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Korean Potato Cheese Pancakes

Korean Potato Cheese Pancakes
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★★★★★

5.3 from 26 reviews

Korean Potato Cheese Pancakes, also known as Gamjajeon, are crispy on the outside with a gooey, melty cheese center. Made from grated russet potatoes, green onions, and mozzarella cheese, these savory pancakes are a delightful fusion of textures and flavors perfect for a snack, appetizer, or side dish.

Ingredients

Scale

Potato Mixture

  • 400 g (14 oz) russet potatoes, peeled and grated
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large green onions, finely chopped

Cheese

  • 1 cup (120 g) mozzarella cheese, grated (or use cheddar or pecorino cheese)

For Cooking

  • Oil for cooking (vegetable or canola oil recommended)

Instructions

  1. Prepare the Potato Mixture: In a large bowl, combine the grated russet potatoes, cornstarch, salt, pepper, and chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.
  2. Add Cheese: Fold the grated mozzarella cheese into the potato mixture, ensuring an even distribution to achieve melty pockets of cheese in each pancake.
  3. Heat the Pan: Warm a non-stick skillet over medium heat and add a drizzle of oil to coat the surface, preventing sticking and promoting crispiness.
  4. Form Pancakes: Scoop spoonfuls of the potato and cheese mixture onto the pan. Using the back of the spoon, gently flatten each scoop into a round pancake shape, leaving enough space between them for flipping.
  5. Cook Pancakes: Fry the pancakes for 3-4 minutes on one side until golden brown and crisp. Carefully flip and cook the other side for an additional 3-4 minutes until equally golden.
  6. Top with Cheese: While the pancakes are still in the pan, sprinkle additional grated cheese on top. Let it melt for 1-2 minutes to create a deliciously gooey topping.
  7. Serve: Transfer the pancakes to a serving plate, garnish with the remaining chopped green onions, and serve warm to enjoy the contrast of crispy exterior and melted cheese interior.

Notes

  • For best texture, use russet potatoes as they are starchy and crisp up well.
  • Press out excess moisture from the grated potatoes with a clean kitchen towel before mixing to ensure crisp pancakes.
  • Feel free to substitute mozzarella with cheddar or pecorino for different flavor profiles.
  • Adjust salt and pepper to taste depending on the cheese used.
  • Serve these pancakes with a dipping sauce like soy sauce mixed with a touch of vinegar and chili for extra flavor.

Nutrition

Keywords: Korean potato pancakes, Gamjajeon, cheese pancakes, savory pancakes, Korean snack, crispy potato pancakes

Find it online: https://servedbynora.com/korean-potato-cheese-pancakes/