By Dr. Leah Alexander | Published on December 22, 2023 | Last Updated on December 22, 2023
Korean cheese pancakes are a popular street food in South Korea. It is made with a mixture of various kinds of cheeses, eggs, and flour. It is usually served as a snack, but it can also be enjoyed as a meal. It is a delicious and savory treat that is sure to please everyone in the family.
What is a Korean Cheese Pancake?
Korean cheese pancake is a savory dish made with a variety of cheeses, eggs, and flour. It is cooked on a hot griddle or skillet.
The cheese and eggs are mixed and then poured on the hot griddle or skillet. Then, the pancake is flipped over to cook the other side. It is usually served with kimchi and other condiments.
What Does it Taste Like?
Korean cheese pancakes have a savory and cheesy flavor. The combination of cheeses gives it a unique and delicious flavor that is sure to satisfy your taste buds. The texture is soft and fluffy on the inside while being crispy on the outside.
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Ingredients
250 g peeled potatoes: Potatoes serve as the starchy foundation for the pancake, offering texture and structure. Whether peeled or unpeeled, the potatoes contribute to the overall heartiness and satisfaction of the dish.
50 g mozzarella, shredded or cut into cubes: Mozzarella takes center stage as the prime ingredient for cheesiness in the pancake. When melted, it forms velvety pockets of gooey goodness, elevating the overall flavor and creating a delightful contrast to the pancake’s crispy exterior. The cheese plays a crucial role in imparting richness and enhancing the cheesy experience of the dish.
20 g sugar: Sugar adds a touch of sweetness to the pancake, balancing the savory flavors and enhancing the overall taste profile. It contributes to the complexity of flavors in the dish.
25 g cornstarch: Cornstarch is a common ingredient in Korean pancake recipes as it helps to create a crisp and crunchy texture on the outside while maintaining a soft interior. It also aids in binding the ingredients together.
Cooking oil: Cooking oil is used for frying the pancake, creating a crispy and golden-brown exterior. It also adds a rich and savory flavor to the dish.
A pinch of salt: Salt enhances the overall taste of the pancake, bringing out the natural flavors of the potatoes and cheese. It helps balance the sweetness from the sugar and adds depth to the dish.
Directions
Step 1: Prepare Potatoes
If using 250 g of potatoes, peel them; otherwise, wash the unpeeled 300 g potatoes. Grate the potatoes finely using a fine grater or a food processor.
Step 2: Drain Excess Liquid
Place the grated potatoes in a clean kitchen towel and squeeze out any excess liquid. This essential step contributes to achieving a crispier texture in the final pancakes.
Step 3: Mix Ingredients
In a mixing bowl, combine the grated potatoes with sugar, cornstarch, and a pinch of salt. Thoroughly mix the ingredients to ensure an even distribution, creating a flavorful batter.
Step 4: Add Mozzarella
Gently fold the mozzarella cheese into the potato mixture, ensuring an even distribution of cheese throughout the batter. The cheese adds a gooey and savory element to the pancakes.
Step 5: Preheat Pan
Heat a non-stick pan or skillet over medium heat. Add enough cooking oil to coat the bottom of the pan, creating the perfect surface for frying.
Step 6: Form Pancakes
Scoop a portion of the potato and cheese mixture and place it onto the hot pan, spreading it out into a pancake shape. The size can vary depending on your preference and the size of your pan.
Step 7: Cook Until Golden Brown
Cook the pancakes until the bottom turns a delightful golden brown and achieves a crispy texture. This typically takes about 3-4 minutes, but monitor carefully to avoid burning.
Step 8: Flip and Cook the Other Side
Carefully flip the pancakes using a spatula and cook the other side until it becomes golden brown and thoroughly cooked through, ensuring a consistent texture.
Step 9: Repeat
Repeat the process for the remaining batter, adding more oil to the pan as needed. Consistency in size and cooking ensures a uniform and enjoyable batch of Korean Cheese Pancakes.
Step 10: Drain Excess Oil
Once cooked, place the pancakes on a plate lined with paper towels to absorb any excess oil, providing a lighter and less greasy final product.
Step 11: Serve Warm
Serve the Korean Cheese Pancakes warm. They can be enjoyed either on their own or paired with a dipping sauce of your choice.
Step 12: Enjoy
Savor these savory and cheesy Korean pancakes as a delightful snack or as part of a meal. The perfect combination of crispy edges and gooey cheese makes them a delicious treat for any occasion!
Tips
– Use a non-stick skillet or griddle to prevent the pancake from sticking.
– Make sure the griddle or skillet is properly heated before adding the batter.
– Cook the pancake on medium heat to ensure a golden brown crust.
– Use different types of cheeses for a unique flavor.
– Add seasonings like garlic powder, onion powder, or chili powder to the batter for extra flavor.
– Serve the pancake with kimchi and other condiments for a delicious meal.
