If you’re a fan of crispy, melty, cheesy goodness, this Korean Cheese Pancake will absolutely make your day! Think of it as a savory-sweet treat with a golden potato crust and a gooey mozzarella center — just one bite, and you’ll see why it’s the ultimate comfort snack.
Why You’ll Love This Recipe
- Crispy Outside, Gooey Inside: The golden crust gives the Korean Cheese Pancake its signature crunch, while the melty mozzarella inside is pure bliss!
- Simple Ingredients, Big Flavor: No hard-to-find ingredients here—just a handful of kitchen staples come together with magical results.
- Sweet-Savory Twist: Brown sugar adds a hint of sweetness that beautifully balances the savory, cheesy middle.
- Perfect Snack or Appetizer: Serve these at a party, as an after-school treat, or whip them up for a cozy evening—everyone will ask for seconds!
Ingredients You’ll Need
One of my favorite things about Korean Cheese Pancake is how it only needs a few humble ingredients to really shine. Each one brings its own texture, flavor, and irresistible appeal, making every bite truly special.
- Peeled potatoes (250 g): The humble potato is the backbone here—choose starchy potatoes for a fluffier texture and crispy results.
- Mozzarella cheese (50 g): This is what creates the magic melting center; feel free to use shredded or diced cubes, as long as it melts beautifully.
- Brown sugar (20 g): Don’t skip this! It gives the pancakes a subtle caramel note that plays perfectly with the savory elements.
- Cornstarch or cornflour (25 g): The secret to that lovely, delicate crispness around the edges.
- Cooking oil: A splash for the frying pan—use a neutral oil like canola or vegetable to let the flavors pop.
- A pinch of salt: To balance flavors and enhance both sweetness and savory notes.
Variations
The genius of Korean Cheese Pancake is just how easy it is to make your own! With a little imagination and a peek in your fridge, you can customize it to fit your mood, dietary needs, or favorite flavors. Don’t hesitate to experiment!
- Add scallions or chives: Stir in a handful of chopped green onions for a fresh pop of color and a gentle oniony kick.
- Spicy kick: Mix in a little chopped kimchi or diced jalapeño for some heat and a true Korean street-food vibe.
- Vegan version: Swap out mozzarella for vegan cheese, and the pancakes still turn out crispy and comforting.
- Different cheese: Try shredded cheddar, gouda, or even a mix—each cheese brings its unique stretch and flavor.
How to Make Korean Cheese Pancake
Step 1: Prep the Potatoes
First things first: peel and grate your potatoes. Use the coarse side of a box grater for nice, chunky shreds—these make the best texture! Gather the grated potato into a clean towel or cheesecloth, then squeeze out as much liquid as possible. This step is crucial if you want your Korean Cheese Pancake crisp and not soggy.
Step 2: Mix and Form the Dough
In a mixing bowl, combine your grated potatoes with brown sugar, cornstarch, and a pinch of salt. Stir everything together until it becomes a sticky, almost dough-like mixture. It should quickly come together and smell slightly sweet and earthy—yum!
Step 3: Shape & Fill with Cheese
Divide your potato mixture into small portions (about the size of a lime). Take one portion, flatten it into a disc, and pop a bit of mozzarella in the center. Fold the edges to cover the cheese so it’s sealed in, roll it into a ball, then gently flatten it into a thick pancake shape. Repeat with the rest.
Step 4: Pan-Fry to Perfection
Heat a little cooking oil in a nonstick skillet over medium heat. Place your pancakes into the hot pan and let them sizzle for about 3–4 minutes per side, or until both sides are gorgeously golden and crisp. Don’t rush this step—a slow, steady fry makes the best crust, and you want the cheese fully molten inside!
Step 5: Drain & Serve
Once beautifully golden, transfer your Korean Cheese Pancakes to a plate lined with paper towels to soak up any extra oil. Serve them piping hot, ideally when the mozzarella is still out-of-this-world stretchy!
Pro Tips for Making Korean Cheese Pancake
- Potato Squeeze-Out: Removing as much moisture as possible from the potatoes is your ticket to an extra-crispy shell—don’t skip this step!
