Description
Crispy and savory Korean potato pancakes infused with melted cheese. A delightful and easy dish perfect for lunch, as an appetizer, or a side.
Ingredients
Scale
- 2 large Russet potatoes (about 1.5 pounds / 680g), peeled and roughly chopped
- 1/2 medium yellow onion, roughly chopped
- 1 clove garlic, roughly chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch or potato starch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–4 tablespoons cold water, as needed
- 1/4 cup shredded cheese (such as mozzarella, cheddar, or a blend), divided
- 2–3 tablespoons neutral cooking oil (like vegetable, canola, or grapeseed oil)
- For the Dipping Sauce (Optional but Recommended):
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon gochugaru (Korean chili flakes), or to taste
- 1/2 teaspoon toasted sesame seeds
- 1/2 teaspoon finely chopped fresh chives or green onion (optional)
Instructions
- 1. Prepare the Potato Mixture: In a food processor, combine the peeled and roughly chopped potatoes, yellow onion, and garlic. Pulse until the mixture is finely grated or chopped into small pieces.
- 2. Drain Excess Moisture: Transfer the potato and onion mixture to a fine-mesh sieve set over a bowl. Press down on the mixture to squeeze out as much liquid as possible. Reserve this liquid.
- 3. Combine Batter Ingredients: In a medium bowl, combine the drained potato and onion mixture with the all-purpose flour, cornstarch (or potato starch), salt, and black pepper. Mix well.
- 4. Add Starch from Reserved Liquid: Let the reserved potato liquid sit. Pour off most of the clear liquid, leaving the starchy sediment. Add this starch to your potato mixture.
- 5. Adjust Consistency: Stir the mixture again. If too dry, add cold water a tablespoon at a time until a cohesive, but not runny, batter forms.
- 6. Incorporate Cheese: Gently fold in about half of the shredded cheese into the potato batter.
- 7. Heat the Pan: Heat 2 tablespoons of neutral cooking oil in a large non-stick skillet over medium-high heat.
- 8. Form and Cook Pancakes: Drop spoonfuls of batter into the hot oil, flattening them into thin pancakes. Sprinkle reserved cheese over the top of each.
- 9. Fry Until Golden and Crispy: Cook for 3-5 minutes per side, until deeply golden brown and crispy.
- 10. Drain and Repeat: Remove pancakes from the pan and drain on a wire rack. Add more oil if needed and repeat with remaining batter.
- 11. Prepare Dipping Sauce (Optional): Whisk together soy sauce, rice vinegar, sesame oil, gochugaru, sesame seeds, and chives/green onion in a small bowl.
Notes
Storage: Store cooled pancakes in an airtight container in the refrigerator for 2-3 days, with parchment paper between layers. Reheating: Reheat in a 375°F (190°C) oven or toaster oven for 8-12 minutes, or on the stovetop with a little oil for 3-5 minutes per side until crispy. Microwaving is not recommended for crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Appetizer
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g