Why You’ll Love This Recipe
These Korean Cheese Potato Pancakes are an easy-to-make, satisfying dish that will quickly become a favorite. The crispy, golden exterior contrasts beautifully with the soft, cheesy center, making each bite a delight. Whether you serve them as an appetizer, a side dish, or a snack, the combination of potatoes and cheese is always a crowd-pleaser. The addition of green onions and seasonings gives the pancakes extra flavor, while the frying process creates a mouthwatering, crunchy texture. It’s a perfect dish for any occasion, and it’s sure to impress family and friends!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 large potatoes (about 1 pound)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green onions, chopped (optional)
- Vegetable oil for frying
Directions
- Prepare Potatoes: Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture to prevent the pancakes from becoming soggy.
- Mix Ingredients: In a large bowl, combine the grated potatoes, shredded cheese, flour, egg, salt, and pepper. If using green onions, fold them into the mixture at this point for added flavor.
- Heat Oil: In a non-stick frying pan, heat about 1/4 inch of vegetable oil over medium heat. Make sure the oil is hot enough to fry the pancakes to a golden-brown crisp.
- Form Pancakes: Scoop about 1/4 cup of the potato mixture and form it into a small patty. Gently place it in the hot oil and flatten it slightly with a spatula to ensure even cooking.
- Cook: Fry the pancake for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side until both sides are crispy and browned.
- Drain Excess Oil: Once cooked, remove the pancake from the pan and place it on a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining mixture.
- Adjust Heat: Keep an eye on the heat while frying. Adjust as needed to prevent the pancakes from burning and ensure even cooking.
- Serve Hot: Serve the pancakes hot off the pan for the best flavor and texture. Enjoy them on their own or pair with a dipping sauce like soy sauce, or even a side of kimchi for a full Korean-inspired meal!
Servings and Timing
- Servings: 4-6 (depending on portion size)
- Prep Time: 15 minutes
- Cook Time: 15-25 minutes
- Total Time: 30 minutes
Variations
- Cheese Variety: Feel free to experiment with different types of cheese like gouda, parmesan, or pepper jack for a unique flavor twist.
- Vegetarian Option: Skip the green onions or replace them with other herbs like parsley or cilantro for a fresh, different flavor.
- Spicy Version: Add a pinch of red pepper flakes or some diced jalapeños to the batter for an extra kick of heat.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend or rice flour for a gluten-free version of these pancakes.
Storage/Reheating
Korean Cheese Potato Pancakes are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the pancakes in a hot frying pan for a few minutes on each side to restore their crispy texture. Alternatively, you can reheat them in the oven at 350°F for about 5-7 minutes.
FAQs
1. Can I make these pancakes without cheese?
Yes, you can make potato pancakes without cheese, but the cheese adds richness and flavor. If you skip it, the pancakes will still be delicious but without the gooey, melty center.
2. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be substituted for regular potatoes for a slightly sweeter version of these pancakes. Just be aware that the texture and flavor will differ slightly.
3. Can I make these pancakes ahead of time?
You can make the pancakes ahead of time, but they are best served fresh and hot for the best texture. If making ahead, store them in the fridge and reheat them on the stovetop to restore their crispiness.
4. What kind of cheese should I use?
Cheddar and mozzarella are the most common cheeses used in this recipe, but you can experiment with other cheeses depending on your preference. A blend of mild and sharp cheeses will give the pancakes a more complex flavor.
5. How do I prevent the pancakes from becoming soggy?
Be sure to squeeze out the excess moisture from the grated potatoes before mixing them with the other ingredients. This will help the pancakes hold their shape and crisp up during frying.
6. Can I freeze these pancakes?
Yes, you can freeze the pancakes after they have been cooked. To freeze, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. Reheat them in the oven or a skillet for best results.
7. Can I use a different type of oil for frying?
Yes, you can use any oil with a high smoking point for frying, such as canola oil, sunflower oil, or peanut oil.
8. Can I make these pancakes without an egg?
Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another egg replacer for a vegan version.
9. How do I know when the pancakes are done cooking?
The pancakes are done when they are golden brown and crispy on both sides. You can use a spatula to gently press on them, and if they feel firm and crispy, they’re ready to remove from the pan.
10. What should I serve these pancakes with?
These pancakes are delicious on their own but can be served with a dipping sauce like soy sauce or even a side of kimchi for a Korean-inspired meal.
Conclusion
Korean Cheese Potato Pancakes (Gamjajeon) are the perfect combination of crispy, cheesy, and savory goodness. This recipe is easy to make, customizable, and incredibly satisfying. Whether you’re looking for a snack, appetizer, or side dish, these pancakes are sure to be a hit. Serve them fresh and hot for the best flavor and enjoy every crispy bite!
Korean Cheese Potato Pancakes (Gamjajeon): An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 15-25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Cheese Potato Pancakes (Gamjajeon) are crispy, savory, and cheesy. The combination of golden-brown potatoes, melty cheese, and green onions creates a delightful snack or side dish that’s perfect for any occasion.
Ingredients
2 large potatoes (about 1 pound)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1/2 cup all-purpose flour
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions, chopped (optional)
Vegetable oil for frying
Instructions
- Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture to prevent the pancakes from becoming soggy.
- In a large bowl, combine the grated potatoes, shredded cheese, flour, egg, salt, and pepper. If using green onions, fold them into the mixture at this point for added flavor.
- In a non-stick frying pan, heat about 1/4 inch of vegetable oil over medium heat.
- Scoop about 1/4 cup of the potato mixture and form it into a small patty. Place it in the hot oil and flatten it slightly with a spatula to ensure even cooking.
- Fry the pancake for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes until both sides are crispy and browned.
- Remove the pancake from the pan and place it on a paper towel-lined plate to absorb excess oil. Repeat the process with the remaining mixture.
- Adjust the heat as needed to ensure even cooking.
- Serve the pancakes hot with a dipping sauce like soy sauce, or alongside kimchi for a Korean-inspired meal.
Notes
For a spicier version, add red pepper flakes or diced jalapeños to the batter.
For a gluten-free option, substitute the flour with a gluten-free flour blend or rice flour.
If you prefer, replace the green onions with parsley or cilantro for a fresh alternative.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 2g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
