Korean Cheese Potato Pancakes Recipe

If you’ve never tried this delightfully crispy and melty treat, you’re in for a real joy with the Korean Cheese Potato Pancakes Recipe. It combines the humble potato’s comforting starchiness with the gooey allure of melted mozzarella, all laced with a touch of brown sugar for a subtle hint of sweetness. This dish offers a perfect balance of textures: crisp on the outside and tender inside, with pockets of stretchy cheese that make every bite an absolute pleasure. Whether you’re cooking for a lazy weekend breakfast or an impressive snack for guests, these pancakes have that magical ability to feel both nostalgic and excitingly new.

Ingredients You’ll Need

Getting your hands on the right ingredients is the first step to nailing this Korean Cheese Potato Pancakes Recipe. Each item is simple yet essential, contributing to the overall taste, texture, and that irresistible golden color.

• Potatoes (250 g peeled): The star ingredient, grated to give the pancakes their classic crispy texture and soft interior.
• Mozzarella cheese (50 g shredded or cubes): Adds melty richness and gooey pockets that will have you reaching for seconds.
• Brown sugar (20 g): A sweet touch that balances the savory potato and cheese, creating a subtle depth of flavor.
• Cornstarch or cornflour (25 g): Acts as a binder to bring the ingredients together and ensure a perfect, tender crumb.
• Cooking oil: Necessary for achieving the golden crispiness on the outside.
• A pinch of salt: Enhances all the flavors without overpowering them.

How to Make Korean Cheese Potato Pancakes Recipe

Step 1: Prepare the Potatoes

Start by peeling your potatoes and finely grating them. The finer the grate, the crispier your pancakes will become. After grating, squeeze out any excess moisture using a clean kitchen towel or cheesecloth. This step is crucial because excess water can prevent the pancakes from crisping up properly.

Step 2: Mix the Batter

In a large mixing bowl, combine the grated potatoes with the brown sugar, cornstarch, and a pinch of salt. Toss everything together thoroughly so the ingredients distribute evenly. Then gently fold in your shredded or cubed mozzarella cheese. The cheese should be well incorporated but try not to overmix; you want visible cheese pockets for that delightful melt.

Step 3: Heat the Pan and Cook

Heat a generous amount of cooking oil in a non-stick skillet over medium heat. Once hot, carefully drop spoonfuls of the potato mixture into the pan, flattening them gently into 3 to 4-inch round pancakes. Let them cook undisturbed for about 3 to 4 minutes on each side until golden brown and crispy. Cooking slowly ensures the cheese melts inside and the outside crisps evenly without burning.

Step 4: Drain and Cool Slightly

Once cooked, transfer the pancakes to a paper towel-lined plate to soak up excess oil. Let them cool just enough to handle but still enjoy that ooey-gooey cheese within. The pancakes are best served warm, fresh from the pan.

How to Serve Korean Cheese Potato Pancakes Recipe

Garnishes

These pancakes shine when garnished simply with a sprinkle of chopped green onions or a pinch of toasted sesame seeds. A drizzle of soy sauce or a small dab of spicy Sriracha mayo on the side can bring an extra zing that complements the sweet-savory balance beautifully.

Side Dishes

Pair these savory pancakes with light, fresh sides like a crisp cucumber salad or pickled radish to cut through the richness. A bowl of kimchi or a simple steamed vegetable also makes a fantastic accompaniment, grounding the dish with traditional Korean flavors.

Creative Ways to Present

For a fun snack platter, serve mini Korean Cheese Potato Pancakes alongside dipping sauces shaped into compartments on a wooden board. Alternatively, stack them with layers of shredded lettuce and a dollop of garlic mayo for a hand-held slider-style treat perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Korean Cheese Potato Pancakes in an airtight container in the refrigerator for up to 2 days. Be sure they are completely cooled before storing to avoid sogginess from trapped steam.

Freezing

These pancakes freeze well. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be stored for up to one month and reheated directly from frozen.

Reheating

Reheat leftovers by pan-frying over medium heat to restore their crispy exterior and warm the cheese inside. Avoid microwaving if possible since it tends to make the pancakes soggy.

FAQs

Can I use a different type of cheese?

Absolutely! While mozzarella is ideal for its meltiness and mild flavor, you can experiment with cheeses like cheddar or Monterey Jack for a sharper taste. Just keep in mind that some cheeses may change the texture.

Why is the brown sugar added?

The brown sugar adds a subtle sweetness that balances the savory potato and cheesy elements, bringing a delightful complexity commonly found in Korean savory-sweet dishes.

Is cornstarch necessary?

Yes, cornstarch acts as a binder to hold the grated potatoes together and helps create that perfect tender yet slightly crispy pancake texture.

Can I make these gluten-free?

Definitely! This recipe is naturally gluten-free as long as you use gluten-free cornstarch and check your other ingredients for any hidden gluten.

What should I serve these pancakes with for a meal?

They pair wonderfully with light salads, pickled vegetables, or even a warming bowl of soup for a comforting and balanced meal.

Final Thoughts

If you love crispy, cheesy, and comforting food that’s easy to whip up, the Korean Cheese Potato Pancakes Recipe is a must-try. It’s one of those dishes that feels like a warm hug and a celebration all at once. Give it a go, share it with friends, and watch how quickly these pancakes disappear from the plate!

Print