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Korean Cheese Potato Pancakes (Gamjajeon): An Amazing Ultimate Recipe

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  • Author: Amy
  • 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

  1. 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.
  2. 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.
  3. In a non-stick frying pan, heat about 1/4 inch of vegetable oil over medium heat.
  4. 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.
  5. 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.
  6. 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.
  7. Adjust the heat as needed to ensure even cooking.
  8. 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