Korean Cheese Potato Pancakes (Gamjajeon)
Calories: 184kcal|Fat: 6g|Carbohydrates: 24g|Protein: 8.7g
| 40 minutes
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Korean Cheese Potato Pancakes (Gamjajeon) combine the comforting flavors of potatoes with gooey melted cheese. Dunk them in dipping sauce and savor every bite!
Gamjajeon is a traditional Korean dish that showcases the versatility and creativity of Korean cuisine. These savory pancakes are made with grated potatoes, eggs, flour, and a variety of seasonings. What sets these Gamjajeon apart is the addition of cheese in the batter and on top of each pancake while cooking. This gives them a texture reminiscent of pizzas and corn dogs. The pancakes are cooked until golden brown and crispy on the outside, with a warm and gooey center that oozes with cheesy goodness
Why you’ll love it
There are plenty of reasons why you should give Gamjajeon a try.
- A crispy crust with a soft and cheesy interior.
- Potatoes are used for the batter together with cornstarch making them gluten-free.
- Eat them whenever you want! Perfect for breakfast with a dipping sauce, with meat or seafood or as a starter
Tips
- Squeeze out excess moisture from the grated potatoes before mixing them with other ingredients. This will help achieve crispier pancakes.
- Mash the potatoes if you want your potatoes to be smooth. However, for traditional “jeon”, grate the potatoes instead of mashing them.
Gamjajeon Ingredients
- Potatoes – Use russet potatoes, peeled and grated. They can also be mashed providing a smoother result but a less jeon (Korean pancake) look.
- Other Ingredients – Cornstarch, salt and black pepper
- Green onions – chopped
- Mozzarella – I use grated mozzarella try to stick with mozzarella which is Korean’s favorite cheese and the one used in corn dogs. But you can also use other cheese like cheddar, or pecorino cheese.
Other Flavor Combinations
- Seafood: Add cooked seafood like shrimp or squid to the pancake batter for a seafood-infused Gamjajeon. In this case, I would omit or remove the cheese.
- Kimchi: Incorporate chopped kimchi into the pancake batter for a tangy and spicy twist. The fermented flavors of kimchi complement the cheesy pancakes beautifully.
- Touch of honey: Add a touch of sugar or honey into the batter for a delightful sweet and savory contrast.
What to serve with the cheese-filled Korean potato pancakes?
When it comes to serving Gamjajeon Korean Potato Cheese Pancakes, there are several delicious options to enhance your dining experience. Here are some ideas:
- Dipping Sauces: I love making a simple Korean dipping sauce using soy sauce, vinegar, sesame oil, and a pinch of sugar. Otherwise, you can try to mix gochujang , soy sauce, sesame oil, and a dash of honey for a sweet and spicy kick.
- Kimchi: In Korean cuisine, everything can be paired with Kimchi and rice.
- Pickled Vegetables: Like kimchi pickled radishes or pickled cucumbers give that tangy element to complement these pancakes
- Green Onions and Sesame Seeds: Sprinkle some chopped green onions and sesame seeds if you’re not serving to fussy kids. My kids won’t eat if they see the green onions on top.
- Rice: Serve with fluffy rice or Kimchi fried rice.
Health Info
- Calories: 184kcal
- Sugar: 1.9g
- Sodium: 511mg
- Fat: 6g
- Carbohydrates: 24g
- Fiber: 2.4g
- Protein: 8.7g
Korean potato and cheese pancake recipe
Fat: 6g|Carbohydrates: 24g|Protein: 8.7g
Description
Korean Cheese Potato Pancakes (Gamjajeon) combine the comforting flavors of potatoes with gooey melted cheese. Dunk them in dipping sauce and savor every bite!
Ingredients
- 400 g (14oz) russet potatoes peeled and grated. They can also be mashed providing a smoother result but a less jeon (Korean pancake) look.
- ¼ cup cornstarch – 1/4 cup / 34g cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 2 large green onions finely chopped
- 1 cup (120g )mozzarella (or cheddar or pecorino cheese) grated. I try to stick with mozzarella usually used in corn dogs.
Instructions
- Combine the grated potatoes, cornstarch, salt, pepper, and chopped green onions in a large bowl. Leave a little green onions to garnish later.
- Mix well until all the ingredients are thoroughly combined.
- Add the grated cheese and combine. If you mash the potatoes you can shape them into balls and add the cheese at the very center.
- Heat a non-stick pan over medium heat and add a drizzle of oil.
- Scoop a spoonful of the potato mixture onto the pan and spread it out into a round pancake shape.
- Repeat to make more pancakes, leaving enough space between each pancake.
- Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Sprinkle a generous amount of grated cheese on top of each pancake while they are still in the pan. Let the cheese melt for a minute or two.
- Transfer the pancakes to a serving plate and repeat the process with the remaining batter and cheese.
- Serve the Gamjajeon warm and enjoy the crispy exterior with the melty cheese interior. Garnish with green onions.
- Use starchy potatoes like Yukon Gold or russet potatoes for the best texture and flavor.
- Squeeze out excess moisture from the grated potatoes before mixing them with other ingredients. This will help achieve crispier pancakes.
- Mash the potatoes instead of grating them to make them round and smooth.
More Pancake Recipes:
- Perkins Potato Pancakes
- Ube Mochi Pancakes
- Welsh Pancakes
- Banana Egg Oatmeal Pancakes
- Potato Bacon Frittata
