If you adore the magic of melty cheese wrapped in a crispy, golden exterior, then this Korean Cheese Pancake Recipe is going to be your new favorite comfort food. These little pancakes pack a delightful combination of creamy mozzarella nestled inside a tender, slightly sweet and crunchy potato casing. Perfect for snacking, sharing, or even as an impressive appetizer, this recipe brings together simple pantry staples with just the right touch of Korean-inspired charm. Trust me, once you taste these cheesy bites, you’ll be hooked!
Ingredients You’ll Need
Each ingredient in this Korean Cheese Pancake Recipe plays an essential role. From the earthy potatoes that form the pancake base to the gooey mozzarella that bursts with flavor, every element contributes to the perfect blend of texture and taste.
- 250 g peeled potatoes: These provide the starchy foundation, creating a tender yet crispy pancake when fried.
- 50 g mozzarella cheese (shredded or cut into cubes): Adds that luscious, melty center that elevates every bite.
- 20 g brown sugar: Just a hint of sweetness to balance the savory flavors.
- 25 g cornstarch (or cornflour): Helps bind the ingredients together and ensures a crispy texture on the outside.
- Cooking oil (for frying): The key to achieving that beautiful golden crust you can’t resist.
- A pinch of salt: Enhances all the flavors and keeps things balanced.
How to Make Korean Cheese Pancake Recipe
Step 1: Prep Potatoes
Start by peeling and grating your potatoes until you have 250 grams of fluffy shreds. To avoid sogginess and ensure your pancakes crisp up perfectly, squeeze out as much excess water from the grated potatoes as possible – this step is crucial for that ideal texture.
Step 2: Mix Ingredients
Next, combine your grated potatoes with the brown sugar, cornstarch, and a pinch of salt in a mixing bowl. Stir everything well until you form a cohesive dough-like mixture. This balance gives your pancake that subtle sweetness while allowing it to hold together beautifully as it cooks.
Step 3: Shape Dough
Divide the potato mixture into small, even portions. Take each portion and flatten it into a small disc—think of forming the perfect little base that will soon cradle creamy cheese inside. Consistency here helps ensure even cooking later.
Step 4: Add Cheese
Place a modest amount of shredded mozzarella in the center of each disc. Then, carefully fold the edges over the cheese to seal it snugly inside, forming a ball. Gently flatten each ball back into a pancake shape. This technique traps the cheese beautifully, so it melts inside without leaking out during frying.
Step 5: Cook
Heat a frying pan with enough cooking oil over medium heat. Once hot, fry your cheese-stuffed pancakes, allowing them to develop a crispy, golden exterior. Cook about 3 to 4 minutes on each side until they become irresistibly crunchy and the cheese inside is deliciously melted.
Step 6: Serve
After frying, transfer the pancakes onto paper towels to drain any excess oil. Serve these Korean Cheese Pancakes warm, so every bite is a gooey, crispy treat that will have everyone asking for seconds.
How to Serve Korean Cheese Pancake Recipe
Garnishes
Feel free to sprinkle chopped scallions or a dash of toasted sesame seeds on top for a bit of vibrant color and a subtle nutty flavor. A drizzle of soy dipping sauce or even a touch of sweet chili sauce can add an exciting contrast to the pancakes’ savory profile.
Side Dishes
These pancakes pair beautifully with light, fresh sides such as a crisp cucumber salad or kimchi to add a bright, tangy counterpoint. A steaming bowl of miso soup or simple steamed rice can round out the meal perfectly when serving for lunch or dinner.
Creative Ways to Present
Try stacking a few of these pancakes with layers of kimchi or pickled vegetables in between for a fun twist. You can also serve them as bite-sized appetizers with toothpicks, perfect for gatherings or parties where everyone can enjoy the melty cheese surprise in each bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though rare!), store them in an airtight container in the refrigerator. They will keep well for up to 2 days, maintaining most of their delicious texture and flavor.
Freezing
For longer storage, freeze the uncooked pancakes after shaping them. Place each one on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. When you’re ready to enjoy them, fry from frozen, adding a minute or two to cooking time for perfect results.
