Name: Korean Cheese Potato Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 400 g (14 oz) russet potatoes, grated; ¼ cup (34 g) cornstarch; ½ tsp salt; ¼ tsp black pepper; 2 large green onions, finely chopped (reserve some for garnish); 1 cup (120 g) mozzarella cheese, grated (can substitute with cheddar or pecorino); Oil for frying (such as vegetable or canola oil)

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Introduction

Korean Cheese Potato Pancakes, or Gamjajeon, are a delicious twist on traditional potato pancakes. Crispy on the outside with a gooey, cheesy center, these savory treats make a perfect snack or side dish loved by all ages.

Nine golden-brown, round fried cakes with a slightly uneven crispy texture on top are arranged on a metal cooling rack over a white marbled surface. Two of the cakes are sprinkled with finely chopped green herbs, adding a touch of vibrant color. In the background, there are two white bowls containing dipping sauces, one with a reddish sauce and the other with a dark brown sauce, slightly out of focus. The cakes look thick and fluffy with a soft, pale underside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g (14oz) russet potatoes
¼ cup (34g) cornstarch
½ tsp salt
¼ tsp black pepper
2 large green onions, finely chopped
1 cup (120g) mozzarella cheese, grated (or cheddar or pecorino)

Instructions

Step 1: Grate the potatoes and place them in a large bowl. Add the cornstarch, salt, black pepper, and most of the chopped green onions, reserving a small amount for garnish.
Step 2: Mix the ingredients thoroughly until well combined.
Step 3: Add the grated cheese to the potato mixture and mix. For a gooey center, you can shape the potatoes into balls and press cheese in the middle before flattening.
Step 4: Heat a non-stick pan over medium heat and add a drizzle of oil.
Step 5: Scoop a spoonful of the mixture onto the pan and spread it evenly into a round pancake shape.
Step 6: Repeat to make additional pancakes, ensuring space between them in the pan.
Step 7: Cook for 3-4 minutes on each side until the pancakes turn golden brown and crispy.
Step 8: While still in the pan, sprinkle grated cheese over each pancake and let it melt for 1-2 minutes.
Step 9: Transfer the pancakes to a serving plate and continue with the remaining batter and cheese.
Step 10: Serve warm, garnished with the reserved green onions, and enjoy the perfect balance of crispy and melty textures.

Tips & Variations

For extra crispiness, squeeze out excess moisture from grated potatoes before mixing.
Try different cheeses like cheddar or pecorino for varied flavors.
Add a pinch of garlic powder or chili flakes to the mixture for a spicy kick.
Serve with a dipping sauce such as soy sauce mixed with a little vinegar and sesame oil.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness, or warm in a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

The image shows nine round, golden brown cakes with slightly uneven crispy tops arranged in a single layer on a metal cooling rack. Some of the cakes are sprinkled with small green chive pieces, adding a fresh contrast on the warm golden surface. The cakes are plump with a light, fluffy texture visible on the sides, which are a pale yellow color. In the background, two bowls are partially visible—one white bowl with a creamy pinkish dip and another larger dark bowl with a darker sauce inside, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes work best due to their starchy texture, which helps the pancakes hold together and crisp up. However, Yukon Gold potatoes can be used for a creamier texture but may result in softer pancakes.

How do I make sure the cheese melts without burning the pancakes?

After flipping the pancakes and cooking both sides until golden, reduce the heat slightly before adding the cheese on top. Covering the pan briefly can help the cheese melt evenly without burning the pancakes.