If you’re looking for a snack that’s crispy on the outside, gooey and cheesy in the middle, and guaranteed to put a smile on your face, you need to try this Korean Cheese Pancake Recipe. With sweet, earthy potatoes and melty mozzarella encased in a golden crust, it’s a classic street food treat that’s surprisingly easy to make at home. Each bite is a perfect balance of flavors and textures, making it absolutely irresistible for cheese lovers and anyone craving a little comfort with a twist.
Ingredients You’ll Need
The magic of this Korean Cheese Pancake Recipe is how just a few simple ingredients come together to create something so special. Each component plays an important role in delivering that signature chewy, crispy, and cheesy experience.
- Peeled potatoes (250 g): The humble potato is the heart of this pancake, giving it body, a subtle earthiness, and that amazing texture when grated and fried.
- Mozzarella cheese (50 g, shredded or cubed): For stretchy, gooey cheese pulls with every bite, mozzarella is essential—shred or cube it for an even melt.
- Brown sugar (20 g): Just a touch of sweetness to balance the savory cheese and give the pancakes that classic Korean street food flavor.
- Cornstarch (25 g): This helps bind the potato together and lends a delightfully chewy, almost mochi-like texture.
- Cooking oil (for frying): Use a neutral oil to get those pancakes perfectly golden and crisp without overwhelming the delicate flavors.
- Pinch of salt: A little salt enhances the natural flavors and keeps everything in balance.
How to Make Korean Cheese Pancake Recipe
Step 1: Prep the Potatoes
Start by peeling and grating your potatoes. This is the foundation of your Korean Cheese Pancake Recipe, so take a moment to squeeze out as much water as possible—too much moisture will keep the pancakes from getting crisp. Once you’ve wrung them out, set the grated potatoes aside to rest for a moment.
Step 2: Mix Everything Together
In a mixing bowl, combine the grated potatoes with brown sugar, cornstarch, and a pinch of salt. Stir everything together until you have a mixture that holds together like dough. The cornstarch will help bind the potatoes and create the pancake’s signature chewy bite.
Step 3: Shape the Pancakes
Divide your potato dough into small portions—about the size of a golf ball works well. Flatten each into a disc using your hands. This step is where you can get a feel for just how deliciously tactile this recipe is!
Step 4: Add the Cheese Filling
Take a small mound of shredded or cubed mozzarella and place it right in the center of each disc. Carefully fold the edges over to seal the cheese inside, pinching any gaps closed, and then gently flatten the ball into a thick pancake. This ensures that every bite will deliver a glorious cheese pull.
Step 5: Fry Until Golden and Crispy
Heat a generous splash of cooking oil in a nonstick skillet over medium heat. Fry the pancakes for about 3 to 4 minutes per side, or until both sides are golden brown and crispy. Keep the heat at medium to avoid burning while still getting that irresistible crunch.
Step 6: Serve Hot
Once fried, drain your Korean Cheese Pancakes on a paper towel to remove excess oil. Serve them up while they’re still hot and the cheese is perfectly molten in the middle—trust me, you won’t want to wait!
How to Serve Korean Cheese Pancake Recipe
Garnishes
Top your Korean Cheese Pancake Recipe with a sprinkle of chopped scallions, toasted sesame seeds, or even a little drizzle of honey for a sweet-savory finish. If you like a bit of heat, a dusting of Korean chili flakes (gochugaru) adds a lovely pop of color and gentle spice.
Side Dishes
These pancakes are fantastic on their own, but they’re even more satisfying alongside fresh kimchi, a crisp cucumber salad, or a small bowl of pickled radish. These sides add brightness and contrast to the rich, cheesy pancakes, making every bite even more exciting.
Creative Ways to Present
You can serve the pancakes stacked high for a dramatic effect, cut them into wedges for sharing, or even thread them onto skewers for a fun party snack. For an extra treat, serve them with a dipping sauce like sweet chili or soy-vinegar on the side.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare!), allow the pancakes to cool completely, then store them in an airtight container in the fridge. They’ll keep their flavor and texture for up to two days, making them a great make-ahead snack or lunchbox addition.
