Print

Korean Potato Cheese Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://yumfoodusa.com/korean-potato-cheese-pancakes/