If you love the idea of crispy, golden pancakes with a luscious, cheesy center, you are in for a treat with this Korean Cheese Potato Pancakes Recipe. These delightful little pancakes combine the subtle sweetness of potatoes with the gooey goodness of mozzarella, creating a perfect balance of textures and flavors. They are wonderfully crispy on the outside, tender inside, and absolutely irresistible when served hot. Whether as a snack, appetizer, or part of a meal, this recipe brings the cozy comfort of homemade Korean snacks right to your kitchen.

Ingredients You’ll Need
Each ingredient in this Korean Cheese Potato Pancakes Recipe plays a crucial role in achieving the perfect texture and taste. From the humble potato supplying structure and moisture to the mozzarella that adds creamy richness, these simple ingredients come together beautifully.
- 250 g peeled potatoes: The base ingredient, grated for a tender yet crispy pancake.
- 50 g mozzarella cheese (shredded or cut into cubes): Melts inside for a creamy, stretchy center.
- 20 g brown sugar: Adds a hint of sweetness that balances the savory flavors.
- 25 g cornstarch (or cornflour): Helps bind the potatoes together for an easy-to-shape batter.
- Cooking oil (for frying): Essential for that perfect golden crust and crunch.
- A pinch of salt: Enhances all the flavors, making each bite irresistible.
How to Make Korean Cheese Potato Pancakes Recipe
Step 1: Prep the Potatoes
Start by peeling and grating 250 grams of potatoes. The key here is to squeeze out as much excess water as possible. Removing moisture prevents sogginess, helping the pancakes achieve that coveted crispy exterior.
Step 2: Mix Ingredients
In a mixing bowl, combine the grated potatoes with 20 grams of brown sugar, 25 grams of cornstarch, and a pinch of salt. Stir everything together until it forms a dough-like mixture. The sugar adds just the right hint of sweetness, while the cornstarch binds all the ingredients perfectly.
Step 3: Shape the Dough
Divide the potato mixture into smaller portions — think bite-sized balls. Flatten each portion gently to create small discs that will hold the cheese inside. This step sets the stage for the melty surprise.
Step 4: Add Cheese
Place a small amount of shredded or cubed mozzarella in the center of each disc. Carefully fold the edges over the cheese, sealing it in like a little pocket. Then, gently flatten these into pancakes, making sure the cheese is completely enclosed to melt beautifully during cooking.
Step 5: Cook
Heat your cooking oil in a frying pan over medium heat. Fry each pancake for about 3 to 4 minutes on each side, or until golden brown and crispy. The oil will create that perfect crunchy crust while melting the cheese inside into a gooey delight.
Step 6: Serve Hot
Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately while the cheese is warm and stretchy—this is the magic moment where the flavors really shine.
How to Serve Korean Cheese Potato Pancakes Recipe

Garnishes
Sprinkling some finely chopped green onions or fresh chives over the pancakes adds a wonderful pop of color and a mild onion aroma that complements the richness. A light dusting of sesame seeds can also add a lovely nutty crunch.
Side Dishes
Pair these pancakes with a small bowl of soy dipping sauce mixed with a touch of vinegar and chili flakes for a tangy contrast. They also go beautifully alongside a crisp cucumber salad or a bowl of mild kimchi, enriching the meal with different textures and flavors.
Creative Ways to Present
Take this Korean Cheese Potato Pancakes Recipe up a notch by stacking the pancakes with layers of fresh lettuce and a drizzle of spicy mayo for a fun, handheld snack. Alternatively, serve them with a side of pickled radish for an eye-catching and palate-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
If you have any pancakes left over, store them in an airtight container in the refrigerator for up to 2 days. Make sure they have cooled down completely before storing to maintain their texture.
Freezing
This Korean Cheese Potato Pancakes Recipe also freezes well. Place uncooked pancakes on a baking sheet lined with parchment paper, freeze until solid, then transfer to a sealed freezer bag. They can be kept frozen for up to one month and cooked directly from frozen.
Reheating
To reheat, warm the pancakes in a non-stick pan over low heat with just a touch of oil to bring back their crispy outside. Avoid microwaving if possible, so you keep that delightful crunch intact and the cheese melty inside.
FAQs
Can I use other types of cheese?
Absolutely! While mozzarella is ideal for its meltiness and mild flavor, you can experiment with cheeses like cheddar or gouda for a stronger taste. Just make sure the cheese melts well to maintain the gooey center.
Is it necessary to squeeze the potato water out?
Yes, squeezing out excess water from the grated potatoes is crucial to get a crispy pancake. Too much moisture can make the batter soggy and prevent the pancakes from frying properly.
Can I make these pancakes gluten-free?
Definitely. Since this recipe uses cornstarch instead of wheat flour, it is already gluten-free as long as the cornstarch you use is certified gluten-free.
What oil is best for frying?
Neutral oils with high smoke points like vegetable oil, canola oil, or sunflower oil work best. They provide a clean flavor and allow the pancakes to get perfectly crispy without burning.
How do I prevent the pancakes from falling apart?
Make sure the mixture has enough cornstarch to bind the potatoes well, and press the edges firmly when enclosing the cheese. Frying on medium heat also helps to cook the pancakes evenly without breaking them.
Final Thoughts
You really cannot go wrong with this Korean Cheese Potato Pancakes Recipe; it’s a satisfying, comforting dish that warms both the kitchen and the heart. From the crispy crust to the gooey cheese center, every bite is pure joy. Don’t hesitate to try this recipe tonight and share the deliciousness with your loved ones—it’s a new favorite waiting to happen!
Print
Korean Cheese Potato Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Korean
Description
This Korean Cheese Pancake recipe features crispy potato pancakes filled with gooey mozzarella cheese. These savory pancakes are sweetened lightly with brown sugar and fried to golden perfection, making a delightful snack or appetizer perfect for any occasion.
Ingredients
Potato Pancake Ingredients
- 250 g peeled potatoes
- 20 g brown sugar
- 25 g cornstarch (or cornflour)
- A pinch of salt
- Cooking oil (for frying)
Filling
- 50 g mozzarella cheese (shredded or cut into cubes)
Instructions
- Prep Potatoes: Peel and grate 250 g of potatoes. Squeeze out the excess water from the grated potatoes thoroughly and set aside.
- Mix Ingredients: In a bowl, combine the grated potatoes, 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix until a dough-like consistency forms and the ingredients are well incorporated.
- Shape Dough: Divide the potato mixture into small portions. Flatten each portion into a small disc ready for filling.
- Add Cheese: Place a small amount of shredded mozzarella cheese in the center of each disc. Fold the edges over to seal the cheese inside, forming a ball, then gently flatten into a pancake shape.
- Cook: Heat cooking oil in a pan over medium heat. Fry each pancake for about 3-4 minutes on each side until golden brown and crispy.
- Serve: Drain the cooked pancakes on paper towels to remove excess oil and serve hot for the best texture and flavor.
Notes
- Ensure you squeeze out as much water as possible from the grated potatoes to avoid soggy pancakes.
- You can substitute mozzarella with other mild melting cheeses if desired.
- Use medium heat to avoid burning the pancakes while ensuring they cook through.
- These pancakes are best enjoyed immediately while hot and crispy.