Korean Cheese Potato Pancake

Oh, the first time I bit into a Korean Cheese Potato Pancake at a street food stall in Seoul, I nearly cried happy tears. That perfect crunch giving way to stretchy, melty cheese? Absolute magic. Now I make them at home whenever I need a quick, comforting snack that feels like a hug from the inside.

The best part? This recipe is shockingly simple, just a handful of ingredients and about 20 minutes standing between you and crispy, cheesy bliss. Trust me, once you try making these golden pancakes yourself, you’ll wonder how you ever lived without them in your life. Street food perfection, right in your own kitchen.

Why You’ll Love This Korean Cheese Potato Pancake

Let me count the ways this recipe will steal your heart:

• Crispy outside, gooey inside – that perfect golden crunch gives way to stretchy melted cheese in every bite
• Ready in 20 minutes flat – faster than waiting for takeout when those snack cravings hit
• Crazy versatile – serve as appetizers, side dish, or my personal favorite: midnight snack straight from the pan
• Simple ingredients – just potatoes, cheese and a few pantry staples stand between you and deliciousness

Once you master this recipe, you’ll find excuses to make it weekly. My kids beg for these cheesy pancakes more than pizza now!

Ingredients for Korean Cheese Potato Pancake

Here’s everything you’ll need to make these addictive little pancakes (measurements matter – I learned that the hard way after a too-cheesy disaster!):

• 2 large potatoes (peeled and grated – trust me, fresh grating makes all the difference)
• ½ cup shredded mozzarella cheese (the meltier the better)
• ¼ cup all-purpose flour (just enough to hold everything together)
• Salt to taste (don’t skip this – potatoes need seasoning!)
• Oil for frying (I use vegetable, but any neutral oil works)

That’s it! Five simple ingredients for crispy, cheesy perfection. Now let’s get cooking.

Equipment You’ll Need

Gathering the right tools makes this recipe foolproof. Here’s what you’ll want within arm’s reach:

• A trusty non-stick skillet (my well-loved cast iron works magic too)
• Fine grater (those big holes just won’t give you the right texture)
• Mixing bowl (any size works, really)
• Clean kitchen towel (for squeezing every last drop of water from those potatoes)

That’s all! No fancy gadgets needed for this street food favorite.

How to Make Korean Cheese Potato Pancake

Alright, let’s get to the good part – turning those simple ingredients into golden, crispy, cheesy perfection. I promise it’s easier than you think, and I’ll walk you through every step so you get it right on your first try.

Preparing the Potatoes

First things first – grab your fine grater and get to work on those peeled potatoes. I know it’s tempting to use pre-shredded, but fresh grating makes all the difference in texture. Once grated, plop them into a bowl of cold water and let them soak for about 5 minutes. This magical step removes excess starch so your pancakes get properly crispy instead of gummy.

Here’s my favorite trick: after draining, wrap those grated potatoes in a clean kitchen towel and squeeze like you’re wringing out laundry. Seriously, get aggressive – the drier they are, the crispier your pancakes will be. I’ve learned this the hard way after soggy pancake disasters!

Mixing the Batter

Now for the fun part – in your mixing bowl, combine the squeezed-dry potatoes with the shredded mozzarella, flour, and a good pinch of salt. Mix it all together with your hands until everything’s evenly distributed. You’ll feel the texture change as the mixture comes together into a thick, slightly sticky batter. Don’t overmix though – just enough to combine everything nicely.

Cook the Pancakes

Heat your skillet over medium heat with enough oil to generously coat the bottom. When the oil shimmers (test with a tiny bit of batter – it should sizzle immediately), scoop about ¼ cup portions of the mixture into the pan. Flatten them gently with your spatula – I like mine about ½ inch thick for the perfect crisp-to-soft ratio.

Cook for 3-4 minutes per side until they’re that gorgeous golden brown. Here’s my pro tip: press down lightly while cooking to maximize crispiness. When you flip, you should hear that satisfying sizzle. Once done, let them drain on paper towels for just a minute before diving in – that melty cheese center is worth the wait!

Tips for the Best Korean Cheese Potato Pancake

Here are my hard-earned secrets for pancake perfection every single time:

• Always use ice cold water for soaking – it keeps the potatoes from oxidizing while removing starch
• Press those pancakes firmly with your spatula while cooking – extra pressure equals extra crispiness
• Let the oil get properly hot before adding batter – that first sizzle is music to my ears
• Work in small batches – overcrowding the pan leads to steaming instead of frying

Follow these simple tricks and you’ll get restaurant quality results right at home!

Serving Suggestions

These golden beauties shine with dipping sauces – try a simple soy-vinegar mix or spicy mayo for kick. For the full Korean experience, serve with kimchi on the side. The tangy crunch pairs perfectly with that melty cheese center!

Storage and Reheating

Leftovers? Ha! As if. But if you somehow manage not to devour these immediately, store them in the fridge for 2-3 days. When reheating, skip the microwave – it’ll turn them soggy. Instead, pop them back in a hot skillet to revive that perfect crispiness. The cheese gets all melty again, almost like fresh off the stove!

Nutritional Information

Each serving of these delicious Korean Cheese Potato Pancakes packs about 220 calories, with 9g fat (3g saturated), 30g carbs, and 7g protein. Keep in mind these numbers can vary slightly depending on your exact ingredients and how much oil is absorbed during cooking. Not too shabby for such a satisfying treat!

Korean Cheese Potato Pancake FAQs

Time to Try This Korean Cheese Potato Pancake

Now that you’ve got all the details, what are you waiting for? Try this recipe and share your results! I’d love to hear about your crispy, cheesy creations.