Korean Potato Cheese Pancake is a recently popular street food in Korea. It’s crispy, fluffy, and savory—it’s all things good you can think of!
Potato Cheese Pancake is a common dish in different countries. There are many versions of it, but in Korea, because of the growing popularity of cheese on everything—kimchi fried rice, army stew, fried chicken, spicy rice cakes, or corn—here you have fried potatoes and cheese. I can’t think of anything better than that!
These Korean Potato Cheese Pancake requires only 6 ingredients, are super easy to make, and yields a snack that’s crispy-savory on the outside, and fluffy-creamy on the inside. I’m sure you and your kids will love this!
Ingredients for Korean Potato Cheese Pancake
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- Potato – Use russet potatoes for these potato pancakes because it has high starch and low moisture content. This allows for the potatoes to crisp up easily so it’s perfect for frying!
- Salt and Pepper – This is the only seasoning you need, because potatoes, when seasoned properly, are already good on their own. No need for other herbs or spices!
- Butter – This is optional, but you can add butter for an additional layer of flavor and creaminess.
- Potato Starch – This is an essential ingredient as this will help absorb any excess moisture in the potatoes and then help the pancake crisp up! Use 1 tablespoon of potato starch for every potato you use.
- Mozzarella Cheese – I like to use mozzarella for the cheese pull and the mild flavor but feel free to use any other cheese that you prefer for additional flavor. I also like shredded cheese as compared to cubes so it easily melts!
How to Make Crispy Potato Cheese Pancake
Peel and slice the potatoes in even sizes so that when they boil, they will all cook at the same time. This will take about 15 minutes. Once fork-tender, drain thoroughly and place in a bowl.
Mash the potatoes until crumbly, season with salt and pepper, then add butter and potato starch. Mix it thoroughly until the potato mixture is homogenous and can be shaped.
Take a handful of the potato mixture, shape it into a ball, flatten it, and make a well in the middle. Place the mozzarella cheese in the middle then tuck the edges to shape the potatoes into a ball again. Flatten it to shape it like a pancake, then repeat until your potatoes have run out.
NOTE: Do not overfill the potatoes with cheese! Fill it just enough so that you can tuck them all inside, seal the cracks properly, and no cheese will leak.
In a nonstick pan, put oil enough for shallow frying, then heat it on medium heat. Once the oil is hot, pan-fry the pancakes until they are golden brown and crispy. This may take 3-4 minutes per side. The potatoes are already cooked, so you just need to crisp them up.
NOTE: For this recipe, I used only a little bit of oil and waited until the surface was crispy. But you can use a little bit more oil to make sure all the edges are thoroughly crispy! The key is to ensure that the oil is already hot enough so it cooks and crisps up the pancake as soon as it hits the oil!
Cook until all your pancakes are beautifully fried. Consume this hot so the cheese is all melty, but be careful in handling them, okay?! No need for any dipping sauce!
For any leftovers, store in the fridge, then heat up in the air fryer or pan until crispy again, as needed!
Other street food recipes you might like:
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Korean Potato Cheese Pancake
Equipment
- Nonstick Pan For frying
Ingredients
- 2 pcs Large Potatoes
- Salt and Pepper
- 1 tbsp Butter Optional
- 2 tbsp Potato Starch
- Mozzarella Cheese Shredded
- Vegetable or Canola Oil For frying
Instructions
- Peel the potatoes and chop them into equal sizes.
- Boil the potatoes until it is fork tender, drain properly, and then place in a bowl. This will take about 15 minutes.
- Mash the potatoes until it becomes crumbly, then season with salt and pepper.
- Add butter and potato starch, then mix thoroughly until the potato mixture is homogenous and can be shaped.
- Take a handful of the potato mixture, shape it into a ball, flatten it, then place mozzarella cheese in the middle.
- Tuck the edges in to make a ball, seal the cracks, and make sure there is no cheese leaking.
- Flatten it out to make a pancake, then set aside. Repeat the process until you run out of the potato mixture.
- In a pan, put oil enough for shallow frying. Heat it, when it is hot enough, place the pancakes and fry until it is golden brown. This may take 3-4 minutes per side.
- Cook until all your pancakes are beautifully golden brown, serve hot, and enjoy!
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