Korean Potato Cheese Pancakes

I stumbled upon gamjajeon during my first visit to a Korean BBQ restaurant in the city. While everyone was focused on the grilling meats, I was absolutely mesmerized by this simple potato pancake that arrived as a side dish. It looked unassuming – just a golden, flat disc with some green bits – but that first bite changed everything. The exterior was shatteringly crisp, almost lacy at the edges, while the inside was soft and creamy with little pockets of melted cheese. I asked the server what it was called, wrote it down phonetically on my napkin, and spent the next week researching recipes online. My version adds extra cheese because, well, more cheese is always better. The key is squeezing out as much moisture from the grated potatoes as possible – this is what gives you that incredible crispy texture. I like to work the mixture gently, keeping it loose so each pancake cooks evenly. When they hit the hot oil, they sizzle and bubble, developing that gorgeous golden-brown color. The smell is intoxicating – earthy potatoes meeting hot oil with hints of scallion wafting through. After countless batches, I've learned that patience is crucial; don't flip too early or they'll fall apart. These pancakes represent everything I love about Korean cuisine – simple ingredients transformed into something extraordinary through technique and care.

Why I love this recipe

This recipe holds a special place in my heart because it's proof that comfort food doesn't need to be complicated. There's something incredibly satisfying about taking humble potatoes – something we all have in our pantries – and turning them into these crispy, cheesy masterpieces. I love how versatile they are; I've served them at fancy dinner parties and casual game nights, and they're always a hit. The texture contrast is what really gets me – that audible crunch when you bite through the crispy exterior, followed by the soft, fluffy potato and that glorious cheese pull. It reminds me why I fell in love with cooking in the first place: the ability to create moments of joy with just a few ingredients and a hot pan. These pancakes also taught me the value of patience in cooking. Early on, I'd rush the process, flipping too soon or crowding the pan, resulting in broken, soggy messes. But once I learned to give each pancake the space and time it needed, everything clicked. Now, making these is almost meditative – the rhythmic grating of potatoes, the gentle mixing, the careful placement in the hot oil, and finally, that perfect flip. They're also incredibly forgiving; even if one batch doesn't turn out perfectly, the next one will be better. That learning curve, that progression from okay to great, is what cooking is all about. Plus, seeing someone take their first bite and their eyes light up? That's the real reward.

What You Need From Your Kitchen

• Russet Potatoes: Peel, grate, and squeeze out excess moisture to ensure crispy pancakes
• Mozzarella Cheese: Shred and mix into the potato mixture for gooey, melty centers
• Potato Starch: Use to bind the mixture and create extra crispiness on the exterior
• Eggs: Beat and add to help bind all ingredients together
• Scallions: Finely chop and fold into the mixture for fresh, aromatic flavor
• Vegetable Oil: Heat in the pan for frying the pancakes until golden and crispy

Let's Make These Together

Prepare Your Potatoes

Start by peeling your russet potatoes and grating them using either a box grater or food processor. The key to crispy pancakes is removing as much moisture as possible, so place all those grated potatoes in a clean kitchen towel and squeeze firmly over a bowl. You'll be amazed at how much liquid comes out! Set that liquid aside for a few minutes – you'll notice white starch settling at the bottom, which we'll use later as a natural binder for our pancakes.

Create the Perfect Mixture

Transfer your squeezed potatoes to a large mixing bowl along with that precious potato starch from the bottom of the liquid bowl. Now add your shredded mozzarella cheese, potato starch or cornstarch, beaten eggs, finely chopped scallions, salt, and black pepper. Mix everything together gently but thoroughly, making sure the cheese is evenly distributed throughout. Don't overmix – you want to keep the texture somewhat loose so the pancakes cook evenly and develop those beautiful crispy edges.

Heat and Test Your Oil

Get your large non-stick skillet or cast-iron pan heating over medium-high heat. Add a generous amount of vegetable oil – about 2-3 tablespoons to start – and let it heat until it shimmers. This is important: properly heated oil means crispy pancakes, not greasy ones. Test the temperature by dropping a tiny bit of the potato mixture into the oil; it should sizzle immediately and energetically. If it doesn't, wait a bit longer.

Form and Fry

Now for the fun part! Scoop about ⅓ cup of your potato mixture into the hot oil and use the back of your spatula to gently press and flatten it into a round shape, about ¼ to ½ inch thick. Don't make them too thick or the inside won't cook properly before the outside burns. You can fit 2-3 pancakes in the pan at once, but resist the urge to overcrowd – they need space to develop that gorgeous golden crust. Let them cook undisturbed for 4-5 minutes until the edges turn golden brown and look crispy.

Flip with Confidence

This is the moment of truth! Slide your wide spatula under each pancake and flip it carefully but confidently. They should be sturdy enough to handle the flip without breaking apart. Cook for another 3-4 minutes on the second side until equally golden and crispy. If you notice the pancakes browning too quickly or the oil smoking, reduce the heat slightly. Between batches, add a bit more oil to the pan to keep that consistent crispiness going.

