Korean Potato Cheese Pancakes - Street Food at Home

My Family's Favorite Korean Cheese Pancakes

These incredible Korean cheese pancakes have become a staple in my kitchen. I discovered them during my trip to Seoul and fell in love with their crispy exterior and gooey cheese center. My kids beg for them as an after-school snack and honestly I can't blame them. When that melted cheese pulls apart it's pure comfort food magic.

The Magic Behind Korean Cheese Pancakes

The secret to these pancakes lies in the perfect blend of ingredients. I mix grated potatoes with different cheeses and just enough flour to bind everything together. The batter gets poured onto a sizzling hot pan where it transforms into golden crispy goodness. I love watching the cheese melt and bubble as it cooks. Trust me when I say the aroma alone will make your mouth water.

Why You'll Love These Pancakes

Every bite of these pancakes is an experience. The edges get wonderfully crispy while the inside stays soft and pillowy. The cheese creates these amazing stretchy pockets throughout that make eating them so fun. My youngest always fights for the corner pieces because they get extra crispy.

Ingredients List

• 250 g peeled potatoes: Potatoes serve as the starchy foundation for the pancake, offering texture and structure. Whether peeled or unpeeled, the potatoes contribute to the overall heartiness and satisfaction of the dish.
• 50 g mozzarella, shredded or cut into cubes: Mozzarella takes center stage as the prime ingredient for cheesiness in the pancake. When melted, it forms velvety pockets of gooey goodness, elevating the overall flavor and creating a delightful contrast to the pancake's crispy exterior. The cheese plays a crucial role in imparting richness and enhancing the cheesy experience of the dish.
• 20 g sugar: Sugar adds a touch of sweetness to the pancake, balancing the savory flavors and enhancing the overall taste profile. It contributes to the complexity of flavors in the dish.
• 25 g cornstarch: Cornstarch is a common ingredient in Korean pancake recipes as it helps to create a crisp and crunchy texture on the outside while maintaining a soft interior. It also aids in binding the ingredients together.
• Cooking oil: Cooking oil is used for frying the pancake, creating a crispy and golden-brown exterior. It also adds a rich and savory flavor to the dish.
• A pinch of salt: Salt enhances the overall taste of the pancake, bringing out the natural flavors of the potatoes and cheese. It helps balance the sweetness from the sugar and adds depth to the dish.

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Let's Make Some Pancakes

Step 1: Prepare Potatoes

Peel and grate 250 g potatoes. Squeeze out excess water and set aside.

Step 2: Mix Ingredients

In a bowl, combine grated potatoes, 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix well until it forms a dough-like consistency.

Step 3: Shape Dough and Add Cheese

Divide the potato mixture into small portions. Flatten each portion into a small disc. Place a small amount of 50 g shredded mozzarella in the center of each disc. Fold the edges over the cheese to seal it inside, forming a ball, then flatten slightly into a pancake shape.

Step 4: Cook

Heat cooking oil in a pan over medium heat. Fry the pancakes until golden brown and crispy on both sides, about 3-4 minutes per side.

Step 5: Serve

Drain on paper towels and savor these savory and cheesy Korean pancakes as a delightful snack or as part of a meal. The perfect combination of crispy edges and gooey cheese makes them a delicious treat for any occasion!

My Kitchen Secrets

After countless batches I've learned some tricks. Always use a well-seasoned cast iron pan it gives the best crust. Make sure your pan is hot enough you should hear a sizzle when the batter hits it. I love mixing different cheeses my current favorite combo is mozzarella with a bit of sharp cheddar. Sometimes I sneak in some garlic powder when my husband isn't looking. Serve them straight from the pan with kimchi on the side that's how we love them best in our house.

The Numbers Behind The Deliciousness

Let's talk nutrition because I know some of you will ask. Two pancakes clock in at about 500 calories with 20 grams of fat. But they pack 14 grams of protein too which makes them pretty filling. I usually serve them with a light salad to balance things out.

Make It a Meal

In my house we go all out with the toppings. My daughter loves them with spicy mayo while my son drowns his in soy sauce. I keep a jar of kimchi ready and sometimes add sesame seeds and chopped green onions. When friends come over I put out all the sauces and let everyone customize their own.

Save Some For Later

Sometimes I make extra pancakes for busy weeknights. They keep well in the fridge for about 3 days in a sealed container. Just pop them in the microwave or better yet crisp them up again in a pan. They taste almost as good as fresh.

Switch Up Your Cheese Game

Don't feel limited to just mozzarella. I've tried these with all sorts of cheese combinations. Ricotta makes them super creamy while Gruyere adds a nutty flavor. Even cream cheese works beautifully. Sometimes when I'm out of fresh cheese I'll use cottage cheese or Greek yogurt and they still turn out amazing.

Frequently Asked Questions

→ Why do I need to squeeze out the potato water?

Removing excess water helps achieve a crispier texture and prevents the pancakes from becoming soggy when cooking.

→ Can I use different types of cheese?

While mozzarella is traditional for its melting properties, you can experiment with cheddar or other melting cheeses for different flavors.

→ How do I know when the oil is hot enough?

Test by dropping a tiny bit of batter - it should sizzle immediately. If the oil smokes, it's too hot and needs to cool down.

→ Can I make these ahead of time?

These pancakes are best served fresh and hot. While you can reheat them, they won't be as crispy as when freshly made.

→ What sauces go well with these pancakes?

Try them with soy sauce, sweet chili sauce, or kimchi on the side. They're also great with a simple sprinkle of salt.