Korean Potato Cheese Pancakes

Crispy on the outside and gooey on the inside, these Korean Potato Cheese Pancakes, known as Gamjajeon, are a quick and satisfying savory treat. Made with just five main ingredients, they are perfect as a snack, appetizer, or side dish and deliver maximum flavor with minimal effort.

Why You’ll Love This Recipe

These potato pancakes are the definition of comfort food—crispy, salty, and filled with warm melted cheese. They are incredibly easy to make and require pantry-friendly ingredients. The grated potato forms a golden crust when pan-fried, while the mozzarella center adds a creamy, satisfying richness. Whether you’re craving a quick snack, need a kid-friendly meal, or want to explore Korean street food at home, these pancakes check every box for convenience and taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 400g russet potatoes (about 2 large), peeled and grated
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large green onions, finely chopped
• Shredded mozzarella cheese (for filling, approx. 3/4 cup)

directions

1. Peel and grate the potatoes. Wrap them in a clean kitchen towel and squeeze out as much liquid as possible into a bowl. Let the liquid sit for 5 minutes to allow the potato starch to settle at the bottom. Discard the liquid but keep the starch.
2. In a large bowl, mix the grated potatoes with the reserved starch, cornstarch, salt, black pepper, and chopped green onions until evenly combined.
3. Divide the potato mixture into six equal portions. Take one portion, flatten it into a disc, and place a small spoonful of mozzarella in the center. Carefully fold the edges over to enclose the cheese, forming a sealed ball. Flatten it gently into a thick pancake.
4. Heat a non-stick skillet over medium heat with a small amount of oil. Place the pancakes in the pan and fry for 3–4 minutes per side until golden brown and crispy.
5. Serve immediately, optionally garnished with more green onions or a dipping sauce made from soy sauce and vinegar.

Servings and timing

• Servings: 6 pancakes
• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Calories: Approximately 210 kcal per pancake

Variations

• Spicy Kick: Add a teaspoon of gochujang or chopped chili peppers to the potato mix.
• Herb Infusion: Mix in chopped cilantro, parsley, or chives for added freshness.
• Cheese Options: Use cheddar, pepper jack, or a cheese blend for different flavor profiles.
• Mini Version: Make smaller pancakes for party snacks or lunchbox portions.
• Vegan Option: Use vegan mozzarella and a plant-based starch binder instead of eggs (if using in variations).

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a non-stick skillet over low to medium heat to restore crispiness. Avoid microwaving, as it can make the texture soggy. You can also freeze them in a single layer and reheat directly from frozen in a skillet or oven.

FAQs

What kind of potatoes are best for Gamjajeon?

Starchy potatoes like russets are ideal because they hold together well and develop a crisp exterior when pan-fried.

Can I use flour instead of cornstarch?

Yes, but cornstarch gives a lighter, crispier texture compared to flour.

How do I prevent the pancakes from falling apart?

Be sure to squeeze out as much liquid from the grated potatoes as possible and keep the settled starch to help bind the mixture.

Can I make these pancakes ahead of time?

You can prepare and shape the pancakes in advance and refrigerate them for a few hours before frying. For best results, fry them fresh.

Are these pancakes gluten-free?

Yes, as long as you use cornstarch and gluten-free cheese, the recipe is naturally gluten-free.

Can I bake them instead of frying?

Frying gives the best crisp texture, but you can bake them at 400°F (200°C) for about 15–20 minutes, flipping halfway through.

What dipping sauces go well with these pancakes?

Soy sauce with a splash of rice vinegar, sesame oil, or gochujang mayo are all excellent choices.

Can I use sweet potatoes?

You can substitute sweet potatoes, but the texture and flavor will be different and slightly sweeter.

How do I store leftover pancakes?

Keep them in an airtight container in the fridge for up to 3 days or freeze them in a single layer.

What can I serve with potato cheese pancakes?

They go well with kimchi, a fresh salad, or as a side to grilled meats or tofu.

Conclusion

Korean Potato Cheese Pancakes (Gamjajeon) are a wonderfully simple and satisfying dish that brings together the comforting appeal of potatoes and melted cheese with the crispness of a perfectly pan-fried exterior. Ideal as a snack, appetizer, or side, they are quick to make and endlessly customizable. With just five main ingredients and thirty minutes, you can enjoy this Korean-inspired comfort food any day of the week.

Korean Potato Cheese Pancakes

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Crispy on the outside, soft and cheesy on the inside—these Korean-inspired Potato Cheese Pancakes (Gamjajeon) are made with just five simple ingredients and are perfect as a snack, side dish, or comfort-food treat.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 pancakes 1x
• Category: Snack
• Method: Pan-Fried
• Cuisine: Korean
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 400g russet potatoes (about 2 large), peeled and grated
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large green onions, finely chopped
• 3/4 cup shredded mozzarella cheese (for filling)

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Instructions

1. Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out as much liquid as possible. Let the starch settle in the bowl for 5 minutes and keep it for binding.
2. In a large mixing bowl, combine the grated potatoes with cornstarch, salt, black pepper, and chopped green onions. Mix until evenly combined.
3. Divide the mixture into equal portions. Flatten each into a disc and place a small amount of shredded mozzarella in the center. Fold and seal the edges to form a ball, then flatten into a thick pancake.
4. Heat a non-stick skillet over medium heat with a little oil. Fry the pancakes for 3–4 minutes per side, or until golden brown and crispy.
5. Serve hot, optionally topped with more green onions or a side of soy sauce mixed with vinegar.

Notes

• Squeeze potatoes thoroughly to prevent sogginess and ensure crispiness.
• Using the settled potato starch enhances binding and improves texture.
• Adjust cheese quantity to preference for more gooey centers.
• Best enjoyed fresh off the pan while hot and crispy.

Nutrition

• Serving Size: 1 pancake
• Calories: 210 kcal
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 15 mg