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.
Ingredients
Scale
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)
Instructions
- Meticulously peel and finely grate potatoes using a grater or food processor, ensuring uniform texture.
- Transfer grated potatoes onto a clean kitchen towel and vigorously squeeze out excess moisture, creating a dry potato base.
- 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.
- Portion the potato mixture into small, uniform segments, carefully flattening each into a thin circular disc.
- Position a modest chunk of mozzarella cheese precisely at the center of each potato disc.
- Delicately fold the potato disc’s edges over the cheese, creating a sealed parcel and gently pressing to form a compact pancake shape.
- Warm a frying pan over medium heat, adding a thin layer of cooking oil to prevent sticking.
- 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.
- Flip the pancakes and continue cooking the opposite side until equally crisp and bronzed.
- Remove pancakes from pan and briefly rest on paper towels to absorb any residual oil.
- 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