Prepare the Potato Mixture
Start by peeling and grating 400 g (14 oz) russet potatoes, peeled and grated. Once grated, it’s important to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth; this step ensures your pancakes turn out crispy instead of soggy. Combine the grated potatoes with cornstarch, salt, pepper, and finely chopped green onions in a large bowl. Mix everything thoroughly so the seasoning is evenly distributed.
Step 2: Incorporate the Cheese
Next, fold in the grated mozzarella cheese to the potato mixture. This is where the magic happens—the cheese melts during cooking, infusing each bite with a luscious, creamy texture that contrasts beautifully with the crisp potato exterior. Mix gently but thoroughly to evenly distribute the cheese throughout the batter.
Step 3: Cook the Pancakes
Heat a non-stick pan over medium heat and add a generous drizzle of oil. Scoop a spoonful of the potato and cheese mixture onto the pan, spreading it gently into a round pancake shape about 3 to 4 inches wide. Leave enough space between each pancake to allow easy flipping. Cook each side for 3-4 minutes until the pancakes develop a gorgeous golden-brown crust.
Step 4: Melt the Cheese on Top
While the pancakes are still warm in the pan, sprinkle an extra handful of grated cheese on top. Cover the pan briefly so the cheese melts into a gooey, irresistible topping that makes these pancakes absolutely unforgettable. Once melted, transfer to a serving plate and garnish with remaining green onions for that perfect fresh finish.
How to Serve Crispy Korean Potato Cheese Pancakes Recipe
Garnishes
Fresh green onions sprinkled atop provide a lovely pop of color and a gentle onion flavor that balances the richness of melted cheese beautifully. For an extra touch, consider a light drizzle of sesame oil or a sprinkle of toasted sesame seeds—both add a subtle nutty aroma that complements the pancakes perfectly.
Side Dishes
These pancakes pair wonderfully with classic Korean banchan such as tangy kimchi, crunchy pickled radishes, or a crisp cucumber salad. For a heartier meal, serve alongside steamed rice or even a comforting bowl of seaweed soup to round out the flavors.
Creative Ways to Present
Try stacking these golden pancakes with layers of dipping sauce between each one for a fun twist, or serve them as bite-sized appetizers with individual dipping bowls. You can also experiment by incorporating mix-ins like chopped kimchi or finely diced seafood for added flavor and texture variations. No matter how you present them, these pancakes will be the star of any meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the pancakes in an airtight container in the refrigerator for up to 2 days. To prevent sogginess, allow them to cool completely before sealing the container.
Freezing
You can freeze these pancakes by placing them in a single layer on a baking sheet, then transferring to a freezer-safe container or bag once frozen solid. They will keep well for up to one month, making for a convenient snack or quick meal anytime.
Reheating
To bring leftover or frozen pancakes back to life, reheat them in a non-stick pan over medium heat until warmed through and crispy on both sides. Avoid microwaving, as it tends to make the pancakes soggy and ruins their characteristic crunch.
FAQs
Can I substitute other types of potatoes for 400 g (14 oz) russet potatoes, peeled and grated?
While russet potatoes are ideal because of their starchiness and crisping properties, Yukon Gold potatoes also work well. Avoid waxy potatoes as they may yield a softer, less crispy texture.
Is it necessary to peel the potatoes before grating?
Peeling is recommended to achieve a smooth, uniform texture and to avoid any bitter skins in the pancakes. However, if you prefer a more rustic feel and don’t mind the texture, leaving the skin on is an option.
Can I make these pancakes dairy-free?
Yes! Simply substitute the mozzarella cheese with a dairy-free cheese alternative or omit it entirely. Keep in mind that the cheesy gooeyness is a big part of the charm, so experimenting with plant-based melty cheeses can be a tasty solution.
How do I prevent the pancakes from falling apart while cooking?
Removing excess moisture from the grated potatoes is key. Also, make sure to mix in cornstarch well, as it acts as a binder. Cooking over medium heat allows the pancakes to set and crisp without burning.
Can I prepare the potato mixture in advance?
Yes, you can prepare the grated potatoes and the entire mixture up to a few hours ahead, but be sure to store it covered tightly in the refrigerator. Give it a quick stir before cooking to re-incorporate any settled ingredients.
Final Thoughts
Trust me, once you try cooking with 400 g (14 oz) russet potatoes, peeled and grated in these Korean Potato Cheese Pancakes, you’ll wonder why you didn’t discover this treat sooner. They are incredibly satisfying, easy to make, and full of that unbeatable crispy-cheesy combo that comforts the soul. So go ahead, dive into this recipe and experience a truly delightful pancake that’s perfect for any time of day!
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Crispy Korean Potato Cheese Pancakes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
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
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