- Seal the Cheese Well: Be sure to pinch the pancake edges snugly around the mozzarella, or the cheese might ooze out while cooking.
- Moderate Heat Mastery: Keep your pan at a steady medium—not too hot—to avoid burning the outside before the cheese inside melts.
- Rest on Paper Towels: A quick drain after frying keeps the pancakes crisp and ensures you don’t bite into excess oil.
How to Serve Korean Cheese Pancake
Garnishes
Sprinkle freshly chopped chives or scallions over your Korean Cheese Pancake for a lovely green contrast and a touch of mild onion flavor. A light dusting of toasted sesame seeds or an extra pinch of flaky salt and black pepper makes them look (and taste!) extra special.
Side Dishes
These cheesy pancakes pair beautifully with a simple soy dipping sauce, classic kimchi, or a quick cucumber salad. If you want to go all out, serve them alongside other Korean street food staples for a fun and colorful spread.
Creative Ways to Present
For extra wow-factor, cut your pancakes into wedges to show off the gooey cheese pull, then arrange them in a fan shape on a platter. You can also skewer mini pancakes on toothpicks as a party-friendly finger food or stack a few with a dollop of spicy mayo on top for a playful appetizer tower.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, let your Korean Cheese Pancakes cool completely, then store them in an airtight container in the fridge. They’ll stay delicious for up to 2 days—any longer, and that crispiness starts to fade.
Freezing
You can absolutely freeze these pancakes! Place them (once cooled) in a single layer on a tray until firm, then transfer to a freezer bag. They’ll keep for up to a month. Just be sure to pop parchment or wax paper between layers to prevent sticking.
Reheating
To bring that perfect crunch back, reheat your Korean Cheese Pancake in a nonstick skillet over medium heat. If you’re in a hurry, an air fryer works wonders, too! Skip the microwave unless you love a chewier texture; the pan keeps everything golden and gooey.
FAQs
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Can I use other types of cheese in Korean Cheese Pancake?
Absolutely! While mozzarella gives you that iconic stretchy, gooey pull, cheeses like cheddar, gouda, or even a blend work beautifully and add new flavor dimensions.
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What do I do if the pancakes start to fall apart when shaping?
If the mixture feels too wet, squeeze a little more moisture from the potatoes or add a spoonful of cornstarch to help bind everything together. Cold hands and gentle pressure also make shaping easier!
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Are Korean Cheese Pancakes gluten-free?
Yes! The recipe uses cornstarch instead of wheat flour, making these pancakes naturally gluten-free—as long as your cornstarch is certified gluten-free, you’re good to go.
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How do I keep the cheese from leaking out?
Make sure you carefully seal the potato mixture around the cheese, pinching the edges firmly before flattening. Don’t overfill—just enough cheese for a gooey center without straining the edges!
Final Thoughts
Korean Cheese Pancake is warm, playful, and totally satisfying—every bite is that perfect harmony of crunchy edges and molten middle. If you’re craving a cozy snack that feels a little extra, give this recipe a go and watch the smiles appear all around.
PrintKorean Cheese Pancake Recipe
Learn how to make delicious Korean Cheese Pancakes at home with this simple recipe. Crispy on the outside and gooey with melted cheese on the inside, these savory pancakes are a delightful snack or appetizer.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Potato Mixture:
- 250 g peeled potatoes, grated and drained
- 20 g brown sugar
- 25 g cornstarch or cornflour
- A pinch of salt
Cheese Filling:
- 50 g mozzarella cheese, shredded or cubed
- Cooking oil for frying
Instructions
- Prep Potatoes: Peel, grate, and drain the potatoes.
- Mix Ingredients: Combine grated potatoes, brown sugar, cornstarch, and salt in a bowl, forming a dough.
- Shape Dough: Divide the mixture, add cheese to form balls, then flatten into pancakes.
- Cook: Fry the pancakes in oil until crispy and golden on both sides.
- Serve: Drain on paper towels and serve hot.
Notes
- These pancakes are best enjoyed fresh and hot.
- Feel free to add additional seasonings or ingredients to customize the flavors.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