Freezing
The Korean Cheese Pancake Recipe freezes surprisingly well. Lay the cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag. They’ll keep for up to a month—just be sure to separate layers with parchment to prevent sticking.
Reheating
For best results, reheat the pancakes in a nonstick skillet over medium heat with a touch of oil. This helps restore their crispiness. Alternatively, pop them in an oven or toaster oven at 180°C (350°F) for about 10 minutes until heated through and the cheese is melty again.
FAQs
Can I use a different type Snack, Appetizer
Absolutely! While mozzarella gives that classic stretch, you can experiment with other melting cheeses like cheddar, Monterey Jack, or even a little brie for a richer flavor. Just make sure it melts well.
Do I need to peel the potatoes?
Peeled potatoes work best for this Korean Cheese Pancake Recipe, as the skins can interfere with the texture. However, if you love a rustic feel, you can leave them on—just give them a good scrub first.
Can I make these gluten-free?
Yes! This recipe is naturally gluten-free thanks to the use of cornstarch instead of wheat flour. Just double-check your cheese and other ingredients to ensure there’s no hidden gluten.
What kind of oil should I use for frying?
A neutral oil such as canola, sunflower, or grapeseed is ideal for frying these pancakes. It lets the flavors of the potatoes and cheese shine, and helps achieve that perfect golden-brown crust.
Can I add extra ingredients to the potato mixture?
Definitely! Feel free to mix in finely chopped scallions, herbs, or even a pinch of garlic powder for extra flavor. Just keep the ratio of potato to binding ingredients the same so the pancakes hold together well.
Final Thoughts
If you’re craving something that’s both comforting and fun to make, this Korean Cheese Pancake Recipe is calling your name. It’s a surefire way to impress friends, delight your tastebuds, and enjoy the irresistible combo of crispy potatoes and gooey cheese. Give it a try and let this cheesy treat become your new favorite snack!
Print
Korean Cheese Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Snack, Appetizer
- Method: Pan-frying
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Cheese Pancake recipe features a crispy exterior with a gooey mozzarella cheese center, combining savory and slightly sweet flavors. Made primarily from grated potatoes mixed with brown sugar and cornstarch, these delightful pancakes are pan-fried to golden perfection and perfect for a snack or appetizer.
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)
Cooking
- Cooking oil (for frying)
Instructions
- Prep Potatoes: Peel and grate 250 g of potatoes. Squeeze out the excess water thoroughly to ensure the batter isn’t watery and set the grated potatoes aside.
- Mix Ingredients: In a bowl, combine the grated potatoes, 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Stir the mixture until it forms a dough-like consistency that can hold shape.
- Shape Dough: Divide the potato mixture into small equal portions. Flatten each portion into a small disc about 1/4 inch thick.
- Add Cheese: Place a small amount of shredded mozzarella cheese in the center of each disc. Carefully fold the edges over the cheese to seal it inside, forming a ball, then gently flatten it back into a pancake shape.
- Cook: Heat cooking oil in a pan over medium heat. Fry the pancakes for about 3-4 minutes on each side or until they turn golden brown and crispy on the outside.
- Serve: Remove pancakes from the pan and drain on paper towels to remove excess oil. Serve hot immediately for the best melty cheese experience.
Notes
- Be sure to squeeze out as much water as possible from the grated potatoes; excess moisture will make it hard for the pancakes to hold together.
- The brown sugar adds a subtle sweetness that balances the savory cheese — you can adjust the amount to your preference.
- Use medium heat to avoid burning the pancakes before they are cooked through.
- These pancakes are best eaten fresh to enjoy the melted mozzarella center.
- You can substitute mozzarella with other melting cheeses like cheddar or gouda if desired.
Nutrition
- Serving Size: 1 pancake (approx. 100g)
- Calories: 180 kcal
- Sugar: 2.5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
