Korean Potato Cheese Pancakes (Gamjajeon) Recipe
If you’re craving a truly comforting and utterly addictive snack, Korean Potato Cheese Pancakes (Gamjajeon) are where it’s at. I love how these crispy-on-the-outside, soft-on-the-inside pancakes combine the earthiness of potatoes with melty cheddar cheese—and that little hint of garlic and sesame just makes them next level. Whenever I’m in the mood for something warm and satisfying but easy to whip up, this recipe is my go-to.
These pancakes are perfect for sharing over a casual weekend brunch or as a crowd-pleasing appetizer when friends come over. The Korean Potato Cheese Pancakes (Gamjajeon) recipe is also surprisingly forgiving if you’re a bit new to frying or want to get creative with the flavors. Let me walk you through the process so you can nail these every time!
Ingredients You’ll Need
Each ingredient here plays a starring role in building that comforting texture and flavor balance. You’ll want to grab good-quality potatoes for the perfect mash, and don’t skip the cheese—it brings a creamy surprise in every bite. Here’s what you’ll need and some tips on choosing your ingredients.
- Russet potatoes: These starchy potatoes are perfect for a fluffy, tender texture once shredded and squeezed of excess moisture.
- Shredded cheddar cheese: Sharp cheddar adds a deliciously melty, savory punch. You can also use mozzarella if you prefer a milder taste.
- Green scallions: Finely chopped, they bring freshness and a mild onion flavor that cuts through the richness.
- White sesame seeds: They add a subtle nuttiness and a crunchy contrast—toast them lightly if you have time!
- Eggs: These bind everything together and help create that golden crust when fried.
- Cornstarch: It’s key for giving the pancakes a light, crisp texture without making them gummy.
- Minced garlic: Fresh garlic packs flavor and warmth that marries beautifully with the potatoes and cheese.
- Soy sauce: Just a splash for a little umami boost—a small but important detail.
- Salt and black pepper: To season everything evenly and bring out the flavors.
- Vegetable oil: For frying—choose one with a high smoke point for the best crispiness.
Variations
I like to switch things up depending on the season or what I have on hand, and honestly, this Korean Potato Cheese Pancakes (Gamjajeon) recipe is a fantastic blank canvas. Don’t hesitate to get creative, because a little tweak here or there can tailor it perfectly to your taste.
- Spicy kick: Add finely chopped kimchi or a pinch of red pepper flakes into the batter—I’ve done this and it gives the pancakes a fantastic fiery lift.
- Herb twist: Fresh chopped cilantro or parsley mixed in gives a bright, lively note that contrasts the richness well.
- Dairy-free option: Swap cheddar for vegan cheese and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if you want to make it vegan-friendly.
- Bite-size style: Instead of pancakes, I sometimes make these into mini fritters for easy snacking or party finger food.
How to Make Korean Potato Cheese Pancakes (Gamjajeon) Recipe
Step 1: Prep and Grate Your Potatoes
Start by peeling your russet potatoes, then grate them finely using the large holes on your box grater or a food processor. This grating step sets the stage for the ideal texture. Once grated, the crucial step is to squeeze out as much moisture as you can using a clean kitchen towel or cheesecloth—this helps your pancakes get crispy instead of soggy. Trust me, I learned this the hard way on my first try!
Step 2: Mix Your Batter
In a large mixing bowl, combine the grated potatoes with the shredded cheddar cheese, finely chopped green scallions, minced garlic, white sesame seeds, eggs, cornstarch, soy sauce, salt, and pepper. Mix everything gently but thoroughly. The batter should hold together well—if it feels too loose, add a little more cornstarch. This batter is where all the flavors start coming together, so give it a good stir.
Step 3: Frying Your Pancakes to Golden Perfection
Heat vegetable oil in a non-stick skillet over medium heat—you want enough so the pancakes sizzle without soaking up too much oil. Use a spoon to scoop a portion of the batter, flatten it gently into a round pancake about 1/2 inch thick, and fry for about 3-4 minutes per side until golden and crispy. Keep an eye on the heat so they don’t burn; adjust if they brown too quickly. After frying, place the pancakes on paper towels to drain excess oil. This frying step is where all your patience pays off!
How to Serve Korean Potato Cheese Pancakes (Gamjajeon) Recipe
Garnishes
I usually sprinkle some extra toasted sesame seeds and finely sliced scallions on top before serving—it adds that fresh crunch and a pop of color. Sometimes a drizzle of soy sauce or a little dollop of spicy mayo works wonders too, especially if you like a kick. These garnishes make it feel more special, especially when I’m hosting friends.
Side Dishes
When I serve Korean Potato Cheese Pancakes (Gamjajeon), I like to pair them with a simple green salad or pickled vegetables like kimchi or cucumber pickles for a refreshing contrast. They also go perfectly with a bowl of steaming hot soup—something light like miso or a clear broth adds balance to the rich pancakes.
