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Korean Cheese Pancake

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Korean Cheese Pancakes are a delightful fusion of savory and sweet flavors, featuring crispy, golden-brown pancakes with a gooey, melty mozzarella cheese center. With simple ingredients like potatoes, mozzarella, and a touch of brown sugar, these pancakes offer a comforting and indulgent snack.

Ingredients

250 g peeled potatoes

50 g mozzarella cheese (shredded or cut into cubes)

20 g brown sugar

25 g cornstarch or cornflour

Cooking oil

A pinch of salt

Instructions

  1. Prepare the potatoes: Grate the peeled potatoes into fine shreds using a grater or food processor. Squeeze out any excess moisture from the grated potatoes using a clean kitchen towel or cheesecloth.
  2. Mix the ingredients: In a large mixing bowl, combine the grated potatoes, shredded mozzarella cheese (or cubes), brown sugar, cornstarch, and a pinch of salt. Stir the mixture until the ingredients are evenly combined.
  3. Form the pancakes: Take a spoonful of the potato mixture and shape it into a small patty, ensuring that the cheese is well distributed inside. Repeat until all the mixture is used up.
  4. Fry the pancakes: Heat a bit of cooking oil in a non-stick skillet over medium heat. Once the oil is hot, place the formed potato patties into the skillet, pressing down gently with a spatula to flatten them slightly. Fry for about 2-3 minutes per side, or until golden brown and crispy.
  5. Drain and serve: Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy the cheesy goodness!

Notes

Spicy version: Add a small amount of red pepper flakes or chili paste to the potato mixture for a spicy kick.

Different cheese: While mozzarella is the classic choice, you can experiment with other cheeses like cheddar or gouda for a different flavor.

Add vegetables: Incorporate finely chopped vegetables like onions, bell peppers, or carrots into the mixture for added flavor and texture.

Sweet variation: For a sweeter version, reduce the amount of salt and add more brown sugar or even honey to the batter.

Storage: These pancakes are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.

Reheating: Reheat the pancakes in a skillet over medium heat for a few minutes on each side to restore the crispiness, or microwave them if you’re short on time.

Nutrition

Find it online: https://familydinnercooking.com/korean-cheese-pancake/