Sweet & Savory Korean Cheese Pancakes Recipe for Food Lovers

Crispy golden edges and a molten cheese center make Korean cheese pancakes an irresistible comfort food that dance between street snack and gourmet delight.

These savory pancakes blend traditional Korean culinary techniques with modern cheese indulgence.

Each bite promises a harmonious mix of textures and flavors that surprise the palate.

The simple ingredients create magic when combined with expert technique.

cheese lovers will adore the melty, stretchy goodness nestled within a perfectly crisp exterior.

Home cooks can easily master this restaurant-worthy dish with a few key tips.

You’ll want to serve these immediately, straight from the pan, to experience their maximum deliciousness.

Why Korean Cheese Pancakes Are Irresistible

• Boost Veggie Intake: Deliciously camouflage broccoli in a creamy, cheesy casserole that makes eating vegetables a pure joy for kids and adults alike.
• Crowd-Pleasing Comfort: Delivers a warm, satisfying dish perfect for family dinners, potlucks, and gatherings where everyone craves something hearty and delicious.
• Quick Assembly Magic: Combine ingredients in one bowl, layer in a dish, and bake – minimal prep means maximum flavor with minimal kitchen effort.
• Versatile Crowd-Pleaser: Adapts seamlessly as a side dish for holiday meals, weeknight dinners, or a standalone vegetable-packed comfort food that suits multiple occasions.

Korean Cheese Pancake Ingredient Checklist

• Potatoes: Fresh root vegetables that provide the base and texture for these delectable Korean pancakes.
• Mozzarella Cheese: Soft, mild cheese that creates a creamy and stretchy center in the pancakes.

• Brown Sugar, Salt, Cornstarch: These ingredients help bind the potato mixture and enhance the overall flavor profile of the pancakes.

• Cooking Oil: Neutral oil used for frying the pancakes to achieve a golden brown and crispy exterior.
• Kitchen Towel: Essential for removing excess moisture from the grated potatoes to ensure a proper texture.
• Paper Towels: Used for draining excess oil after cooking the pancakes.

How to Cook Korean Cheese Pancakes Quickly

Step 1: Prepare Potato Base

Grab fresh potatoes and transform them into a delightful foundation. Peel the potatoes completely, then use a grater or food processor to shred them into fine strands.

Wrap the potato shreds in a clean kitchen towel and squeeze firmly, removing every drop of excess moisture. This technique ensures crispy, perfect pancakes.

Step 2: Create Flavorful Mixture

• Brown sugar
• Cornstarch
• Salt

Mix these ingredients thoroughly until they form a cohesive, slightly sticky dough-like consistency. The mixture should hold together when gently pressed.

Step 3: Form Cheesy Parcels

Divide the potato mixture into small, equal portions. Flatten each portion into a delicate disc.

Place a generous chunk of mozzarella cheese right in the center. Carefully fold the edges over the cheese, creating a sealed pocket.

Gently press and flatten into a pancake shape, ensuring the cheese remains completely enclosed.

Step 4: Sizzle and Crisp

Heat a skillet over medium temperature and add a light coating of cooking oil.

Carefully place the potato-cheese parcels into the pan. Cook each side for 3-4 minutes, watching for a beautiful golden-brown color and crispy exterior.

The cheese should melt luxuriously inside.

Step 5: Serve and Enjoy

Transfer the freshly cooked pancakes onto paper towels to absorb any extra oil.

Plate immediately while hot. Pair with tangy kimchi or your preferred dipping sauce for an extra flavor explosion.

Notes Before Making Cheese Pancakes Korean Style

• Squeeze out maximum moisture from grated potatoes to ensure crispy, non-soggy pancakes that hold their shape perfectly.
• Center the mozzarella carefully to prevent leaking and create a delightful molten cheese core when you bite into the pancake.
• Maintain medium heat to achieve golden-brown exterior without burning the delicate potato coating.
• Fry pancakes in batches to ensure each gets crisp edges and even cooking throughout.
• Use paper towels to remove excess oil, keeping the pancakes light and preventing greasiness.

Tasty Swaps for Cheesy Korean Pancake Fans

• Vegan Potato Pancake Pockets: Replace mozzarella with plant-based cheese and use vegan-friendly cornstarch alternative like arrowroot powder.
• Gluten-Free Korean Potato Rounds: Swap cornstarch with rice flour or potato starch for celiac-friendly version and maintain crispy texture.
• Spicy Cheese Potato Patties: Add gochugaru (Korean red pepper flakes) or diced jalapeños inside cheese pocket for extra heat and flavor complexity.
• Low-Carb Cauliflower Cheese Discs: Substitute potatoes with riced cauliflower, maintaining similar binding technique and cheese-filled center for keto dieters.

