Korean Potato Cheese Pancakes are a must-try for anyone who loves crispy, gooey comfort food. These golden-brown pancakes are made with grated potatoes and stuffed with melty cheese, creating a delightful combination of textures and flavors. Whether you’re looking for a quick snack, an appetizer to impress guests, or a unique side dish, these pancakes are sure to satisfy your cravings.
Why You’ll Love This Recipe
These pancakes are the ultimate indulgence, offering a satisfying crunch on the outside and a stretchy, cheesy center. They’re easy to make with just a few simple ingredients, making them perfect for home cooks of all skill levels. Plus, they’re highly customizable—add herbs, spices, or even experiment with different cheeses to suit your taste. Whether you serve them as a snack, appetizer, or side dish, they’re guaranteed to be a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes: Peeled and cubed for boiling, or grated if following the alternative method.
- Cornstarch or potato starch: Adds structure to the dough and helps achieve that perfect crispiness.
- Sugar: A touch of sweetness balances the savory flavors, staying true to traditional Korean street food.
- Mozzarella cheese: The star of the show, providing that irresistible gooeyness.
- Salt: For seasoning the boiling water and enhancing the overall flavor.
- Vegetable oil: Used for frying to achieve that golden, crispy crust.
- Optional garnishes: Dried parsley, sesame seeds, or dipping sauces like soy sauce, sweet chili sauce, or gochujang mayo.
Step-by-Step Instructions
1. Boil the Potatoes
Start by boiling the peeled and cubed potatoes in salted water for 15–18 minutes, or until they’re soft enough to mash easily. Drain the water and let the potatoes cool slightly before mashing them into a smooth, lump-free consistency.
Pro Tip: If you prefer a finer texture, pass the mashed potatoes through a sieve or ricer for extra smoothness.
2. Make the Dough
Once the mashed potatoes are warm but not hot, mix in cornstarch and sugar. Knead the mixture gently until it forms a smooth, pliable dough. This step is crucial for achieving the right texture when shaping the pancakes.
3. Shape the Pancakes
Divide the dough into equal portions (about 4–6 depending on your desired size). Flatten each portion into a disc, place a cube or small handful of mozzarella cheese in the center, and carefully fold the edges over to seal the cheese inside. Gently flatten the stuffed dough into a pancake shape, ensuring the edges are well-sealed to prevent cheese from leaking out during frying.
4. Pan-Fry to Perfection
Heat vegetable oil in a non-stick skillet over medium-low heat. Carefully place the shaped pancakes in the pan, leaving enough space between them to avoid overcrowding. Fry each side for 4–5 minutes, or until golden brown and crispy.
Pro Tip: Use a spatula to press down lightly on the pancakes while frying. This helps them cook evenly and ensures maximum crispiness.
5. Serve and Garnish
Once cooked, transfer the pancakes to a plate lined with paper towels to absorb excess oil. Garnish with dried parsley, sesame seeds, or chopped green onions for added flavor and visual appeal. Serve them warm while the cheese is still melty for the best experience.
Servings and Timing
- Servings: Makes 4 large or 6 smaller pancakes.
- Prep Time: 20 minutes.
- Cook Time: 25 minutes.
- Total Time: Approximately 45 minutes.
Variations to Try
- Sweet Version: Add a bit more sugar to the dough and fill with sweetened cream cheese or Nutella for a dessert-like twist.
- Savory Twist: Mix chopped green onions, herbs, or finely diced vegetables into the potato dough for added flavor.
- Spicy Kick: Sprinkle chili flakes on top or serve with a spicy dipping sauce like gochujang mayo.
- Different Cheese: Experiment with cheddar, cream cheese, or a blend of cheeses for a unique flavor profile.
Storage and Reheating Tips
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Keep them separated with parchment paper to prevent sticking.
Reheating
For the best results, reheat the pancakes in a skillet or air fryer until crisp and heated through. Avoid microwaving, as it can make the pancakes soggy.
Freezing
You can freeze shaped but uncooked pancakes on a baking tray. Once solid, transfer them to a freezer-safe bag. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
Q: Can I use instant mashed potatoes?
A: While fresh mashed potatoes yield the best texture, instant mashed potatoes can work in a pinch. Just reduce the added starch slightly to avoid making the dough too sticky.
Q: What’s the best cheese to use?
A: Low-moisture mozzarella is ideal because it stretches beautifully and doesn’t leak as much during frying.
Q: Why is sugar added?
A: The sugar adds a subtle sweetness that complements the savory flavors, staying true to the authentic Korean street food experience.
Q: Can I bake these instead of frying?
A: Baking won’t give the same crispy texture, but you can try baking at 400°F (200°C) for 20–25 minutes. Flip halfway through for even browning.
Q: Can I air fry them?
A: Yes! Air fry at 375°F (190°C) for about 10–12 minutes, flipping once halfway through.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free cornstarch and cheese.
Q: Can I prepare them in advance?
A: Absolutely! Shape the pancakes ahead of time and refrigerate for up to 24 hours before frying.
Q: How do I keep the cheese from leaking out?
A: Ensure the dough is thick enough and well sealed around the cheese. Press gently while shaping to eliminate any gaps.
Q: What can I serve with them?
A: Pair these pancakes with dipping sauces like soy sauce, sweet chili sauce, or ketchup for a fun twist.
Q: Can I make mini versions?
A: Yes! Use smaller portions of dough and cheese to create bite-sized pancakes perfect for parties or snacks.
Serving Suggestions
These pancakes are versatile and pair well with a variety of dipping sauces. For a classic option, mix soy sauce, rice vinegar, and a dash of sesame oil. You can also serve them alongside a side salad or steamed vegetables for a complete meal.
Conclusion
Korean Potato Cheese Pancakes are a delicious fusion of crispy, cheesy, and comforting flavors. With their golden exterior and gooey interior, they’re perfect for snacking, sharing, or serving as a side dish. Easy to make and endlessly customizable, this recipe is sure to become a favorite in your kitchen. Try it today and experience the joy of homemade Korean street food!
Korean Potato Cheese Pancakes
Ingredients
- 2 large russet potatoes, peeled
- 1/4 teaspoon salt (for boiling water)
- 1/4 cup potato starch or cornstarch
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon sugar
- Optional: dried parsley or sesame seeds for garnish
Instructions
- Boil the peeled and cubed potatoes in salted water for 15–18 minutes, or until soft. Drain and mash while still warm until smooth.
- Add potato starch (or cornstarch) and sugar to the mashed potatoes. Knead gently until it forms a smooth, pliable dough.
- Divide the dough into 4 equal portions. Flatten each portion into a disc, place a small handful of shredded mozzarella in the center, and fold the edges over to seal. Gently flatten into a pancake shape.
- Heat vegetable oil in a non-stick skillet over medium-low heat. Fry the pancakes for 4–5 minutes on each side, or until golden brown and crispy.
- Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Garnish with dried parsley or sesame seeds if desired.
- Serve warm with dipping sauces like soy sauce, sweet chili sauce, or gochujang mayo.