Creative Ways to Present
For special occasions, I’ve arranged these pancakes stacked like little towers with layers of thinly sliced avocado or cherry tomatoes in between for a fresh burst. You can also serve them alongside dipping sauces in small bowls—think soy sauce with a splash of rice vinegar and chili oil or a creamy garlic aioli. The presentation is simple but inviting, perfect for impressing guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Potato Cheese Pancakes (Gamjajeon) store well in an airtight container in the fridge for up to 3 days. I usually layer them between sheets of parchment paper to prevent sticking. This way, you can enjoy the next day’s snack or lunch without any hassle.
Freezing
I’ve had great luck freezing cooked pancakes. Just cool them completely first, then freeze on a baking sheet in a single layer before transferring to a freezer bag. They freeze wonderfully and last up to a month. This is perfect if you want a batch ready for those busy days when cooking from scratch feels like too much.
Reheating
To reheat, I gently toast the pancakes in a skillet over medium heat to revive their crispiness, or pop them in an oven at 350°F (175°C) for about 10 minutes. Microwaving works in a pinch but can make them a little soggy, so I reserve that for when I’m really short on time. Keeping that golden crisp is key to enjoying leftovers just as much as freshly made ones.
FAQs
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Can I make Korean Potato Cheese Pancakes (Gamjajeon) without cheese?
Absolutely! The cheese adds creaminess and flavor, but if you prefer dairy-free or just want a lighter version, you can leave it out or substitute with a dairy-free cheese alternative. Just know the texture will be a bit different—less melty but still delicious.
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How do I prevent the pancakes from being soggy?
The key is draining as much moisture as possible from the grated potatoes before mixing. Use a towel to squeeze out water, and make sure your oil is hot enough during frying so the pancakes crisp up quickly without absorbing too much oil.
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Can I use other types of potatoes?
Russet potatoes are best due to their starch content, but you can experiment with Yukon Golds. Just keep in mind the texture may be creamier and less crisp, so adjust cooking time accordingly.
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What dipping sauces go well with these pancakes?
Simple soy sauce with a splash of rice vinegar and sesame oil is a classic pairing. You can also try spicy gochujang-based sauces or a garlic mayo for a creamy contrast. I keep it easy with what I have on hand, and it always works!
Final Thoughts
Korean Potato Cheese Pancakes (Gamjajeon) hold a special place in my heart because they’re approachable, comforting, and always a hit whether I make them for myself or guests. They remind me how simple ingredients combined thoughtfully can create something truly delicious. I can’t wait for you to try this recipe—you’ll enjoy that crispy exterior, melty cheesy inside, and all the little bursts of flavor. Once you make them, they might just become a staple in your kitchen like they are in mine!
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Korean Potato Cheese Pancakes (Gamjajeon) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Potato Cheese Pancakes, or Gamjajeon, are crispy, golden pancakes made with grated russet potatoes, melted cheddar cheese, and fragrant scallions. These savory pancakes are enhanced with garlic, soy sauce, and sesame seeds, then pan-fried to perfection. A deliciously comforting snack or appetizer, these pancakes combine crispy edges with gooey, cheesy centers for an irresistible texture and flavor.
Ingredients
Potato Mixture
- 5 medium russet potatoes, peeled
- 3–4 green scallions, finely chopped
- 2 tsp minced garlic
- 1 tbsp soy sauce
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup cornstarch
- 2 large eggs
- 2 tbsp white sesame seeds
Cheese
- 1 cup shredded cheddar cheese
For Frying
- Vegetable oil
Instructions
- Prepare the Potatoes: Grate the peeled russet potatoes finely using a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible to ensure crispiness when frying.
- Mix Ingredients: In a large mixing bowl, combine the grated potatoes with chopped scallions, minced garlic, soy sauce, salt, black pepper, cornstarch, and eggs. Mix until well incorporated. Then fold in the shredded cheddar cheese and sesame seeds evenly throughout the potato mixture.
- Heat the Oil: In a large non-stick skillet, heat about 2-3 tablespoons of vegetable oil over medium heat until shimmering but not smoking. The oil should be hot enough to crisp the pancakes but not burn them.
- Form and Fry Pancakes: Using a spoon, scoop about 1/4 cup portions of the potato mixture and carefully place them in the skillet, pressing gently to flatten each into a 3-4 inch pancake. Cook for about 3-4 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for another 3-4 minutes until equally crisp and cooked through.
- Drain and Serve: Remove the cooked pancakes and place them on a plate lined with paper towels to absorb any excess oil. Serve hot, optionally with a dipping sauce such as soy sauce, gochujang, or a simple sesame-soy dip.
Notes
- Squeeze out as much moisture as possible from the grated potatoes to prevent soggy pancakes.
- You can substitute the cheddar cheese with mozzarella or a mild melting cheese for a different flavor profile.
- Adjust salt and soy sauce amounts to taste, keeping in mind soy sauce adds saltiness.
- Serve immediately after frying for best texture; pancakes tend to lose crispiness if left to sit too long.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
Keywords: Korean potato pancakes, Gamjajeon, potato cheese pancakes, vegetarian Korean recipe, crispy potato pancakes
