Korean Potato Cheese Pancakes

Why You’ll Love This Recipe

Korean Potato Cheese Pancakes, also known as “Gamja Cheese Jeon,” are crispy on the outside and gooey on the inside, made with grated potatoes and melty cheese. These savory pancakes are a comforting street food-style snack or side dish that combines the earthy taste of potatoes with the rich pull of melted cheese. Perfect for dipping and sharing, they’re incredibly satisfying and easy to make with just a few ingredients.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesmozzarella cheesecornstarchsaltblack pepperoil for frying

directions

Peel and grate the potatoes using a box grater, then place the grated potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

In a bowl, combine the grated potato with cornstarch, salt, and pepper. Mix until evenly coated.

Take a handful of the mixture and flatten it in your hand. Place a cube or strip of mozzarella cheese in the center, then cover with more potato mixture to form a flat patty, sealing the cheese inside.

Heat oil in a non-stick pan over medium heat.

Place the pancakes in the pan and cook for 3-4 minutes on each side, or until golden brown and crispy.

Remove and drain on paper towels. Let cool slightly before serving.

Servings and timing

This recipe yields approximately 4 pancakes.Preparation time: 10 minutesCooking time: 8-10 minutesTotal time: 18-20 minutes

Variations

Add chopped green onions or parsley for extra flavor.

Use a mix of mozzarella and cheddar for a bolder cheese taste.

Make mini versions for bite-sized appetizers.

Serve with a spicy dipping sauce like gochujang mayo or soy-vinegar dip.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.To reheat, pan-fry over low heat or use an air fryer to restore crispiness.Avoid microwaving, as it may make the pancakes soggy.

FAQs

Can I use other types of potatoes?

Yes, but starchy potatoes like russet work best for a crisp texture.

What kind of cheese is best?

Low-moisture mozzarella is ideal for that stretchy, melty effect.

Can I freeze these?

It’s best to freeze the uncooked patties and cook them fresh. Cooked ones may lose crispness.

Do I need to add egg?

No egg is needed—the cornstarch binds the mixture just fine.

Why are my pancakes falling apart?

Be sure to squeeze out excess moisture and use enough cornstarch for binding.

Can I bake these instead?

They can be baked, but pan-frying gives the best crisp texture.

Are these gluten-free?

Yes, as long as you use cornstarch and gluten-free cheese, they’re naturally gluten-free.

Can I add other fillings?

Absolutely—try ham, corn, or kimchi for extra flavor.

How do I keep them warm for serving?

Keep in a low oven (200°F/95°C) until ready to serve.

What oil should I use?

Any neutral oil with a high smoke point, like canola or vegetable oil, works well.

Conclusion

Korean Potato Cheese Pancakes are an irresistible combination of crispy, golden potato and melted cheese that’s both comforting and crave-worthy. Whether you’re making them for a snack, a side dish, or a fun party food, they’re easy to prepare and sure to please. Give them a try and enjoy the cheesy goodness in every bite.

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