If you are searching for something irresistibly crispy, cheesy, and incredibly comforting, then the Korean Potato and Cheese Pancakes Recipe is about to become your new favorite. These golden, crunchy pancakes are packed with the humble russet potato’s natural starchiness and melty mozzarella cheese that oozes out with every bite. With a simple mix of grated potatoes, a hint of green onion freshness, and the perfect seasoning balance, this dish captures the essence of Korean street food but is delightfully easy to whip up at home. Once you try these, you’ll see why this recipe is adored by many for its crispy exterior and gooey cheesy center.
Ingredients You’ll Need
The magic of this Korean Potato and Cheese Pancakes Recipe lies in its simplicity. Each ingredient plays a vital role, whether it’s for texture, flavor, or that beautiful golden color you’ll see when cooking these pancakes. These kitchen staples come together to create a snack or appetizer that feels special without needing an elaborate shopping list.
- Russet potatoes (2 large, peeled and grated): These starchy potatoes give the pancakes their signature crispiness and creamy interior.
- Salt (1/2 teaspoon): Enhances the natural flavors of the potatoes and cheese.
- Black pepper (1/4 teaspoon): Adds a subtle warmth and depth to the taste.
- Potato starch or cornstarch (1/4 cup): Acts as the binding agent for perfectly firm pancakes and extra crunch.
- Shredded mozzarella cheese (1/2 cup): Provides gooey, melty goodness that makes each bite irresistible.
- Chopped green onions (1/4 cup): Adds a fresh, mild onion flavor and a pop of color.
- Vegetable oil (1 tablespoon, plus more for frying): Ensures a golden, crispy crust without sticking.
- Optional dipping sauce ingredients: Soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes for a perfect balance of salty, tangy, and spicy.
How to Make Korean Potato and Cheese Pancakes Recipe
Step 1: Prepare the Potatoes
Start by peeling and grating two large russet potatoes. Once grated, it’s crucial to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step helps eliminate excess water that would prevent the pancakes from crisping up properly. Trust me, it’s worth the little extra effort for that unbeatable crunchy finish.
Step 2: Mix the Batter
Place your drained grated potatoes into a mixing bowl. Add half a teaspoon of salt, a quarter teaspoon of black pepper, the potato starch, and the chopped green onions. Stir everything together thoroughly until the starch and seasonings are evenly distributed throughout the potato mixture. This mixture forms the base of your pancakes and ensures they hold their shape during cooking.
Step 3: Heat and Fry
Heat a non-stick skillet over medium heat and add the vegetable oil. Scoop about a quarter cup of the potato mixture into the pan, flattening it into a small round pancake. Then, drop a spoonful of shredded mozzarella cheese in the center of the pancake before topping it with a little more potato mixture to seal the cheese inside. Cook each side for 3 to 4 minutes, pressing gently with your spatula, until the pancake is golden brown and crispy, and the cheese inside is melted and deliciously gooey.
Step 4: Repeat and Perfect
Continue the process with the remaining potato mixture, adding more oil as necessary to keep your pancakes crisp and non-stick. These pancakes are best enjoyed hot, fresh off the pan, where they’re at their crispiest and meltiest.
How to Serve Korean Potato and Cheese Pancakes Recipe
Garnishes
Serve your Korean Potato and Cheese Pancakes Recipe sprinkled with a few extra chopped green onions or sesame seeds for that subtle crunch and fresh brightness. A drizzle of toasted sesame oil on top adds an irresistible nutty aroma that complements the crispy pancakes beautifully.
Side Dishes
These pancakes pair wonderfully with light and refreshing sides like a simple cucumber salad or pickled radish. To elevate the experience, add a small bowl of the dipping sauce made from soy sauce, rice vinegar, sesame oil, sugar, and a pinch of red pepper flakes. Its tangy, salty, and slightly spicy flavors cut through the richness of the cheese perfectly.
Creative Ways to Present
For a fun twist, serve these pancakes as sliders between small lettuce leaves with a dab of dipping sauce. You can also arrange them on a party platter alongside other Korean favorites like kimchi or japchae for an exciting appetizer spread that will have guests asking for the recipe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place the pancakes in an airtight container and store them in the refrigerator. They will stay fresh for up to two days, though they’re always best when eaten right after cooking to enjoy the crispy texture.
