Korean Cheese Potato Pancakes, also known as Gamjajeon, are a delicious twist on the traditional Korean potato pancake. These savory pancakes are crispy on the outside, soft and cheesy on the inside, and packed with flavor. The combination of shredded potatoes, melty cheese, and the signature Korean dipping sauce makes them an irresistible snack or side dish. Whether you’re hosting a dinner party or just craving a comforting bite, these cheesy potato pancakes will satisfy your taste buds.
Why You’ll Love This Recipe
This recipe for Korean Cheese Potato Pancakes combines the comfort of crispy potato pancakes with the indulgence of cheese. The melty cheese adds a rich and creamy texture to each bite, while the crispy exterior provides a satisfying crunch. They are easy to make and perfect for both casual meals and special occasions. Plus, they can be enjoyed on their own or with a variety of dipping sauces. These pancakes offer a perfect blend of textures and flavors that will make them a favorite among family and friends.
Ingredients
- 2 large potatoes, peeled and grated
- 1/2 onion, finely chopped
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup cheddar cheese, shredded
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon sesame oil (optional, for extra flavor)
- Green onions, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by peeling and grating the potatoes. Place the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
- In a large bowl, combine the grated potatoes, finely chopped onion, shredded mozzarella, shredded cheddar, beaten egg, flour, cornstarch, salt, and black pepper. Mix everything together until well combined.
- Heat a large skillet or frying pan over medium heat and add the vegetable oil (and sesame oil, if using).
- Once the oil is hot, take a spoonful of the potato mixture and flatten it into a pancake shape. Place the pancake into the hot skillet. Repeat the process, making as many pancakes as you can fit in the pan without overcrowding.
- Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat if necessary to ensure they cook evenly and don’t burn.
- Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Garnish the pancakes with chopped green onions, if desired, and serve them hot with a dipping sauce.
Servings and timing
This recipe serves 4 people and takes approximately 25-30 minutes to prepare and cook.
Variations
- Add more cheese: You can experiment with different types of cheese such as gouda, parmesan, or even cream cheese for a different flavor profile.
- Spicy version: For a spicy kick, add chopped chili peppers or a bit of gochujang (Korean chili paste) to the potato mixture.
- Vegetarian version: Keep the recipe vegetarian by simply leaving out any meat or other non-vegetarian ingredients. This recipe is naturally vegetarian!
- Add protein: You can incorporate cooked bacon or sausage bits into the mixture for a heartier pancake.
Storage/reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the pancakes on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes or until crispy again. You can also reheat them in a skillet over medium heat for a few minutes on each side.
FAQs
Can I use a different type of cheese for this recipe?
Yes, you can use any cheese you prefer. Cheddar, gouda, or even mozzarella sticks can work well in this recipe.
Are these potato pancakes gluten-free?
No, this recipe contains all-purpose flour, but you can easily substitute it with a gluten-free flour blend if needed.
Can I make these pancakes ahead of time?
Yes, you can make these pancakes ahead of time and refrigerate them for later. Simply reheat them in a pan or oven before serving.
Can I use frozen grated potatoes for this recipe?
Yes, you can use frozen grated potatoes if you prefer, just make sure to thaw them and squeeze out any excess moisture before using them in the recipe.
How do I make sure the pancakes don’t fall apart while frying?
Be sure to squeeze out as much moisture as possible from the grated potatoes before mixing them with the other ingredients. Also, the cornstarch and flour in the mixture help bind everything together, so be sure to include them.
How do I get the pancakes crispy?
Frying the pancakes on medium-high heat and using enough oil in the pan is key to getting that crispy exterior. Don’t overcrowd the pan, as it can prevent the pancakes from getting crispy.
Can I make these pancakes without an egg?
Yes, you can substitute the egg with a flax egg or use a bit of extra flour and cornstarch to help bind the ingredients together.
What dipping sauce goes well with these pancakes?
These pancakes are delicious with a variety of dipping sauces. You can try a simple soy sauce with a dash of sesame oil, or make a Korean dipping sauce with gochujang, soy sauce, and vinegar for an extra kick.
Can I freeze these pancakes?
Yes, you can freeze these pancakes. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. To reheat, bake them in the oven or fry them again until crispy.
How do I make the pancakes extra cheesy?
To make these pancakes extra cheesy, increase the amount of cheese in the recipe or add cheese directly in the middle of the pancake before flipping it in the pan.
Conclusion
Korean Cheese Potato Pancakes (Gamjajeon) offer a delightful blend of crispy texture and gooey cheese, making them a must-try snack or side dish. They’re easy to prepare, versatile, and packed with flavor that everyone will love. Whether you serve them as a main dish, appetizer, or side, these cheesy potato pancakes are sure to be a hit.
Print
Korean Cheese Potato Pancakes (Gamjajeon)
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Appetizer, Side Dish, Snack
- Method: Pan-Frying
- Cuisine: Korean
- Diet: Gluten Free
Description
Korean Cheese Potato Pancakes (Gamjajeon) are a delicious twist on the classic Korean potato pancake. These crispy pancakes are filled with melty cheese, offering a perfect balance of crunch and gooey goodness. Easy to make and customizable, they are the ideal snack or side dish that pairs well with a variety of dipping sauces. A must-try recipe for cheese lovers!
Ingredients
- 2 large potatoes, peeled and grated
- 1/2 onion, finely chopped
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup cheddar cheese, shredded
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon sesame oil (optional, for extra flavor)
- Green onions, chopped (optional, for garnish)
Instructions
- Prepare the Potatoes: Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
- Mix the Ingredients: In a large bowl, combine the grated potatoes, chopped onion, mozzarella, cheddar, beaten egg, flour, cornstarch, salt, and pepper. Mix well.
- Fry the Pancakes: Heat vegetable oil (and sesame oil, if using) in a large skillet over medium heat. Take spoonfuls of the mixture and form into pancake shapes, then fry in the skillet.
- Cook the Pancakes: Fry each pancake for 3-4 minutes on each side until golden brown and crispy. Adjust the heat to prevent burning.
- Drain and Serve: Remove pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Garnish with chopped green onions, if desired.
- Serve Hot: Serve the crispy, cheesy pancakes immediately with your favorite dipping sauce.
Notes
- Cheese Variations: Try different cheeses like gouda, parmesan, or cream cheese for a new flavor twist.
- Spicy Option: Add chopped chili peppers or gochujang (Korean chili paste) to the potato mixture for a spicy kick.
- Vegetarian-Friendly: This recipe is naturally vegetarian, but you can add protein like cooked bacon or sausage bits for extra flavor.
- Storage: Leftovers can be stored in the fridge for up to 2-3 days. Reheat in the oven or skillet for a crispy finish.
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