What to Serve With Korean Cheese Pancakes

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to balance the rich, cheesy pancakes with its bright, acidic notes.
• Match with Tangy Kimchi: Serve homemade or store-bought kimchi alongside the pancakes to add a spicy, fermented kick that complements the creamy cheese and crispy potato texture.
• Create a Refreshing Dipping Sauce: Whip up a quick dipping sauce using rice vinegar, soy sauce, green onions, and a touch of sesame oil to enhance the Korean-inspired flavors and add moisture to the crispy pancakes.

Storing Korean Cheese Pancakes for Later Bites

• Store leftover pancakes in an airtight container for up to 3 days. Cool completely before sealing to prevent sogginess.
• Wrap individual pancakes in plastic wrap, then place in a freezer bag. Keep frozen for 1-2 months. Separate pancakes with parchment paper to prevent sticking.
• Preheat to 375°F. Arrange pancakes on a baking sheet and warm for 8-10 minutes until crispy. Flip halfway through for even heating.
• Place pancakes in a dry skillet over medium-low heat. Cook 2-3 minutes per side until heated through and crisp edges return.

FAQs

• What are the key ingredients in Korean Cheese Pancakes?

The key ingredients are potatoes, brown sugar, cornstarch, salt, and mozzarella cheese. These create a crispy exterior with a gooey, cheesy center.

• Is this recipe difficult to make?

No, it’s quite simple. The main steps involve grating potatoes, mixing ingredients, forming pancakes, and frying them until golden brown.

• Can I use a different type of cheese?

Mozzarella works best because of its melting properties, but you can experiment with other mild, melty cheeses like cheddar or monterey jack.

• How do I prevent the pancakes from falling apart?

Squeeze out excess moisture from the grated potatoes and ensure the edges are sealed when folding the pancake to keep the cheese inside.

Korean Cheese Pancakes Recipe

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4.9 from 38 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Sizzling Korean cheese pancakes dance with crispy edges and gooey center, promising a delightful culinary adventure. Melted cheese and savory batter create an irresistible harmony you’ll crave from the first delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 250 grams (8.8 ounces) peeled potatoes
• 50 grams (1.8 ounces) mozzarella cheese (shredded or cubed)

Binding Ingredients:

• 25 grams (0.9 ounces) cornstarch
• 20 grams (0.7 ounces) brown sugar

Seasoning Ingredients:

• 1 pinch of salt
• Cooking oil (for frying)

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Instructions

1. Meticulously peel and finely grate potatoes using a grater or food processor, ensuring uniform texture.
2. Transfer grated potatoes onto a clean kitchen towel and vigorously squeeze out excess moisture, creating a dry potato base.
3. In a mixing bowl, combine potato shreds with brown sugar, cornstarch, and a delicate sprinkle of salt, blending until the mixture achieves a cohesive, moldable consistency.
4. Portion the potato mixture into small, uniform segments, carefully flattening each into a thin circular disc.
5. Position a modest chunk of mozzarella cheese precisely at the center of each potato disc.
6. Delicately fold the potato disc’s edges over the cheese, creating a sealed parcel and gently pressing to form a compact pancake shape.
7. Warm a frying pan over medium heat, adding a thin layer of cooking oil to prevent sticking.
8. Carefully place the cheese-filled potato pancakes into the heated pan, cooking for approximately 3-4 minutes until the underside transforms into a rich, golden-brown color.
9. Flip the pancakes and continue cooking the opposite side until equally crisp and bronzed.
10. Remove pancakes from pan and briefly rest on paper towels to absorb any residual oil.
11. Present immediately while hot, accompanied by traditional Korean condiments or a side of tangy kimchi.

Notes

• Squeeze grated potatoes thoroughly to prevent soggy pancakes and ensure a crispy, golden exterior.
• Opt for low-moisture mozzarella to prevent excessive oil leakage during frying and maintain structural integrity.
• Replace cornstarch with potato starch or rice flour for a celiac-friendly version that maintains the same delightful texture.
• Use medium heat to achieve even browning without burning the delicate potato and cheese layers.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks, Appetizer, Dinner
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 2
• Calories: 385 kcal
• Sugar: 10 g
• Sodium: 300 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 55 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 20 mg