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Korean Cheese Potato Pancakes Recipe

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★★★★★

4.6 from 131 reviews

Korean Cheese Potato Pancakes, also known as Gamjajeon, are crispy and golden on the outside with a melty, cheesy interior. Made with grated russet potatoes, mozzarella cheese, and seasoned with green onions, salt, and pepper, these savory pancakes offer a delightful combination of textures and flavors perfect for a snack or appetizer.

Ingredients

Scale

Potato Mixture

  • 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)

Cheese

  • 1 cup (120 g) mozzarella cheese, grated (can substitute with cheddar or pecorino)

Others

  • Oil for frying (such as vegetable or canola oil)

Instructions

  1. Combine Ingredients: In a large bowl, mix the grated potatoes, cornstarch, salt, black pepper, and chopped green onions, reserving some green onions for garnish.
  2. Mix Well: Stir the mixture thoroughly until all ingredients are evenly combined.
  3. Add Cheese: Incorporate the grated mozzarella cheese into the potato mixture. Optionally, you can mash the potatoes and form balls with cheese placed at the center for a cheesy surprise.
  4. Heat Pan: Place a non-stick pan over medium heat and add a small drizzle of oil to coat the surface.
  5. Form Pancakes: Scoop a spoonful of the potato mixture onto the pan and spread it gently into a round, flat pancake shape.
  6. Repeat: Make additional pancakes, spacing them apart to avoid sticking.
  7. Cook Pancakes: Fry the pancakes for about 3-4 minutes on each side, or until they develop a golden-brown, crispy exterior.
  8. Add Cheese Topping: While pancakes remain in the pan, sprinkle a generous amount of grated cheese on top. Let the cheese melt over 1-2 minutes.
  9. Serve: Transfer the finished pancakes to a serving plate and repeat with the remaining batter.
  10. Garnish and Enjoy: Serve the Korean Cheese Potato Pancakes warm, garnished with the reserved green onions, enjoying the contrast of crispy crust and melty cheese filling.

Notes

  • You can substitute mozzarella with cheddar or pecorino cheese as per preference.
  • For cheesier pockets, shape the potato mixture into balls and place cheese in the center before flattening to cook.
  • Use a non-stick pan to prevent sticking and ensure even cooking.
  • Adjust seasoning according to taste; adding a pinch of garlic powder can add extra flavor.
  • Serve immediately for best texture; pancakes may become soggy if kept too long.

Keywords: Korean potato pancakes, Gamjajeon, cheese pancakes, crispy potato snacks, Korean appetizers

Find it online: https://victoriablair.com/korean-cheese-potato-pancakes-recipe/