If you are looking for a delightful snack that perfectly balances crispy texture with gooey, melty goodness, this Korean Cheese Pancake Recipe is an absolute game-changer. Combining simple ingredients like grated potatoes and mozzarella cheese, this dish transforms humble pantry staples into a crispy, cheesy treat that’s wonderfully satisfying. Whether you’re craving a comforting bite after a long day or something fun to share with friends, this recipe offers a deliciously addictive flavor that’s impossible to resist.
Ingredients You’ll Need
Every ingredient in this Korean Cheese Pancake Recipe plays a crucial role in delivering the perfect texture and flavor. From the starchiness of potatoes giving body and crispiness to the rich melt of mozzarella cheese hidden inside, these components come together in a simple yet incredible way.
- 250 g peeled potatoes: The foundation for a crispy and tender base when grated and squeezed dry.
- 50 g mozzarella cheese (shredded or cut into cubes): Provides stretchy, creamy pockets of cheesy goodness inside the pancakes.
- 20 g brown sugar: Adds just a touch of sweetness to balance the savory flavors perfectly.
- 25 g cornstarch (or cornflour): Helps bind the potato mixture so your pancakes hold together beautifully during frying.
- Cooking oil (for frying): Essential for achieving that golden, crispy crust everyone loves.
- A pinch of salt: Enhances all the flavors and keeps everything perfectly seasoned.
How to Make Korean Cheese Pancake Recipe
Step 1: Prepare the Potatoes
Start by peeling the potatoes and grating them finely. It’s important to squeeze out as much water as possible from the grated potatoes so your pancakes don’t turn soggy. This step ensures a crispy exterior and tender inside.
Step 2: Mix the Batter
In a large bowl, combine the grated potatoes, brown sugar, cornstarch, and a pinch of salt. Mix everything thoroughly until the mixture resembles a soft but workable dough. This harmony of sweet and savory with the right texture sets the stage for delicious pancakes.
Step 3: Shape Your Pancakes
Divide the potato mixture into equal small portions. Flatten each portion into a round disc, about the size of your palm, which will serve as the pancake base for your cheesy surprise.
Step 4: Add the Cheese Filling
Place a generous amount of shredded mozzarella cheese in the center of each potato disc. Fold the edges over the cheese carefully, sealing it in like a pocket. Then gently press down to form a flat pancake shape. This technique locks in the gooey cheese so it melts perfectly inside when cooked.
Step 5: Fry Until Golden brown
Heat a good amount of cooking oil in a pan over medium heat. Fry your filled pancakes for about 3-4 minutes on each side or until they turn a gorgeous golden brown and crisp. Take your time here—this is the key to that irresistible crunch.
Step 6: Drain and Serve Hot
Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Serve them while they’re still hot to enjoy the melted cheese oozing with every bite.
How to Serve Korean Cheese Pancake Recipe
Garnishes
A sprinkle of finely chopped green onions or a dash of toasted sesame seeds can add color and a subtle nutty crunch that beautifully complements the cheesy pancake. You might also like a drizzle of spicy mayo or sweet chili sauce to enhance the flavors.
Side Dishes
This Korean Cheese Pancake Recipe pairs wonderfully with light sides such as a fresh cucumber salad or pickled radishes. The crisp acidity and freshness balance the richness of the pancakes perfectly, turning it into a well-rounded meal.
Creative Ways to Present
You can cut the pancakes into bite-sized pieces and serve them as finger food at your next gathering. Or stack them with layers of thinly sliced veggies and drizzle sauces for an impressive appetizer platter that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. Make sure they’re completely cooled before sealing to avoid condensation that may cause sogginess.
Freezing
For longer storage, place the cooked pancakes on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Frozen pancakes can be kept for up to one month, ready whenever you need a quick snack or meal.
Reheating
To reheat, the best method is pan-frying them again in a little oil over medium heat to restore their crispiness. Avoid microwaving as it tends to make the pancakes rubbery and less appetizing.
FAQs
Can I use a different cheese instead of mozzarella?
Yes! Mozzarella is ideal for its melting quality, but cheeses like cheddar or gouda can work well if you prefer a sharper flavor. Just keep in mind that the texture might vary slightly.
Is there a vegan alternative for the cheese in this recipe?
Absolutely! You can substitute mozzarella with vegan cheese or nutritional yeast for flavor. The texture will be different but still delicious.
Can I prepare the potato mixture in advance?
It’s best to prepare and cook the pancakes fresh since the grated potatoes may oxidize and discolor if left for too long. However, you can prep the mixture up to an hour before frying if stored covered in the fridge.
What if I don’t have cornstarch?
You can substitute cornstarch with rice flour or even all-purpose flour in a pinch. Cornstarch helps with crispiness, so expect a slightly different texture but still tasty results.
How should I store the pancakes if I want to keep them crispy?
Store leftovers uncovered on a wire rack in the refrigerator to help retain crispiness instead of sealing them in a container where steam can make them soggy.
Final Thoughts
I truly hope you give this Korean Cheese Pancake Recipe a try because it brings out the best of comfort food with such delightful, gooey surprises inside every bite. It’s simple, fun, and absolutely delicious—perfect for sharing or enjoying any time you want a cozy snack that sings with flavor. Once you make it, I’m sure it will become one of your favorites to return to again and again!
Print
Korean Cheese Pancake Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Cheese Pancake recipe features crispy golden potato pancakes with a gooey mozzarella cheese center. Combining simple ingredients like grated potatoes, brown sugar, and cornstarch, these savory-sweet pancakes are pan-fried to perfection, offering a delightful balance of crispy exterior and melty cheese interior. Perfect as a snack or appetizer, they bring a unique Korean street food twist to your kitchen.
Ingredients
Potato Mixture
- 250 g peeled potatoes
- 20 g brown sugar
- 25 g cornstarch (or cornflour)
- A pinch of salt
Cheese Filling
- 50 g mozzarella cheese (shredded or cut into cubes)
For Frying
- Cooking oil (enough for frying)
Instructions
- Prepare the Potatoes: Peel and grate 250 g of potatoes. Gently squeeze out the excess water from the grated potatoes and set them aside to prevent sogginess in the pancake batter.
- Make the Potato Dough: In a mixing bowl, combine the grated potatoes with 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix thoroughly until a dough-like consistency is achieved, which will help bind the pancakes during frying.
- Form the Pancake Bases: Divide the potato mixture into small equal portions. Flatten each portion into a small disc-shaped base, suitable for folding around the cheese filling.
- Add the Cheese Filling: Place a small amount of shredded mozzarella cheese (approximately a teaspoon) in the center of each potato disc. Fold the edges over the cheese to encase it fully, forming a ball, and then press gently to flatten it slightly into a pancake shape.
- Fry the Pancakes: Heat cooking oil in a pan over medium heat. Once hot, carefully add the prepared pancakes. Fry them for about 3-4 minutes on each side, or until they turn golden brown and develop a crispy exterior.
- Drain and Serve: Remove the fried pancakes from the pan and place them on paper towels to absorb any excess oil. Serve them hot to enjoy the melty cheesy center and crispy potato casing.
Notes
- Be sure to squeeze out as much water as possible from the grated potatoes to prevent soggy pancakes.
- If mozzarella is not available, a similarly mild melting cheese like mozzarella string cheese or young cheddar can be substituted.
- Adjust frying heat to medium to ensure pancakes cook through without burning the outside.
- For a vegan version, substitute mozzarella with a plant-based cheese alternative and use oil suitable for vegan cooking.
- Serve immediately for best texture; these pancakes are less crispy when cooled.
