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
Scale
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