Description
These Korean Potato Cheese Pancakes are crispy on the outside, soft and melty inside — the perfect cozy comfort snack for any time of day. Made with simple pantry ingredients like potatoes, mozzarella, and butter, they’re easy, golden, and irresistibly cheesy. Serve them hot with your favorite dipping sauce for a crowd-pleasing treat that’s as photogenic as it is delicious.
Ingredients
2 medium potatoes (about 400g) – starchy types like Russet or Yukon Gold work best
½ teaspoon salt – enhances flavor and balances the richness
¾ cup mozzarella cheese, shredded or cubed – for that perfect cheese pull
1 tablespoon cornstarch – helps the pancakes hold together and stay crisp
2 tablespoons butter or oil – for golden frying
1 tablespoon chopped green onions (optional) – adds color and freshness
Optional seasonings: black pepper, garlic powder, or a pinch of gochugaru for spice
Optional dipping sauce: sweet chili sauce, soy-garlic dip, or gochujang mayo
Instructions
Boil the potatoes: Peel and chop into chunks, then boil in salted water until fork-tender (12–15 minutes). Drain well and let them steam-dry for a minute.
Mash and season: Mash until smooth. Add salt and cornstarch, mixing until combined and smooth.
Shape the pancakes: Scoop about 2 tablespoons of mixture into your palm, flatten slightly, add mozzarella in the center, and wrap the potato around it. Gently flatten into a small pancake.
Heat your pan: Warm butter or oil in a nonstick skillet over medium heat until shimmering.
Pan-fry: Cook each pancake for 2–3 minutes per side, until crisp and golden. Don’t rush flipping — the color builds flavor!
Serve: Drain briefly on paper towels, sprinkle with green onions or sea salt, and serve hot with dipping sauce.
Notes
Cheese options: Cheddar, provolone, or string cheese all work beautifully.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or air fryer for best results.
Freezing: Freeze uncooked pancakes on a tray, then store in a freezer-safe bag. Cook straight from frozen when ready.
Serving idea: Pair with kimchi or a light salad for balance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 160 kcal
- Sugar: 0.7 g
- Sodium: 280mg
- Fat: 8 g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5 g
- Protein: 5.5 g
- Cholesterol: 18 mg
Keywords: Korean Potato Cheese Pancakes, crispy potato snacks, cheesy Korean recipes, Korean street food
