Korean Cheese Potato Pancakes

Korean Cheese Potato Pancakes (Gamjajeon)

The humble potato transforms into something magical in these Korean Cheese Potato Pancakes. Crispy edges giving way to tender centers with pockets of melted cheese create an irresistible texture contrast that makes these pancakes utterly addictive. The beauty of Gamjajeon lies in its simplicity - grated potatoes mixed with minimal ingredients, then pan-fried to golden perfection and enhanced with gooey cheese that stretches with each bite.

Last weekend, I made these for a rainy Sunday brunch, and my kitchen filled with the comforting aroma of potatoes and cheese. My husband, who usually reaches for toast, ended up stealing bites from my plate until I surrendered and made another batch. The crispy edges were his favorite part.

Ingredients

• Russet potatoes: Their high starch content creates the perfect texture; waxy potatoes won't deliver the same crisp exterior and fluffy interior
• Cornstarch: Acts as a binder and helps achieve that crispy golden crust without adding gluten
• Green onions: Provides a fresh, mild onion flavor that perfectly complements the richness of the cheese and potatoes
• Mozzarella cheese: The preferred cheese in Korean cooking for its perfect melt and subtle flavor; it stretches beautifully with each bite
• Salt and black pepper: Simple seasonings that enhance the natural potato flavor without overwhelming it
• Oil for frying: Choose a neutral oil with a high smoke point for the perfect golden crust

Pin it

Step-by-Step Instructions

Step 1:

Prepare the potatoes - Peel russet potatoes and grate them using the large holes of a box grater. Transfer the grated potatoes to a clean kitchen towel and squeeze out as much moisture as possible - this is the secret to achieving crispy pancakes. The more water you remove, the crispier your pancakes will be. I typically spend at least 3-4 minutes squeezing in batches to ensure maximum moisture removal.

Step 2:

Make the batter - Transfer the squeezed potatoes to a large mixing bowl and add cornstarch, finely chopped green onions, salt, and freshly ground black pepper. Mix everything thoroughly using your hands or a wooden spoon until well combined. The mixture should hold together when pressed between your fingers but still maintain some texture from the grated potatoes.

Step 3:

Add the cheese - Fold in about two-thirds of the grated mozzarella cheese into the potato mixture, saving the remaining third for topping the pancakes while cooking. Make sure the cheese is distributed evenly throughout the mixture for consistent pockets of melty goodness in every bite.

Step 4:

Heat the pan - Heat a non-stick skillet or well-seasoned cast iron pan over medium heat. Add enough oil to coat the bottom of the pan generously. The oil should shimmer but not smoke - finding this perfect temperature ensures crispy pancakes without burning.

Step 5:

Form and cook the pancakes - Scoop about 1/4 cup of the potato mixture into the hot pan and flatten slightly with the back of a spatula to form a pancake about 1/2 inch thick. Don't overcrowd the pan - leave at least an inch between pancakes. Cook for 3-4 minutes until the edges turn golden brown and crispy.

Step 6:

Finish with cheese - Sprinkle some of the reserved mozzarella on top of each pancake, then carefully flip them over. The cheese will melt into the pancake as the second side cooks. Cook for another 3 minutes until both sides are golden brown and crispy, and the cheese inside has melted completely.

Step 7:

Drain and serve - Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve immediately while they're still hot and the cheese is gooey and stretchy.

The Perfect Dipping Sauce

Creating the right dipping sauce elevates these pancakes to another level. In my home, we can't agree on just one sauce, so I often make two options. The traditional soy-based sauce combines equal parts soy sauce and rice vinegar with a drizzle of sesame oil and a pinch of sugar. For those who enjoy heat, a spicier alternative with gochujang (Korean chili paste) mixed with soy sauce and a touch of honey delivers a perfect balance of sweet and spicy notes.

Cultural Significance

In Korean culture, jeon (pancakes) are deeply meaningful comfort food, often served during celebrations and family gatherings. The potato version, gamjajeon, represents resourcefulness and creativity in Korean cooking - transforming simple ingredients into something extraordinary. I've come to appreciate how these pancakes, like many Korean dishes, balance flavors and textures in perfect harmony.

Pin it

Seasonal Adaptations

During spring, I often add fresh minced garlic chives from my garden to the batter for a subtle garlicky note. In winter months, adding a pinch of gochugaru (Korean chili flakes) brings warming heat that's particularly satisfying. These seasonal adaptations keep the recipe fresh while honoring its traditional roots.

My father-in-law, who grew up in a small village outside Seoul, claims these pancakes taste exactly like the ones his mother made on rainy afternoons. The ritual of making them has become our own tradition when dark clouds gather - there's something about the sound of rain paired with the sizzle of potato batter hitting hot oil that creates the ultimate comfort experience.

The beauty of these Korean Cheese Potato Pancakes lies in their ability to transform humble ingredients into something spectacular. I've served them at elegant brunches and casual movie nights alike, and they never fail to disappear quickly. There's something magical about watching someone take their first bite - the moment of discovery when they break through the crispy exterior and find that perfect cheese pull waiting inside. These pancakes represent what I love most about cooking - creating joy through simple, honest food.

Frequently Asked Questions

→ Can I make these pancakes ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking.

→ What dipping sauce goes well with these pancakes?

A simple soy sauce with vinegar and a touch of sesame oil works great. You can also try gochujang (Korean chili paste) mixed with a bit of honey.

→ Can I use different types of cheese?

Absolutely! While mozzarella gives the best cheese pull, you can also use cheddar for more flavor or a mix of cheeses.

→ How do I keep the pancakes crispy?

Make sure to squeeze out excess moisture from the potatoes and don't stack the pancakes while still hot. Keep them on a wire rack if not serving immediately.

→ Can I add other vegetables to the pancakes?

Yes, finely chopped carrots, zucchini, or kimchi make excellent additions. Just make sure to squeeze out any excess moisture from the vegetables.