Korean Cheese Potato Pancakes – Crispy, Gooey, and Totally Addictive
There’s something magical about biting into a hot, golden pancake that crackles on the outside and melts into soft, cheesy bliss inside. The first time I tried Korean Cheese Potato Pancakes, it was at a tiny street stall tucked away in Seoul. The smell alone stopped me in my tracks—a mix of sizzling potatoes, bubbling cheese, and that irresistible toasty aroma that says, you’re about to eat something incredible.
Since then, this recipe has been my go-to when I’m craving comfort food that’s quick, satisfying, and a little indulgent. You don’t need fancy ingredients or a trip to Asia to make it—just a few pantry staples, some mozzarella, and a frying pan. Whether you serve them as a snack, appetizer, or even a lazy weekend brunch treat, these pancakes are bound to win you over.
What Are Korean Cheese Potato Pancakes?
If you’ve never heard of them, Korean Cheese Potato Pancakes are a fun twist on the traditional gamjajeon—Korea’s beloved potato pancake. Classic gamjajeon is simple: grated or mashed potatoes mixed with a little starch, then pan-fried until crisp. But the cheesy version takes it to another level.
Here, a soft layer of mashed potato dough hides a gooey mozzarella center. When you tear one open, the cheese stretches beautifully, creating that iconic “cheese pull” moment you see all over social media. They’re crispy, chewy, and just the right mix of savory and sweet.
These pancakes also carry that familiar warmth Americans love about comfort food—think of them as a cross between hash browns and mozzarella sticks, with a Korean flair that keeps things exciting.
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Korean Cheese Potato Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Korean Cheese Potato Pancakes are crispy on the outside and filled with gooey, melted mozzarella inside. Inspired by Korean street food, this easy homemade version combines mashed potatoes, starch, and a hint of sugar for balance. Perfect as a snack, appetiser, or side dish, they deliver the ultimate mix of crunch and comfort in every bite.
Ingredients
2 large russet potatoes (about 1 pound), peeled and chopped
1 tablespoon cornstarch or potato starch
1 teaspoon sugar
½ teaspoon salt
⅛ teaspoon black pepper
½ cup shredded mozzarella cheese
2 tablespoons vegetable oil (for frying)
Instructions
Peel and chop the potatoes into chunks. Boil in salted water for 10–12 minutes until fork-tender. Drain and mash until smooth.
Spread mashed potatoes on a plate and let cool slightly to release excess moisture.
Mix in cornstarch, sugar, salt, and black pepper until a smooth dough forms.
Divide the mixture into even portions and flatten each piece. Add mozzarella to the center and seal the dough around it.
Heat vegetable oil in a non-stick skillet over medium heat.
Fry each pancake for 2–3 minutes per side until golden brown and crisp.
Remove and drain on paper towels before serving warm.
Notes
Drain potatoes well before mixing to prevent sogginess.
For extra crispiness, air fry or bake at 400°F instead of pan-frying.
Best served hot for the perfect cheese pull.
Pair with soy-vinegar sauce, spicy mayo, or honey butter glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack / Appetizer
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake (approx. 100 g)
- Calories: 220
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
Ingredients and Key Techniques
Essential Ingredients
- 2 large russet potatoes (about 1 pound), peeled and chopped
- 1 tablespoon cornstarch or potato starch
- 1 teaspoon sugar
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup shredded mozzarella cheese (or any melty cheese you love)
- 2 tablespoons vegetable oil for frying
These ingredients are beautifully simple, yet they come together to form something unforgettable. Russets are ideal for that fluffy, crisp texture, while cornstarch binds everything without weighing it down. A touch of sugar balances the saltiness and brings out the potato’s natural sweetness.
Cooking Tips for Success
The trick to great pancakes lies in managing moisture. Too much water in the potato mash, and they’ll turn soggy instead of crisp. After boiling or steaming the potatoes, make sure to drain and mash them well. Let them sit uncovered for a few minutes to allow any remaining steam to escape.
When forming your pancakes, keep the cheese fully enclosed in the potato dough. If it’s exposed, it may leak while frying. Use medium heat to fry—too hot, and the exterior will brown before the cheese melts. Too low, and they’ll absorb oil instead of crisping up.
Step-by-Step Instructions
Prepare the Potatoes
Peel and cut the potatoes into chunks. Boil in salted water for about 10–12 minutes until fork-tender. Drain completely, then mash until smooth. Spread the mash on a plate for a few minutes to release extra moisture.
