What is gamja-jeon, and how are these different?

Gamja-jeon is a traditional Korean potato pancake made with grated potatoes and very simple seasoning. These pancakes build on that idea but add a crispy cheese filling, which makes them richer and more snack-like while still keeping the potato texture front and center.

Why are my potato pancakes falling apart?

This usually means there’s too much moisture left in the potatoes. Make sure you squeeze the grated potatoes very well before mixing, and let the batter sit for a minute so the cornstarch can help bind everything together.

Do I really need to add sugar to the potatoes?

The small amount of sugar doesn’t make the pancakes sweet. It gently balances the savory potato flavor and helps with browning, but you can reduce it or leave it out if you prefer.

Can I make these without cheese?

Yes, you can skip the cheese and cook them as simple Korean potato pancakes. The texture will be slightly lighter and less rich, but they’ll still crisp up nicely and work well with a flavorful dipping sauce.

What’s the best way to reheat leftover pancakes?

Reheating them in a skillet or toaster oven works best to bring back some crispness. The microwave will warm them through, but the pancakes will be softer and less crunchy.

Korean Cheese Potato Pancakes – Easy Crispy Comfort

Name: Korean Cheese Potato Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 pancakes
Cuisine: Korean
Ingredients: 1 pound russet potatoes, peeled and grated; 2 tablespoons cornstarch; 4 ounces mozzarella cheese, shredded; 1 teaspoon sugar; 1/2 teaspoon salt; Vegetable oil, for frying

Description

Crispy on the outside with a soft, cheesy center, these Korean cheese potato pancakes are made with simple pantry ingredients and cooked until golden and comforting.

Ingredients

Scale

1 pound russet potatoes, peeled and grated
2 tablespoons cornstarch
4 ounces mozzarella cheese, shredded
1 teaspoon sugar
1/2 teaspoon salt
Vegetable oil, for frying

Cook Mode Keep your screen awake while you cook

Instructions

Peel and grate the potatoes, then squeeze them very well in a clean kitchen towel to remove as much moisture as possible.
Transfer the dry grated potatoes to a bowl and mix with cornstarch, sugar, and salt until evenly combined.
Take a small portion of the potato mixture, flatten it slightly, add cheese to the center, then cover and gently seal with more potato.
Heat a thin layer of oil in a skillet over medium heat and carefully place the pancakes into the pan.
Cook until the bottoms are golden and crisp, then flip and cook the other side until fully cooked and lightly browned.
Remove from the pan and drain briefly before serving warm.

Notes

Squeezing the potatoes thoroughly is key to achieving crisp pancakes.
Keep the heat at medium to allow the potatoes to cook through without burning.
These pancakes are best enjoyed fresh but can be reheated in a skillet to restore crispness.

Prep Time: PT15M
Cook Time: PT15M
Category: Snack
Method: Pan-Fried
Cuisine: Korean

Nutrition

Serving Size: 2 pancakes
Calories: 220
Sugar: 2 g
Sodium: 320 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 20 mg