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Nothing hits the spot quite like these cheesy Korean pancakes When you want something crispy on the outside and gooey inside they totally do the trick Inspired by the popular snacks you’ll find at Korean street carts they come together easily and always taste amazing You get a cheesy pull in every bite and that golden crunchy shell These work anytime snack time side dish or even as a mini meal
The first time I gave these a try on a chilly day the combo of crisp edges and melty cheese totally hooked me I basically inhaled the whole batch myself Now I whip these up for movie nights at home with the fam
Tasty Ingredients
- Potatoes peeled: starchy potatoes give the best texture Think extra crunchy edges with soft centers when you fry
- Mozzarella cheese: pick low-moisture mozzarella so it melts nice and stretchy
- Brown sugar: a little sweetness balances out the potatoes Choose soft brown sugar for easiest mixing
- Cornstarch or cornflour: keeps your pancakes holding together Use finely ground starch for even cooking
- Cooking oil: neutral oils like canola or vegetable work best for frying
- Bit of salt: sea salt brings out all the cheesy notes and cuts the sweetness Sprinkle finely for even seasoning
Simple How-To Steps
- Drain Oil and Serve Up:
- Put your cooked pancakes on paper towels to soak up the extra oil Let them chill for a minute before serving Dig in while the cheese is still stretchy and warm
- Get Frying:
- Warm up some oil over medium heat in a pan Cook pancakes in batches so they have room Each side needs about three or four minutes and should get crispy and brown Use your spatula to check when they feel firm
- Add the Cheese:
- Drop a heap of mozzarella in your pancake’s center Pull the potato edges over the cheese so you close up the ball Gently push them down into thick pancakes but don’t let the cheese sneak out
- Shape ‘Em:
- Grab a bit of mix and flatten it out Make a slight dip in the center using your thumb You want discs about twice as big as your palm
- Mix Potato Base:
- Combine your grated potatoes with brown sugar cornstarch and salt in a big bowl Mix everything up by hand or with a big spoon till it sticks together like a soft dough
- Grate and Squeeze Potatoes:
- Grate up those peeled potatoes Squeeze them dry with a clean towel to get out all the extra water That way you’ll get the crispiest pancakes
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The magic here is the cheesy middle wrapped in crunchy potato Each one hides a pocket of cheese that oozes out when you bite My little cousin actually loves helping tuck the cheese in the centers—which always makes us laugh and makes prep even more fun
Storing Leftovers
Pop extra pancakes in a container with a tight lid and stick them in the fridge They’re fine for around two days Warm them up in a skillet on low heat to get the crunch back Want to freeze? Lay uncooked ones on a pan freeze then bag them You can fry them right from the freezer—just add a few more minutes to the cook time
Swap Out Options
Try cheddar gouda or your favorite cheese for a stronger kick No cornstarch? Potato starch or regular flour works fine Going plant-based? Pick up your favorite vegan cheese and skip the dairy
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How To Serve
Eat them hot right outta the pan Want a flavor boost? Dunk in soy sauce with a little vinegar or serve with spicy kimchi They’re awesome as a side for K-BBQ or steal the show on an appetizer board
Cultural Backstory
You’ll spot these at busy Korean streets where vendors cook up sizzling treats The pancakes are a mashup of old Korean jeon and fun cheesy street snacks They show off that awesome blend of comfort food from Korea mixed with fresh ideas from everywhere
Recipe FAQs
- → What kind of cheese works best for these pancakes?
Mozzarella's awesome for that stretchy bite, but cheddar, gouda, or mixing up cheeses brings a richer flavor.
- → How can I make the pancakes crispier?
Really squeeze out every drop of water from the shredded potatoes and cook in nice hot oil for that unbeatable crunch.
- → Is it possible to make these ahead?
Totally! Prep and stash in the fridge for a couple days or freeze for the future. To keep ‘em crispy, warm them back up in a pan.
- → Can I add extra flavors?
Definitely. Toss in some onion powder, chili powder, or garlic powder for a punch, then sprinkle green onions or serve with your favorite dip.
- → What’s the best way to serve them?
Best eaten fresh and hot, whether you share or grab a whole plate. Don’t forget some kimchi or a tangy soy sauce for dipping if you want something extra.