Form the Dough
Mix the mashed potatoes with cornstarch, sugar, salt, and pepper. The dough should feel soft but not sticky. Divide it into equal portions, about the size of a golf ball.
Add the Cheese
Flatten each piece in your hand, spoon a bit of mozzarella in the center, then fold the dough around it to seal. Lightly press to form a thick, flat disc.
Fry the Pancakes
Heat vegetable oil in a non-stick skillet over medium heat. Place the pancakes in the pan and cook for 2–3 minutes on each side, or until golden brown and crisp. You’ll hear that satisfying sizzle when they’re just right.
Remove from the pan and drain on a paper towel. Serve them hot—the cheese pull is best when they’re fresh from the skillet.
Serving Suggestions and Pairings
These Korean Cheese Potato Pancakes shine on their own, but pairing them with the right dip or side takes them up a notch. A soy-vinegar dipping sauce adds a sharp, savory contrast, while a drizzle of spicy mayo brings creamy heat. For something sweet, try a honey butter glaze—it sounds unexpected, but it’s delicious.
If you’re serving them as part of a meal, pair them with a crisp cucumber salad or a light miso soup to balance the richness. They also make a great game-day snack or a cozy movie-night bite that everyone will love.
Dietary Variations
Gluten-Free
You’re already halfway there since this recipe doesn’t use flour. Just make sure your starch and cheese are certified gluten-free. Rice flour can also replace cornstarch for a slightly lighter texture.
Vegan
To go plant-based, swap out mozzarella with vegan shredded cheese that melts well. Some brands use coconut oil or tapioca for stretch, making them perfect for this recipe. Replace sugar with maple syrup or skip it entirely for a savory version.
Low-Calorie
Use less oil by opting for an air fryer or baking at 400°F until crisp. You’ll still get that golden crust without the extra fat.
Halal or Kosher
Simply confirm your cheese and cooking oil are certified Halal or Kosher. Many supermarket mozzarella brands in the U.S. already meet these standards.
These adjustments don’t compromise flavor—they simply let everyone enjoy the same crispy, cheesy indulgence in a way that fits their lifestyle.
Variations and Creative Twists
Once you’ve mastered the basics, you can have fun experimenting. Try adding chopped scallions or garlic chives to the potato dough for a subtle oniony flavor. For spice lovers, mix in a teaspoon of gochujang or red pepper flakes to give it that fiery Korean kick.
If you prefer a sweeter spin, you can even drizzle them with honey or sprinkle a little cinnamon sugar for a dessert-style twist. Smaller, bite-sized versions make excellent appetizers—think of them as mini molten potato bites perfect for sharing.
Storage, Reheating, and Make-Ahead Tips
If you’re planning ahead, shape the pancakes and refrigerate them (uncooked) for up to two days. Just cover tightly so they don’t dry out. Once cooked, they’ll last in the fridge for about three days.
To reheat, use an air fryer or skillet to restore their crispness—microwaving makes them soft. For longer storage, freeze them in a single layer before transferring to a zip-top bag. They reheat beautifully straight from frozen.
Nothing beats that first crunchy bite of a freshly fried Korean Cheese Potato Pancake—especially when the melted cheese stretches as you pull it apart. It’s comfort food that speaks every language: crispy, creamy, and deeply satisfying. Whether you’re craving a new snack to impress friends or just something cozy for yourself, this recipe delivers that warm, homemade joy in every bite.
FAQ
Can I make Korean Cheese Potato Pancakes ahead of time?
Yes! You can form the pancakes and store them in the fridge for up to two days before cooking. If you’ve already fried them, reheat in an air fryer or skillet to bring back that crispy texture—avoid microwaving, as it softens the crust.
What type of cheese works best for Korean Cheese Potato Pancakes?
Mozzarella is the classic choice because it melts smoothly and gives that perfect cheese pull. However, you can also try provolone, Monterey Jack, or a mix of mozzarella and cheddar for a richer flavor.
Can I bake or air fry instead of pan-frying?
Absolutely. To make them lighter, you can bake at 400°F until golden, or air fry at 375°F for 10–12 minutes, flipping halfway through. They’ll turn out crisp without the extra oil.
Why do my pancakes fall apart while cooking?
If they’re breaking apart, your potato mix might be too wet. Be sure to drain the potatoes well and add enough starch to bind everything. A gentle flip with a spatula also helps them hold their shape.
Are Korean Cheese Potato Pancakes vegetarian or gluten-free?
Yes—this recipe is naturally vegetarian, and it’s gluten-free if you use potato starch or cornstarch instead of wheat flour. Always double-check your cheese and seasoning labels to be sure.
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