Cheesy Korean Pancakes: Crispy Goodness You Can't Resist

These Korean Cheese Pancakes offer a delightful blend of crispy and gooey textures, making them an irresistible snack anyone can enjoy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 pancakes

Course: Snacks

Cuisine: Korean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancake Base

250 g Peeled Potatoes russet or Yukon Gold work wonders
20 g Brown Sugar feel free to swap with white sugar if needed
25 g Cornstarch can be replaced with all-purpose flour for a softer bite
Pinch of Salt adjust according to your taste

For the Cheese Filling

50 g Mozzarella Cheese shredded

For Cooking

Cooking Oil non-stick spray offers a lighter alternative

Equipment

Non-Stick Skillet

Method

Step-by-Step Instructions for Korean Cheese Pancake

Begin by peeling and grating the potatoes, then squeeze out any excess moisture. Set aside.
In the bowl, combine brown sugar, cornstarch, and salt. Mix until a dough-like consistency forms.
Take small portions of the mixture, flatten them, add mozzarella cheese to the center, and seal them.
Heat a skillet, add cooking oil, and cook the pancakes for 3-4 minutes on each side until golden brown.
Transfer to a plate lined with paper towels, serve hot with kimchi or spicy mayo.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 1.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 200mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Best enjoyed fresh and can be customized with different cheese varieties for unique flavors.

Tried this recipe?

Let us know how it was!