Freezing
To freeze these pancakes, first let them cool completely on a wire rack. Then, layer them between sheets of parchment paper in a freezer-safe container or bag to prevent sticking. Frozen pancakes are perfect to keep on hand for up to one month.
Reheating
When reheating, avoid the microwave if you want to keep the crispiness. Instead, warm them in a hot skillet with a little vegetable oil until they’re heated through and the outside crisps back up. Your cheesy center will become melty once again, bringing the pancakes back to life!
FAQs
Can I use other types of cheese besides mozzarella?
Absolutely! While mozzarella’s meltiness is perfect, feel free to experiment with cheeses like cheddar or Monterey Jack to add different flavors. Just make sure they melt well to maintain that gooey center that makes this recipe so special.
Is potato starch necessary, or can I use cornstarch?
Potato starch is preferred for its ability to create a super crispy texture, but cornstarch is a fine substitute if that’s what you have on hand. Just know the result may be slightly less crispy but still delicious.
Can I prepare the potato mixture in advance?
Yes, you can prep the grated potato mixture in advance and keep it refrigerated for a few hours before frying. However, squeeze out any released moisture and stir again before cooking to maintain the best texture.
Are these pancakes gluten-free?
This Korean Potato and Cheese Pancakes Recipe is naturally gluten-free as long as you use potato starch or a gluten-free cornstarch and ensure any dipping sauces are gluten-free. It’s a great option for those with gluten sensitivities.
Can I add other flavors or ingredients?
Definitely! Try mixing in finely chopped kimchi for a tangy kick or crispy cooked bacon for smoky flavor. These additions personalize the recipe and add exciting new layers of taste.
Final Thoughts
This Korean Potato and Cheese Pancakes Recipe is an absolute winner every time, whether you want a quick snack or a shareable appetizer with friends. Its crispy edges and melty cheesy centers make it comforting yet exciting to eat. Give it a try, enjoy the process, and soon enough, you’ll be reaching for this recipe again and again whenever you crave something deliciously simple but incredibly satisfying.
Print
Korean Potato and Cheese Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 pancakes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Potato and Cheese Pancakes are crispy and golden on the outside, with gooey melted mozzarella cheese inside. Made from grated russet potatoes, flavored with green onions and seasoned simply, these savory pancakes make a perfect appetizer or snack. The optional dipping sauce adds a tangy, slightly spicy kick that complements the pancakes beautifully.
Ingredients
Pancake Batter
- 2 large russet potatoes (peeled and grated)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup potato starch or cornstarch
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 1 tablespoon vegetable oil (plus more as needed)
Optional Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- Pinch of red pepper flakes
Instructions
- Prepare the Potatoes: Grate the peeled russet potatoes using a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure crisp pancakes.
- Mix the Batter: In a large mixing bowl, combine the grated potatoes with salt, black pepper, potato starch (or cornstarch), and chopped green onions. Mix thoroughly until the starch is evenly distributed throughout the mixture.
- Heat the Pan: Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat to prepare for frying the pancakes.
- Form and Cook Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet and flatten it slightly into a small round pancake. Add a spoonful of shredded mozzarella cheese directly in the center, then cover with a little more potato mixture to seal the cheese inside. Cook for 3 to 4 minutes on one side until golden brown, pressing gently with a spatula.
- Flip and Finish Cooking: Carefully flip the pancake and cook the other side for another 3 to 4 minutes until it is golden and crispy and the cheese inside is melted. Add more oil to the pan as needed for remaining pancakes.
- Prepare Dipping Sauce (Optional): In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes until the sugar dissolves. Serve alongside the pancakes for dipping.
- Serve: Serve the pancakes hot to enjoy the crispy exterior and gooey cheesy center. Best enjoyed fresh from the pan.
Notes
- Using potato starch instead of cornstarch yields extra crispy pancakes.
- For added flavor, try mixing in finely chopped kimchi or cooked bacon into the batter.
- These pancakes are best served hot while the cheese remains melted and gooey.
