Korean Cheese Pancake Recipe

If you’re looking for a snack that’s crispy, gooey, and just a little bit addictive, let me introduce you to my obsession: the Korean Cheese Pancake. Imagine golden, pan-fried potato cakes stuffed with melty mozzarella—and you can whip them up with just a few pantry staples. This is the kind of homestyle street food that sparks instant joy, whether you’re sharing with friends or savoring all by yourself.

this Recipe

Ingredients You’ll Need

Here’s the beauty of Korean Cheese Pancake: every ingredient has a job to do, and you can find them all at your local grocery store. Each one brings something special, from the velvety potato base to that signature cheesy pull.

• Peeled potatoes (250 g): These form the starchy backbone and crisp up beautifully—it’s essential to wring out their moisture for the right texture.
• Mozzarella cheese (50 g, shredded or cubed): The ultimate melty center; choose a good-quality mozzarella for maximum cheese pull.
• Brown sugar (20 g): Just a touch adds a subtle, almost caramel-like sweetness that makes these pancakes even more irresistible.
• Cornstarch or cornflour (25 g): This binds the potato mixture, keeping the pancakes tender inside and snappy on the outside.
• Cooking oil: A neutral oil will help get those lacy golden edges and prevent sticking.
• Pinch of salt: Brings all the flavors together and enhances that cheesy goodness.

Variations

One of the very best things about Korean Cheese Pancake is how perfectly it adapts to your mood (or whatever is hiding in the fridge). Here are some easy ways to put your unique spin on this tasty treat:

• Add Veggies: Stir in a handful of finely chopped spinach, carrots, or scallions for color and nutrition without losing the melty cheese center.
• Swap the Cheese: Try cheddar, gouda, or a spicy pepper jack for different gooey flavors and personalities.
• Go Gluten-Free: If cornstarch isn’t your thing, swap with potato starch or tapioca flour for a perfectly crisp pancake.
• Kick Up the Flavor: Mix in a pinch of garlic powder, onion powder, or chili flakes to the dough for a subtle savory twist.
• Make it Vegan: Use vegan cheese shreds and make sure your starch is plant-based—no one has to miss out on this crispy joy!

How to Make Korean Cheese Pancake

Step 1: Grate and Prep the Potatoes

Start by peeling your potatoes and grating them using the coarse side of a box grater. Once grated, gather the shreds in a clean kitchen towel or cheesecloth, then squeeze firmly to remove as much excess water as possible. This step is key—extra moisture means your Korean Cheese Pancake won’t crisp properly!

Step 2: Mix the Batter

Place your squeezed potatoes in a mixing bowl. Add the brown sugar, cornstarch, and a pinch of salt. Mix everything together until it forms a thick, semi-sticky dough that holds together easily when pressed. If it seems a little dry, add a teaspoon of water at a time—but go slow!

Step 3: Shape & Fill

Divide the potato mixture into several small balls—about 6 to 8, depending on how big you like your pancakes. Flatten each ball into a little disc. Drop a spoonful of mozzarella into the center, then carefully fold the edges over to seal the cheese inside. Gently flatten each one into a round pancake—don’t worry if some cheese peeks out!

Step 4: Pan Fry to Golden Perfection

Heat a generous layer of cooking oil in a large non-stick skillet over medium heat. When the oil shimmers, add the pancakes (don’t crowd the pan). Cook for 3–4 minutes per side, flipping once, until both sides are beautifully golden and crisp and you see the cheese bubbling inside. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Serve and Enjoy

Let your Korean Cheese Pancakes cool for a minute or two—they’ll hold together better when warm rather than piping hot—then serve right away while the cheese is super stretchy and the edges are still snappy. I dare you to eat just one!

How to Serve Korean Cheese Pancake

Garnishes

A sprinkle of sliced scallions or toasted sesame seeds makes these pancakes look as wonderful as they taste. For a pop of color and brightness, add a few microgreens or a dash of gochugaru (Korean chili flakes) right before serving.

Side Dishes

Korean Cheese Pancakes are stunning alongside classic banchan: think tangy kimchi, pickled radishes, or a crisp cucumber salad. They’re also fabulous next to a bowl of simple miso or clear soup for a light lunch.

Creative Ways to Present

Cut your pancakes into wedges for a shareable appetizer plate, or stack them up and drizzle with a little honey for a playful sweet-and-savory snack. Want to really wow? Serve them on individual small plates with colorful dipping sauces—try sweet soy, spicy mayo, or a honey-chili drizzle.

Make Ahead and Storage

Storing Leftovers

Store any leftover Korean Cheese Pancake in an airtight container in the refrigerator for up to 2 days. They’ll lose a little crispness, but the flavor stays beautifully savory and cheesy.

Freezing

To freeze, place cooled pancakes in a single layer on a tray to freeze solid, then transfer to a zip-top bag for up to one month. Reheat straight from frozen for best results—no need to thaw first!

Reheating

Pop the pancakes back in a hot skillet or toaster oven for a few minutes per side until crisp and heated through. The microwave works in a pinch, but they’re best enjoyed with that stovetop-fried crunch restored.

FAQs

Final Thoughts

There’s just something joyous about a golden, cheese-stuffed Korean Cheese Pancake—crunchy, gooey, and so much fun. I can’t wait for you to try this recipe and make it your own! Don’t be surprised if it disappears the moment it hits the table—after all, these pancakes have a way of turning even a simple snack time into a delicious memory.

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