Korean Potato Cheese Pancakes
Ingredients
- Potatoes - 400g / 14 oz 1 - 2 large russet potatoes, peeled and grated. They can also be mashed providing a smoother result but a less jeon (Korean pancake) look.
- Cornstarch - 1/4 cup / 34g cornstarch
- Salt - 1/2 teaspoon salt
- Black pepper - 1/4 teaspoon black pepper
- Green onions - 2 green onions finely chopped
- Mozzarella - 1 cup / 120g / 4.2oz grated mozzarella, cheddar, or pecorino cheese. I try to stick with mozzarella which is Korean's favorite cheese and the one 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.
Notes
- 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.
- Experiment with different types of cheese, such as cheddar, mozzarella, or even spicy gochujang-infused cheese for an added kick.
- Add extra flavor by incorporating diced onions, minced garlic, or grated carrots into the pancake batter.
- For a vegetarian option, omit the eggs and use a vegan substitute like flax eggs or mashed tofu for binding.
- Cook the pancakes on medium heat to ensure they cook evenly and develop a golden brown crust.
- Serve Gamjajeon immediately after cooking to maintain the perfect balance of crispiness and melted cheese.