Description
Korean Cheese Potato Pancakes, or Gamjajeon, are crispy, golden potato pancakes filled with melted mozzarella cheese and flavored with green onions and seasonings. This savory snack features a delightful contrast between its crunchy exterior and gooey cheesy interior, making it a perfect appetizer or light meal with a Korean twist.
Ingredients
Scale
Main Ingredients
- 400 g (14 oz) russet potatoes, grated
- ¼ cup (34 g) cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 2 large green onions, finely chopped (reserve some for garnish)
- 1 cup (120 g) mozzarella cheese, grated (can substitute cheddar or pecorino)
Instructions
- Prepare the potato mixture: Combine the grated potatoes, cornstarch, salt, pepper, and finely chopped green onions in a large bowl. Reserve a small amount of green onions for garnishing later.
- Mix thoroughly: Stir the ingredients well until they are evenly combined, ensuring the starch binds the mixture.
- Add cheese: Incorporate the grated mozzarella cheese into the potato mixture. Optionally, you can shape the mixture into balls and stuff cheese in the center for a gooier core.
- Heat the pan: Place a non-stick pan over medium heat and drizzle some cooking oil to prevent sticking and promote crispiness.
- Form pancakes: Scoop a spoonful of the potato mixture onto the pan, then spread it into a round, flat pancake shape.
- Cook pancakes: Repeat forming pancakes, leaving space between them. Cook each pancake for about 3–4 minutes per side until they turn golden brown and crispy.
- Add cheese topping: While the pancakes are still in the pan, sprinkle a generous amount of grated cheese on top and allow it to melt for 1–2 minutes.
- Serve: Transfer pancakes to a serving plate, garnish with reserved green onions, and repeat the cooking process with the remaining batter and cheese.
- Enjoy: Serve the Gamjajeon warm to appreciate their crispy exterior and gooey, cheesy interior.
Notes
- Use russet potatoes for the best texture and starch content.
- Grating the potatoes fresh is recommended to preserve their moisture and flavor.
- You can substitute mozzarella with cheddar or pecorino cheese depending on your taste preference.
- For a crispier texture, press the pancakes gently while cooking.
- This recipe makes about 12 medium pancakes depending on size.
- Adjust salt and pepper to taste before cooking.
- Serve with a dipping sauce such as soy sauce mixed with a touch of vinegar and chili for extra flavor.
