If you’re on the lookout for a crispy, melty, and utterly satisfying snack that combines the humble potato with gooey cheese, then you absolutely must try this Gamjajeon (Potato Cheese Pancakes) Recipe. These delightful Korean-inspired pancakes are a perfect harmony of crispy edges, tender insides, and the rich warmth of melted mozzarella. Whether you’re craving something cozy for breakfast, a quick snack, or a shareable appetizer, this recipe brings simple ingredients to life in the most delicious way.
Ingredients You’ll Need
Every ingredient in this Gamjajeon (Potato Cheese Pancakes) Recipe plays a vital role, keeping the flavors balanced and textures just right, turning everyday kitchen staples into a scrumptious treat.
- Russet potatoes (2 large, peeled and grated): These provide the hearty base with their starchy texture perfect for binding and crisping up beautifully.
- Shredded mozzarella cheese (1/2 cup): Adds luscious creaminess and melt-in-your-mouth cheese pulls that elevate this pancake to pure comfort food.
- Cornstarch (2 tablespoons): The secret weapon for crispiness, it helps hold the mixture together without weighing it down.
- Green onion (1, finely sliced): Offers a subtle, fresh bite and a burst of color to brighten the pancakes.
- Salt (1/2 teaspoon): Enhances all the natural flavors, ensuring each bite is perfectly seasoned.
- Black pepper (1/4 teaspoon): Adds a mild kick that balances the potato’s earthiness and the cheese’s richness.
- Vegetable oil (for frying): Keeps the pancakes golden and crisp—essential for that irresistible outer crunch.
How to Make Gamjajeon (Potato Cheese Pancakes) Recipe
Step 1: Prepare the Potatoes
Start by grating your peeled russet potatoes finely. Then, wrap the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial because removing excess moisture means your pancakes will turn out wonderfully crispy rather than soggy.
Step 2: Mix the Batter
Transfer the dried grated potatoes to a large bowl. Add the shredded mozzarella cheese, cornstarch, finely sliced green onion, salt, and black pepper. Mix everything thoroughly until it forms a cohesive mixture where the ingredients are evenly distributed. Cheese strands weaving through potato bits bring that tempting texture and flavor.
Step 3: Heat the Oil
In a nonstick skillet, pour a thin layer of vegetable oil and heat it over medium heat. A moderate temperature is key here—it allows the pancakes to cook through without burning the outside.
Step 4: Fry the Pancakes
Scoop about 1/4 cup of the batter into the pan for each pancake. Press it down gently to flatten into a thin pancake shape. Let them cook for about 3 to 4 minutes on each side, or until they are a beautiful golden brown with crispy edges. Flip carefully to keep their shape intact.
Step 5: Drain and Serve
Once cooked, transfer the pancakes onto paper towels briefly to drain any excess oil. This helps maintain their crispness and keeps them light. Serve them immediately while hot, so the cheese is still melty and irresistible.
How to Serve Gamjajeon (Potato Cheese Pancakes) Recipe
Garnishes
Top your Gamjajeon (Potato Cheese Pancakes) Recipe with extra green onion slices or a sprinkle of sesame seeds for an added burst of aroma and crunch. A drizzle of soy sauce or a simple dipping sauce made from soy sauce mixed with vinegar and a touch of sugar will complement the pancakes beautifully.
Side Dishes
These pancakes pair exceptionally well with a fresh, crisp salad or steamed vegetables to balance the richness. For a more substantial meal, serve alongside a bowl of warm miso soup or a spicy kimchi salad to keep the Korean vibe going strong.
Creative Ways to Present
For a fun twist, stack multiple pancakes and insert a little extra cheese between layers to create a gooey tower. You can also cut them into bite-sized pieces for party platters or serve with a variety of dips like spicy mayo, sweet chili sauce, or even a tangy yogurt-based dip for contrast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They’ll stay good for up to two days, but be aware they might lose some of their original crispness.
Freezing
To freeze, place cooled pancakes on a parchment-lined tray and freeze until solid. Then transfer them to a freezer-safe bag. Frozen Gamjajeon pancakes will last for up to one month without losing too much texture.
Reheating
Reheat pancakes in a hot skillet with a little oil rather than the microwave to restore that wonderful crunchy exterior. This quick refresher helps make them taste just like freshly cooked.
FAQs
Can I use a different cheese instead of mozzarella?
Absolutely! While mozzarella melts beautifully and keeps the pancakes tender, you can experiment with cheddar or Monterey Jack for a sharper flavor. Just keep in mind some cheeses may alter the texture slightly.
Is it necessary to squeeze out water from the grated potatoes?
Yes, squeezing out the moisture is key to preventing soggy pancakes and ensuring they crisp up perfectly. Don’t skip this step if you want the best texture.
Can I bake the Gamjajeon instead of frying?
While frying gives the best crispy exterior, you can bake them on a greased sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway. They won’t be quite as crispy but still delicious.
How thin should I flatten the pancakes?
About 1/4 inch thick is ideal. Thin pancakes cook evenly and crisp up better, but don’t make them so thin they fall apart when flipping.
What dipping sauces go best with Gamjajeon?
Traditional soy sauce with a splash of vinegar and a pinch of sugar is fantastic, but you can also try sweet chili sauce, garlic mayo, or a spicy gochujang-based dip to match your taste.
Final Thoughts
Making this Gamjajeon (Potato Cheese Pancakes) Recipe is like inviting a warm hug from the inside out. It’s simple yet so satisfying, with every bite bringing crispy, cheesy goodness. Whether you’re entertaining friends, feeding family, or just treating yourself, these pancakes are a guaranteed crowd-pleaser that’s worth every minute spent in the kitchen. Give them a try—you might just find a new favorite comfort food.
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Gamjajeon (Potato Cheese Pancakes) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Gamjajeon, or Korean Potato Cheese Pancakes, are crispy, golden brown potato pancakes infused with melted mozzarella cheese and finely sliced green onions. This tasty appetizer combines the comforting texture of grated russet potatoes with the gooey richness of cheese, seasoned simply with salt and pepper, then pan-fried to perfection. Serve them hot with a light soy-based dipping sauce or enjoy them plain for a satisfying savory snack.
Ingredients
Ingredients
- 2 large russet potatoes, peeled and grated
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons cornstarch
- 1 green onion, finely sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Prepare Potatoes: Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to ensure a crispy texture.
- Mix Ingredients: Transfer the drained potatoes to a bowl. Add the shredded mozzarella cheese, cornstarch, finely sliced green onion, salt, and black pepper. Mix until all ingredients are thoroughly combined.
- Heat Oil: Heat a thin layer of vegetable oil in a nonstick skillet over medium heat to ensure even frying.
- Form Pancakes: Scoop about 1/4 cup of the potato mixture into the pan and flatten it gently into a thin pancake shape for crispiness.
- Fry Pancakes: Cook each pancake for 3 to 4 minutes on each side until they are golden brown and crispy.
- Drain and Serve: Remove the cooked pancakes from the pan and place them on paper towels to drain excess oil. Serve hot, optionally with soy sauce or a light dipping sauce.
Notes
- For extra crispiness, make the pancakes thin and avoid overcrowding the pan.
- These pancakes can be served with soy sauce or a light dipping sauce for added flavor.
- They are delicious eaten plain as well.
