Korean Cheese Pancake Recipe
These Korean cheese pancakes are a delightful fusion of crispy and cheesy goodness. Made with grated potatoes, sweet brown sugar, and gooey mozzarella, these pancakes are a savory treat that’s perfect for snacking or as a side dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Makes 6 pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Potato Mixture:
- 250 g peeled potatoes, grated and excess water squeezed out
- 20 g brown sugar
- 25 g cornstarch or cornflour
- A pinch of salt
Additional Ingredient:
- 50 g mozzarella cheese, shredded or cut into cubes
- Cooking oil
Instructions
- Prep Potatoes: Peel and grate 250 g potatoes. Squeeze out excess water and set aside.
- Mix Ingredients: In a bowl, combine grated potatoes, brown sugar, cornstarch, and salt. Mix well until it forms a dough-like consistency.
- Shape Dough: Divide the potato mixture into small portions. Flatten each portion into a small disc.
- Add Cheese: Place a small amount of shredded mozzarella in the center of each disc. Fold the edges over the cheese to seal it inside, forming a ball, then flatten slightly into a pancake shape.
- Cook: Heat cooking oil in a pan over medium heat. Fry the pancakes until golden brown and crispy on both sides, about 3-4 minutes per side.
- Serve: Drain on paper towels and serve hot.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Korean cheese pancake, potato pancake, mozzarella cheese, Korean appetizer
Find it online: https://reemcook.com/korean-cheese-pancake-recipe/
