Korean Cheese Pancake Recipe

Introduction

I first encountered Korean Cheese Pancakes at a bustling street market in Seoul, where the aroma of sizzling potatoes and melted cheese wafted through the air. Intrigued, I watched as vendors expertly crafted these golden delights, and I couldn’t resist trying one. The moment I took my first bite, the crispy exterior gave way to a gooey, cheesy center that was nothing short of heavenly. Since then, I’ve been eager to recreate that experience at home. This recipe is not only simple but also allows for delightful variations that can please everyone in the family. My kids love them, and they make for a perfect snack or appetizer when we have friends over. Here’s how you can bring a taste of Korea to your kitchen!

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 (for frying)
• A pinch of salt

Instructions

1. Prep Potatoes:
   Peel and grate 250 g of potatoes. After grating, squeeze out excess water to ensure the mixture isn’t too wet. Set the grated potatoes aside.
2. Mix Ingredients:
   In a large mixing bowl, combine the grated potatoes, 20 g of brown sugar, 25 g of cornstarch, and a pinch of salt. Mix well until a dough-like consistency forms.
3. Shape Dough:
   Divide the potato mixture into small portions, roughly the size of a golf ball. Flatten each portion into a small disc using your palms or a rolling pin.
4. Add Cheese:
   Place a small amount of the 50 g shredded mozzarella in the center of each disc. Carefully fold the edges over the cheese to seal it inside, forming a ball. Then flatten it slightly into a pancake shape.
5. Cook:
   Heat cooking oil in a non-stick skillet over medium heat. Fry the pancakes until they are golden brown and crispy on both sides, about 3-4 minutes per side. You may need to adjust the heat to prevent burning.
6. Serve:
   Once cooked, drain the pancakes on paper towels to remove excess oil and serve them hot for the best flavor and texture.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 220 calories

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

How to Serve

• Serve your Korean Cheese Pancakes with:
• Condiments:
  • Kimchi
  • Soy sauce
  • Spicy dipping sauce
• Toppings:
  • Chopped green onions
  • Sesame seeds
• Pairing Suggestions:
  • A side of pickled vegetables
  • A light salad for freshness

Additional Tips

1. Potato Varieties: Use starchy potatoes like Russets for a fluffier texture.
2. Cheese Choices: Experiment with different cheeses such as cheddar, gouda, or even spicy cheese for varied flavors.
3. Seasoning: Add garlic powder, onion powder, or chili flakes to the potato mixture for an extra kick.
4. Skillet Preparation: Ensure your skillet is properly heated before adding the pancakes to prevent sticking.
5. Test the Oil: Drop a small piece of the potato mixture into the oil; if it sizzles, the oil is ready for frying.

Recipe Variations

• Vegetable Add-ins: Incorporate finely chopped vegetables like carrots, bell peppers, or spinach into the potato mixture for added nutrition and flavor.
• Spicy Version: Add a teaspoon of gochujang (Korean chili paste) for a spicy twist.
• Herbs and Spices: Mix in fresh herbs like chives or cilantro for an aromatic touch.
• Mini Pancakes: Make smaller versions for bite-sized snacks, perfect for parties.
• Sweet Variation: For a dessert version, omit the salt and cheese, and serve the pancakes with a sprinkle of powdered sugar or a drizzle of honey.

Serving Suggestions

• Enjoy as a snack or appetizer at gatherings.
• Pair with a refreshing beverage like iced tea or soju for an authentic Korean experience.
• Serve alongside a heartier meal, such as grilled meats or Korean BBQ.

Freezing and Storage

• Storage: Place leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze uncooked pancakes on a baking sheet until solid, then transfer to a freezer bag. They can be cooked directly from frozen, just add a few extra minutes to the cooking time.

FAQ Section

1. Can I use sweet potatoes instead of regular potatoes?

• Yes, sweet potatoes can be used for a different flavor and a slight sweetness.

1. What can I do if the mixture is too wet?

• Squeeze out more moisture from the grated potatoes or add a bit more cornstarch.

1. Can I make these pancakes ahead of time?

• Yes, you can prepare them in advance and store them in the refrigerator, then cook just before serving.

1. What other cheeses can I use?

• Cheddar, gouda, or pepper jack work well and can add unique flavors.

1. How do I ensure they are crispy?

• Make sure the oil is hot enough before adding the pancakes, and do not overcrowd the pan.

1. Can I bake these instead of frying?

• Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through, though they may not be as crispy.

1. What can I serve with these pancakes?

• Serve with kimchi, pickled radishes, or a dipping sauce like soy sauce mixed with vinegar.

1. Can I use gluten-free cornstarch?

• Yes, cornstarch is naturally gluten-free, making this recipe suitable for gluten-sensitive individuals.

1. How do I store leftover pancakes?

• Store them in an airtight container in the refrigerator for up to 3 days.

1. Can I make a vegan version?

• Substitute the cheese with a vegan cheese option and omit the brown sugar for a fully vegan dish.

Conclusion

Korean Cheese Pancakes are a delightful fusion of crispy, savory, and cheesy goodness that can easily become a family favorite. This recipe is versatile, allowing you to experiment with various ingredients and flavors while keeping the essence of this beloved Korean street food. Whether enjoyed as a snack, appetizer, or part of a larger meal, these pancakes are sure to impress. Give them a try, and enjoy the crispy, cheesy delight that will have everyone coming back for more!

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