Nutrition Information
Korean cheese pancakes are a delicious but calorie-dense dish. One serving (2 pancakes) of Korean cheese pancakes contains approximately 500 calories and 20 grams of fat. It is also a good source of protein, with 14 grams per serving.
What to Serve with Korean Cheese Pancake?
– Kimchi
– Spicy Mayo
– Pickled Radish
– Soy Sauce
– Sesame Seeds
– Green Onions
– Hot Sauce
How to Store Leftover Korean Cheese Pancake?
Leftover Korean cheese pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the pancakes in the microwave or on a skillet over medium heat.
What Other Substitutes Can I Use in Korean Cheese Pancake?
– Ricotta cheese
– Gruyere cheese
– Monterey Jack cheese
– Cream cheese
– Feta cheese
– Cottage cheese
– Sour cream
– Greek yogurt
Korean Cheese Pancake
Ingredients
- 250 g peeled potatoes
- 50 g mozzarella shredded or cut into cubes
- 20 g brown sugar
- 25 g cornstarch or cornflour
- Cooking oil
- A pinch of salt
Instructions
Prepare Potatoes:
- Peel the potatoes if using the 250 g measurement. Grate the potatoes using a fine grater or food processor. If using the unpeeled 300 g potatoes, wash and grate them without peeling.
Drain Excess Liquid:
- Place the grated potatoes in a clean kitchen towel and squeeze out any excess liquid. This step helps to achieve a crispier texture.
Mix Ingredients:
- In a mixing bowl, combine the grated potatoes, sugar, cornstarch, and a pinch of salt. Mix well to ensure even distribution of ingredients.
Add Mozzarella:
- Fold the mozzarella cheese into the potato mixture. Ensure that the cheese is evenly distributed throughout the batter.
Preheat Pan:
- Heat a non-stick pan or skillet over medium heat. Add enough cooking oil to coat the bottom of the pan.
Form Pancakes:
- Scoop a portion of the potato and cheese mixture and place it onto the hot pan, spreading it out into a pancake shape. You can make multiple pancakes depending on the size of your pan.
Cook Until Golden Brown:
- Cook the pancakes until the bottom turns golden brown and crispy. This usually takes about 3-4 minutes.
Flip and Cook the Other Side:
- Carefully flip the pancakes using a spatula and cook the other side until it becomes golden brown and cooked through.
Repeat:
- Repeat the process for the remaining batter, adding more oil to the pan as needed.
Drain Excess Oil:
- Once cooked, place the pancakes on a plate lined with paper towels to absorb any excess oil.
Serve Warm:
- Serve the Korean Cheese Pancakes warm. They can be enjoyed on their own or with a dipping sauce of your choice.
Enjoy:
- Enjoy these savory and cheesy Korean pancakes as a delightful snack or as part of a meal. The combination of crispy edges and gooey cheese makes them a delicious treat!
Notes
- Use a non-stick skillet or griddle to prevent the pancake from sticking.
- Make sure the griddle or skillet is properly heated before adding the batter.
- Cook the pancake on medium heat to ensure a golden brown crust.
- Use different types of cheeses for a unique flavor.
- Add seasonings like garlic powder, onion powder, or chili powder to the batter for extra flavor.
- Serve the pancake with kimchi and other condiments for a delicious meal.
Frequently Asked Questions
Q1. Can I make a Korean cheese pancake without eggs?
A1. Yes, you can make Korean cheese pancakes without eggs. Simply omit the eggs from the recipe and use a non-dairy alternative like almond or coconut milk.
Q2. Is Korean cheese pancake vegan?
A2. No, Korean cheese pancakes are not vegan as they contain dairy products. However, you can make them vegan by using vegan cheese and a non-dairy milk alternative.
Q3. Can I make Korean cheese pancakes without cheese?
A3. Yes, you can make Korean cheese pancakes without cheese. Simply omit the cheese from the recipe and use a non-dairy alternative like almond or coconut milk.
Q4. How can I make Korean cheese pancakes healthier?
A4. You can make Korean cheese pancakes healthier by using low-fat cheeses, whole wheat flour, and a non-dairy milk alternative.
Q5. What is the best cheese to use for Korean cheese pancakes?
A5. The best cheeses to use for Korean cheese pancakes are mozzarella, cheddar, and Parmesan.
Q6. Can I make Korean cheese pancakes without oil?
A6. Yes, you can make Korean cheese pancakes without oil. Simply omit the oil from the recipe and use a non-stick skillet or griddle.
Q7. How long can I store leftover Korean cheese pancakes?
A7. Leftover Korean cheese pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
Korean cheese pancakes are a delicious and savory snack or meal. They are easy to make and require only a few basic ingredients. With a variety of cheeses, eggs, and flour, you can create a delicious and flavorful pancake that will please everyone in the family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