Reheating
To reheat cooked pancakes, the best method is to lightly pan-fry or bake them in a preheated oven at 180°C (350°F) for about 5-7 minutes. This will bring back their crispy crust while warming the cheesy center without making them soggy.
FAQs
Can I use other types of cheese in the Korean Cheese Pancake Recipe?
Absolutely! While mozzarella’s melting quality makes it perfect here, you can experiment with cheeses like cheddar or a mild gouda for different flavors. Just ensure the cheese melts well to keep that delightful gooey texture.
Is this recipe gluten-free?
Yes, as long as you use cornstarch or cornflour that is labeled gluten-free, this Korean Cheese Pancake Recipe avoids any wheat-based ingredients and is a great option for gluten-sensitive eaters.
Can I make these pancakes vegan?
For a vegan version, try substituting the mozzarella with plant-based cheese alternatives that melt nicely. Also, double-check that your cornstarch is vegan-friendly, and you’re good to go!
How do I prevent the pancakes from falling apart during frying?
The key is thoroughly squeezing the water out of the grated potatoes and mixing the ingredients until the mixture holds together well. Don’t overload with cheese to keep the pancake stable while frying.
What’s the best oil for frying these pancakes?
Neutral oils with a high smoke point, like vegetable or canola oil, work best. They allow the pancakes to fry evenly without imparting any strong flavors, letting the cheese and potato shine.
Final Thoughts
There’s truly something magical about the combination of crispy potato and gooey cheese in this Korean Cheese Pancake Recipe. It’s quick to make, incredibly satisfying, and versatile enough to enjoy as a snack or a part of a meal. I hope you dive in and create these golden delights for yourself and your loved ones soon. Once you do, you’ll understand why this recipe brings so much warmth and joy to every bite.
Print
Korean Cheese Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Korean
Description
This Korean Cheese Pancake recipe features crispy fried potato pancakes filled with melted mozzarella cheese, offering a delightful combination of savory and sweet flavors. Perfect as a snack or appetizer, these golden pancakes boast a satisfying crispy texture on the outside and warm, gooey cheese inside.
Ingredients
Potato Mixture
- 250 g peeled potatoes
- 20 g brown sugar
- 25 g cornstarch (or cornflour)
- A pinch of salt
Cheese Filling
- 50 g mozzarella cheese (shredded or cut into cubes)
For Frying
- Cooking oil (for frying, as needed)
Instructions
- Prep Potatoes: Peel and grate 250 g of potatoes. Squeeze out excess water from the grated potatoes to prevent sogginess, then set aside.
- Mix Ingredients: In a mixing bowl, combine the grated potatoes, 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix thoroughly until the mixture forms a dough-like consistency suitable for shaping.
- Shape Dough: Divide the potato mixture into small portions. Flatten each portion into a small disc shape to prepare for cheese filling.
- Add Cheese: Place a small amount of shredded mozzarella cheese (approximately 50 g divided among portions) in the center of each disc. Fold the edges of the potato disc over the cheese to seal it inside, forming a ball, then slightly flatten each ball to create a pancake shape.
- Cook: Heat cooking oil in a pan over medium heat. Fry the pancakes in the hot oil until they turn golden brown and crispy on both sides, about 3 to 4 minutes per side. Make sure the cheese inside melts properly while the outside crisps up.
- Serve: Remove the pancakes from the pan and drain excess oil using paper towels. Serve the Korean Cheese Pancakes hot for the best taste and texture.
Notes
- You can adjust the amount of sugar according to your taste preference; reducing it will make the pancakes less sweet.
- Make sure to squeeze out the grated potatoes very well to avoid watery pancakes that won’t crisp up properly.
- Use a non-stick pan to prevent sticking, and maintain medium heat to cook pancakes evenly without burning.
- These pancakes are best served immediately to enjoy the crispy exterior and melted cheese inside.
- For a variation, you can try other types of cheese like cheddar or a blend for a different flavor profile.
