Korean Potato Cheese Pancakes

If you’ve never tried Korean Potato Cheese Pancakes, get ready to fall in love with one of the most comforting, crispy, and cheesy snacks out there. Featuring 400 g (14 oz) russet potatoes, peeled and grated as the star ingredient, this dish blends the earthy heartiness of potatoes with gooey melted cheese, all tied together by the savory punch of green onions and a hint of seasoning. It’s a perfect balance of crispy edges and soft, melting centers—like a warm hug on a plate that you’ll want to make again and again.

Ingredients You’ll Need

The magic of this recipe lies in its simplicity. Each ingredient plays a vital role in flavor, texture, and presentation, coming together to create those irresistibly crispy pancakes with a cheesy twist.

• 400 g (14 oz) russet potatoes, peeled and grated: The perfect base providing both texture and mild starchiness to form the pancake body.
• 1/4 cup cornstarch: Helps bind the grated potatoes, ensuring they stick together without sogginess.
• 1/2 tsp salt: Enhances the natural potato flavor and balances the cheese.
• 1/4 tsp black pepper: Adds a gentle kick that complements the richness of the cheese.
• 2 large green onions, finely chopped: Bring freshness and a mild oniony aroma that brightens the dish.
• 1 cup (120 g) mozzarella cheese, grated: Melts beautifully to provide gooey, cheesy pockets inside each crispy pancake.
• Oil for cooking: Essential for that glorious golden crunch on every side of the pancake.

How to Make Korean Potato Cheese Pancakes

Step 1: Prepare the Potato Mixture

Start by combining that star ingredient, 400 g (14 oz) russet potatoes, peeled and grated, with cornstarch, salt, pepper, and chopped green onions in a large bowl. This mixture forms the base, where the potatoes provide texture, cornstarch ensures everything stays together, and green onions add a hit of flavor.

Step 2: Add the Cheese

Next, incorporate the grated mozzarella cheese into your potato mixture. This step transforms the batter by adding melty, delicious pockets of cheese that will ooze out with every bite. Feel free to swap mozzarella for cheddar or pecorino if you want to tailor the flavor.

Step 3: Cook the Pancakes

Heat a non-stick pan over medium heat and pour in a drizzle of oil to get that crispy exterior. Scoop spoonfuls of your potato and cheese mixture into the pan and pat them gently into round pancakes. Cook for about 3-4 minutes on each side until they turn golden brown and irresistible.

Step 4: Melt Cheese on Top

While the pancakes are still in the pan, sprinkle a little extra grated cheese on each one’s surface. Let it melt tantalizingly for a minute or two—this final cheesy touch adds a luscious texture contrast that’s simply unstoppable.

Step 5: Garnish and Serve

Transfer your golden, cheesy pancakes to a serving plate and sprinkle with the remaining green onions for a fresh burst of color and flavor. Serve immediately to enjoy their signature crispy outside and gooey inside combination.

How to Serve Korean Potato Cheese Pancakes

Garnishes

Adding fresh green onions atop the pancakes brings a lovely crunch and a bright pop of flavor that cuts through the richness. You can also add a drizzle of soy sauce or a dollop of sour cream for an extra savory or creamy dimension.

Side Dishes

Pair these crispy pancakes with a simple kimchi salad or a fresh cucumber salad to create a balanced meal that combines crispy, melty textures with tangy and crunchy complements. They also work beautifully alongside scrambled eggs or pickled vegetables for brunch or dinner.

Creative Ways to Present

Try stacking these pancakes with layers of sliced avocado and a sprinkle of chili flakes for a fusion twist. Or make mini versions and serve them as party appetizers with various dipping sauces like spicy mayo, garlic aioli, or a tangy soy dip.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes, place them in an airtight container lined with paper towels to absorb any moisture. Stored in the refrigerator, they keep well for up to 2 days while maintaining good texture.

Freezing

For longer storage, freeze the pancakes individually on a baking sheet first, then transfer to a freezer bag. They will keep well for up to 1 month. Just thaw briefly before reheating to enjoy that signature crispy texture again.

Reheating

Reheat leftovers in a non-stick pan over medium heat, using a little oil if needed to restore crispiness. Avoid microwaving if you want to keep the exterior crunchy and the cheese melty.

FAQs

Can I use other types of potatoes instead of russet?

While russet potatoes are best for their starch content and ability to crisp well, you can try Yukon Golds. Just remember they are waxier and may yield a slightly different texture that’s less crispy.

What can I substitute for mozzarella cheese?

Cheddar, pecorino, or even gouda work well. Choose a cheese that melts easily and has a flavor you enjoy—this will impact the final taste beautifully.

Is it necessary to peel the potatoes?

Peeling helps achieve a smoother texture and prevents excess bitterness from the skin. However, leaving the skin on adds fiber and a rustic look if you prefer a more rustic pancake.

Can I make these pancakes gluten-free?

Absolutely! This recipe is naturally gluten-free since it uses cornstarch instead of flour for binding, making it a great choice for gluten-sensitive eaters.

How do I prevent the pancakes from falling apart?

Ensuring that 400 g (14 oz) russet potatoes, peeled and grated are well-mixed with enough cornstarch, and cooking over medium heat allows them to set properly. Avoid flipping too early and handle gently when flipping.

Final Thoughts

Give these Korean Potato Cheese Pancakes a try and discover an utterly satisfying treat made from humble ingredients like 400 g (14 oz) russet potatoes, peeled and grated. Whether for a cozy lunch, snack, or special appetizer, their crispy-cheesy goodness promises smiles with every bite. Trust me, once you make them, they’ll quickly become one of your favorite go-to recipes.

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