Drain and Serve Immediately

Transfer your beautiful golden pancakes to a paper towel-lined plate for just a moment to drain any excess oil, then move them immediately to your serving plate. Sprinkle with sesame seeds and extra chopped scallions for that professional touch. Serve these beauties while they're hot and the cheese is still melty and gooey. Set out your favorite dipping sauce alongside them and watch as everyone reaches for seconds and thirds!

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Switch Things Up

I first made these on a rainy Saturday afternoon when I was craving something warm and comforting. I had potatoes and cheese in my fridge, and I remembered seeing gamjajeon at a Korean restaurant months before. The first batch came out a bit too thick, but by the third pancake, I found my rhythm – thin enough to get crispy, thick enough to hold together. The smell of those potatoes frying in oil filled my entire kitchen, and I couldn't resist eating the first one straight from the pan (burned my tongue, totally worth it). My roommate came home halfway through and ended up hovering over the stove, stealing bites between batches. Now, whenever we have potatoes sitting around, one of us inevitably suggests making "those cheesy pancakes." I've experimented with different cheeses – cheddar works great for a sharper flavor, while mozzarella gives you those Instagram-worthy cheese pulls. Sometimes I add a bit of gochugaru (Korean chili flakes) to the mixture for a subtle kick. The leftovers (if there are any) reheat beautifully in a hot skillet, getting crispy all over again.

Perfect Pairings

These Korean Potato Cheese Pancakes pair wonderfully with a variety of dipping sauces – try a classic soy-vinegar sauce (equal parts soy sauce and rice vinegar with a pinch of sugar and sesame oil), or go for something spicy with gochujang mixed with a bit of mayo. They're fantastic alongside Korean fried chicken, bibimbap, or a simple cucumber salad. For drinks, serve them with cold beer, makgeolli (Korean rice wine), or even a crisp iced tea. If you're making a full Korean-inspired meal, these work beautifully as a banchan (side dish) alongside grilled meats and kimchi. They also make an excellent breakfast paired with scrambled eggs and a drizzle of sriracha mayo.

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Frequently Asked Questions

→ Can I make these pancakes ahead of time?

While these pancakes are best enjoyed fresh and hot from the pan, you can make them ahead and reheat them. Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet with a little oil and cook for 2-3 minutes per side until crispy again. Avoid microwaving as this will make them soggy and lose that desirable crispy texture.

→ Why do I need to squeeze out the potato liquid?

Potatoes contain a lot of moisture, and if you don't remove it, your pancakes will be soggy instead of crispy. The excess water also prevents the pancakes from holding together properly and can cause them to fall apart when flipping. Additionally, saving the potato starch that settles at the bottom of the squeezed liquid gives you a natural binding agent that helps create an even crispier exterior.

→ Can I use a different type of cheese?

Absolutely! While mozzarella is traditional and gives you those beautiful cheese pulls, you can experiment with other cheeses. Cheddar provides a sharper, more pronounced flavor, Monterey Jack melts beautifully and has a mild taste, and Korean string cheese is authentic and melts wonderfully. You can even mix different cheeses together for a more complex flavor profile. Just avoid cheeses that don't melt well, like feta or aged parmesan.

→ What's the best dipping sauce for these pancakes?

The classic Korean dipping sauce is a simple mixture of equal parts soy sauce and rice vinegar with a pinch of sugar and a drop of sesame oil. For something spicy, mix gochujang (Korean chili paste) with a bit of mayo and honey. You can also go with a soy-ginger sauce, sweet chili sauce, or even ketchup if you prefer. The beauty of these pancakes is that they pair well with almost any dipping sauce you enjoy!

→ My pancakes keep falling apart when I flip them. What am I doing wrong?

There are several reasons this might happen: you may not have squeezed enough moisture out of the potatoes, you might be flipping too early before the first side has set properly, or your oil temperature might be too low. Make sure to let the pancakes cook undisturbed for a full 4-5 minutes on the first side until the edges are golden and set. Also, ensure you've added enough starch (both the reserved potato starch and the additional potato starch/cornstarch) to help bind everything together. Using a wide spatula and flipping confidently in one smooth motion also helps.

→ Can I make these gluten-free?

Yes! This recipe is naturally gluten-free as long as you use potato starch or cornstarch instead of any wheat-based flour. Double-check that all your other ingredients (especially any seasonings or sauces you use) are certified gluten-free if you're cooking for someone with celiac disease or severe gluten sensitivity. The potato starch actually helps create an even crispier texture than regular flour would.

Conclusion

These Korean Potato Cheese Pancakes are the perfect combination of crispy and creamy, making them an ideal snack, appetizer, or side dish. The beauty of this recipe lies in its simplicity – just a handful of ingredients transforms into something truly special. Whether you're serving them at a party, making them for a cozy night in, or introducing your family to Korean cuisine, these gamjajeon never disappoint. The key is getting that perfect golden crust while keeping the cheese melty and gooey inside. Serve them hot off the pan with your favorite dipping sauce, and watch them disappear in minutes!