A Korean-Inspired Snack That Melts Hearts and Cheese
There’s nothing quite like biting into a crispy, golden pancake filled with melty cheese. Korean Potato Cheese Pancakes are the kind of comfort food that hits all the right notes—crispy edges, soft centers, and that irresistible pull of stretchy cheese when you break one open.
This recipe is inspired by the beloved Korean “gamja jeon,” but with an indulgent twist—cheese! It’s simple enough for a quick lunch or a cozy snack, and the ingredients are probably already in your kitchen. The best part? You can tweak it endlessly to suit your taste.
What You’ll Need to Make These Crispy Cheese Pancakes
This recipe calls for just a handful of pantry staples, but the result feels special every time.
Ingredients:
- 400 g russet potatoes, peeled and grated
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large green onions, finely chopped
- 1 cup mozzarella cheese, grated (or cheddar or pecorino cheese)
- Oil for cooking
These quantities make about 6–8 small pancakes—perfect for sharing or for a comforting solo meal.
Prepping Your Potatoes for the Best Texture
Start by grating your peeled russet potatoes using the coarse side of a box grater. Once grated, gently squeeze out any excess liquid using your hands or a clean kitchen towel. This step helps your pancakes stay crispy instead of soggy.
Transfer the grated potatoes to a large mixing bowl and add cornstarch, salt, pepper, and finely chopped green onions. Mix thoroughly with a spoon or your hands until everything feels evenly coated and slightly sticky.
Then, stir in the grated cheese. The cheese should be evenly distributed so every bite has a bit of that creamy, melted goodness.
How to Cook Korean Potato Cheese Pancakes Perfectly
Heat a non-stick pan over medium heat and drizzle in just enough oil to lightly coat the surface. When the oil shimmers, scoop about two tablespoons of the potato mixture and flatten it into a small round pancake. Keep the thickness even so it cooks through.
Don’t overcrowd the pan—give each pancake room to crisp up. Cook them for 3–4 minutes on each side, or until they turn beautifully golden brown. You’ll hear that satisfying sizzle as the potatoes crisp and the cheese melts inside.
For an extra cheesy finish, sprinkle more grated cheese directly onto each pancake while still in the pan. Let it melt for a minute or two, forming a gooey, golden layer on top.
Once done, transfer the pancakes to a plate lined with paper towels to absorb any extra oil.
Tips for Getting That Perfect Crunch
- Use starchy potatoes. Russets or Yukon Golds give the best crisp texture.
- Drain well. Too much water in the potatoes makes the batter runny.
- Moderate heat. Cook on medium, not high—this ensures crispiness without burning.
- Flip gently. The pancakes are delicate when hot, so use a spatula to turn them carefully.
Serving and Storing Your Korean Potato Cheese Pancakes
These pancakes taste best fresh off the pan, when the cheese is still gooey and the edges are crunchy. Garnish with extra chopped green onions or a sprinkle of flaky salt before serving.
If you like dipping sauces, try pairing them with:
- Spicy gochujang mayo
- Soy sauce mixed with sesame oil and vinegar
- Sweet chili sauce for a tangy contrast
To store leftovers, let them cool completely, then refrigerate in an airtight container for up to 2 days. Reheat them in a dry pan or air fryer to bring back the crispness—avoid microwaving if you want to keep that crunch.
Fun Variations You Can Try
- Add vegetables: Mix in grated carrots or zucchini for color and nutrition.
- Spicy kick: Toss in a little chopped kimchi or chili flakes.
- Cheese mix: Combine mozzarella with cheddar or a bit of parmesan for more flavor depth.
- Mini bites: Make smaller, snack-sized versions for parties or lunchboxes.
Nutrition Snapshot – Comfort with a Bit of Balance
Each serving is satisfying without being overly heavy. You’re getting carbs and fiber from the potatoes, protein and calcium from the cheese, and freshness from the green onions. It’s a wholesome snack that feels indulgent but homemade and real.
Your Questions About Korean Potato Cheese Pancakes, Answered
Can I make them ahead of time?
You can prep the potato mixture up to a few hours ahead and refrigerate it. Just stir well before cooking, as some liquid may settle at the bottom.
Why are my pancakes soggy instead of crispy?
Too much moisture is the culprit. Be sure to squeeze the grated potatoes well before mixing.
Can I bake them instead of frying?
Yes, but they’ll be softer. Bake at 200°C (400°F) for about 20–25 minutes, flipping halfway through.
What cheese melts best?
Mozzarella is perfect for that stretchy pull, but cheddar or a mix with pecorino adds richer flavor.
Can I freeze them?
Yes! Once cooked and cooled, layer them with parchment paper and freeze in an airtight bag. Reheat in a pan or oven until crisp again.
Making Korean Potato Cheese Pancakes is pure kitchen joy—the kind of easy, satisfying recipe that rewards you with golden crispness and melted cheese in every bite. Once you try it, you’ll find yourself coming back to it whenever you need a quick, heartwarming treat.
