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Cheesy Potato Korean Pancake

Featured in Delicious Main Course Recipes for Every Occasion.

Start by grating the potatoes and getting rid of all their water. Mix that with starch, brown sugar, and salt for your dough. Press in your favorite cheese, pinch the edges together, and fry until they're deep golden with a creamy, cheesy middle. Change up the cheese or add different seasonings if you want. To enjoy them the Korean way, dunk them in a sour or spicy sauce or eat with kimchi. They keep well if you make them ahead—just heat in a pan when you're ready. Every bite is warm and comforting.

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Updated on Sat, 05 Jul 2025 13:07:09 GMT
Pizza wedge topped with fresh green herb. Pin it
Pizza wedge topped with fresh green herb. | homedeliciousrecipes.com

If you love a crispy bite with that stretchy cheese surprise inside, you’ve got to try these Korean cheese pancakes. Inspired by what you’d find sizzling on the streets of Korea, they’re crazy simple and totally hit the spot. Every bite gives you that golden crunch with melty cheese hiding in the middle. Perfect as a snack, a starter, or even just something tasty on the side.

I still remember the first time I made these on a cold day. That cheese stretch mixed with a crunch just made me want more—pretty sure I almost finished the plate alone. They’re my fuss-free pick for movie nights with my folks now.

Irresistible Ingredients

  • Cornstarch or cornflour: keeps the mix together so your pancakes fry up crunchy use fine ones for smooth results
  • Peeled potatoes: stick with starchy types—they go crunchy outside, soft inside after frying
  • Cooking oil: pick something neutral like canola or veggie oil for frying
  • Mozzarella cheese: low-moisture but still a bit soft is perfect for stretching cheese pulls
  • Pinch of salt: brings out the cheese and balances out the sweetness fine sea salt spreads better
  • Brown sugar: throws in a bit of sweet balance to the potato mix use soft brown if you can for easy stirring

Simple Step-by-Step Directions

Drain and Plate:
Pop the finished pancakes on some paper towels so extra oil doesn’t hang around Let them chill for a bit and enjoy while that cheese is still gooey
Sizzle Them Up:
Pour oil into a pan and heat it on medium Slide the pancakes in without crowding Flip after three or four minutes and go until both sides are deep golden and crispy Press down with a spatula for max crunch
Hide the Cheese:
Spoon mozzarella right in the middle Pinch up the sides and wrap the potato mixture around so cheese stays tucked away Flatten gently to make a thick pancake—keep the cheese trapped inside
Shape Rounds:
Scoop up a bit and press flat Use your thumb to poke in a dent for the cheesy hiding spot
Mix Everything Together:
In a big bowl, stir up the grated potatoes with salt, brown sugar, and cornstarch Use a spoon or just get in there with your hands Mix until it holds together like soft dough
Grate and Squeeze:
Grate the peeled potatoes, then grab a clean towel and squeeze out all that water Less moisture means more crunch after frying
A slice piled with green toppings looks mouthwateringly melty. Pin it
A slice piled with green toppings looks mouthwateringly melty. | homedeliciousrecipes.com

The best part is the surprise stretch of cheese when you take a bite The crunchy potato mixed with melty cheese feels like magic My little cousin loves pushing cheese into the middle and we always end up laughing through the mess

Smart Storage Ideas

Pop leftovers into a sealed container and stick them in the fridge—good for a couple days. To make them crunchy again, use a pan on low heat. You can freeze uncooked pancakes on a tray, pack them up in a bag, and fry straight from the freezer—just add a few more minutes cooking time.

Switch Things Up

Swap out the mozzarella for sharp cheddar, gouda, or even a combo for extra punch If you’re out of cornstarch, potato starch or plain flour do the trick No dairy? Grab some plant-based cheese options and you’re set

A cheesy slice covered in green toppings looks super inviting. Pin it
A cheesy slice covered in green toppings looks super inviting. | homedeliciousrecipes.com

Fun Ways to Serve

Dig in while they’re still piping hot For extra flavor, dip into soy sauce with a splash of vinegar or try some spicy kimchi They also fit right in with Korean BBQ dinners or take center stage on an appetizer platter

Cultural Backstory

Street food stalls in Korea are packed with hot bites just like these Pancakes that mash up cheese and potato bring new flavors to the tradition of Korean jeon mixing the best of both worlds—cozy comfort and bold fusion tastes

Frequently Asked Questions

→ Which kind of cheese should I pick?

Mozzarella melts best, but try cheddar, gouda, or combos if you like stronger flavor.

→ How do I get them even crunchier?

Really squeeze the potatoes dry, and use hot oil for maximum crispiness outside.

→ Can I prep these ahead of time?

Absolutely, you can chill them for up to a couple days or freeze until later. Just reheat in a skillet for that fresh crunch.

→ What can I add for more flavor?

Try mixing garlic or onion powder, a little chili, or topping with chopped green onions. Dipping sauces work great too.

→ How should I serve them for best taste?

Eat them warm with kimchi on the side or dunk in a tangy soy-vinegar dip. Great as a snack or alongside your meal.

Cheesy Potato Korean Pancake

Crunchy pancakes with melty cheese and potatoes. Great to snack on or split with friends while they’re still sizzling.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: Korean

Yield: 3 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 Cooking oil, for frying
02 25 g cornstarch or cornflour
03 Pinch of salt
04 50 g mozzarella cheese, shredded or in cubes
05 20 g brown sugar
06 250 g potatoes, peeled

Instructions

Step 01

Move the cooked pancakes onto some paper towels so the oil soaks off. Dig in while they're still warm for that nice melty texture.

Step 02

Pour enough oil into a non-stick pan and put it on medium. Cook every pancake on both sides for a few minutes until they get crispy and golden.

Step 03

Tuck a little mozzarella in the middle of each potato round. Pinch and fold the edges over so you hide the cheese in the middle. Squash gently to make a flat, round disc.

Step 04

Break the potato blend into even chunks. Press each one into a little round with your hands.

Step 05

Throw the squeezed potatoes, brown sugar, cornstarch, and a hint of salt into a big bowl. Mix by hand until it clumps together like a soft dough.

Step 06

Scrub and peel your potatoes. Shred them up and then really squeeze out as much water as you can using some paper towels or a clean cloth.

Notes

  1. Switch up the cheese with gouda or cheddar for a twist in flavor.
  2. Want more kick? Toss in a little onion powder, garlic powder, or even some chili powder into the mix.
  3. A spicy kimchi or tangy soy-vinegar sauce goes perfectly to dip these in.
  4. Once cooled down, keep these pancakes in the fridge for two days or stash them in the freezer for later.

Tools You'll Need

  • Paper towels
  • Slotted spatula
  • Non-stick frying pan
  • Mixing bowl
  • Grater

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy from cheese.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 10 g
  • Total Carbohydrate: 28 g
  • Protein: 6 g