Korean Potato Cheese Pancakes

Korean Potato Cheese Pancakes, also known as Gamja Cheese Jeon, are a popular Korean street food featuring crispy potato patties stuffed with gooey, melted cheese. With only a few ingredients, these pancakes are easy to make and deliver a perfect balance of savory flavor and chewy texture, making them an irresistible snack or side dish.

this Recipe

Why You’ll Love This Recipe

• Deliciously Gooey: The melted cheese center gives each bite a satisfying pull.
• Simple Ingredients: Requires only potatoes, cheese, and pantry staples.
• Quick and Easy: Ready in under an hour from start to finish.
• Kid and Crowd-Friendly: Loved by all ages and great for sharing.
• Customizable: Add seasonings or mix-ins to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes
• Cornstarch
• Granulated sugar
• Mozzarella cheese (or other melty cheese)
• Salt
• Cooking oil

Directions

1. Cook the Potatoes: Peel and cut the potatoes into chunks. Boil in salted water until fork-tender, about 10–12 minutes. Drain and briefly return to the hot pot to steam off excess moisture.
2. Mash and Mix: In a bowl, mash the potatoes until mostly smooth. Mix in cornstarch, sugar, and a pinch of salt until the dough holds together.
3. Shape the Pancakes: Divide the dough into equal portions. Flatten each into a disc, place a cube or pinch of cheese in the center, and seal to enclose. Gently flatten into a pancake.
4. Pan-Fry: Heat a layer of oil in a skillet over medium heat. Cook pancakes 3–4 minutes per side or until golden brown and crispy, with cheese melted inside.
5. Serve: Let cool slightly and serve warm for the best cheesy stretch.

Servings and Timing

• Servings: Makes 5 pancakes
• Preparation Time: 20 minutes
• Cooking Time: 15–20 minutes
• Total Time: 40 minutes

Variations

• Cheese Options: Try cheddar, pepper jack, or a cheese mix for different flavor profiles.
• Herbed Pancakes: Add chopped scallions, parsley, or garlic powder to the dough.
• Sweet Twist: Add cinnamon and a little honey instead of cheese for a dessert-style pancake.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat or use an air fryer/oven to restore crispiness. Avoid the microwave if you want to keep the outside crispy.
• Freezing: Freeze cooked pancakes on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen.

FAQs

What kind of potatoes work best?

Starchy potatoes like russet or Yukon Gold are ideal for mashing and holding together well.

Can I make these pancakes without cheese?

Yes, they can be made plain or filled with alternatives like kimchi or mashed vegetables.

What kind of cheese should I use?

Mozzarella is traditional for its melt and stretch, but any melting cheese works.

How do I stop the cheese from leaking out?

Make sure the cheese is completely sealed in the dough and avoid overstuffing.

Are these pancakes gluten-free?

Yes, as long as you ensure the cornstarch and cheese used are gluten-free.

Can I use sweet potatoes instead?

Yes, but the flavor and texture will be sweeter and softer.

Can I bake them instead of frying?

You can bake at 200°C (392°F) for about 15–20 minutes, but frying gives a better crisp.

What dipping sauces go well?

Try soy sauce mixed with vinegar and a touch of sugar, gochujang mayo, or ketchup.

How do I make the outside crispier?

Make sure your pan and oil are hot before adding the pancakes and don’t overcrowd the pan.

Can I prep them ahead?

Yes, shape the pancakes and refrigerate for up to a day before frying.

Conclusion

Korean Potato Cheese Pancakes are the ultimate comfort snack—crunchy on the outside and filled with melty cheese on the inside. Quick to make and endlessly customizable, they’re a must-try whether you’re looking for a quick bite or a crowd-pleasing appetizer. Serve hot and enjoy every cheesy, crispy bite!

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