Korean Cheese Potato Pancake

• Look for potatoes with firm skin and check that your mozzarella is fresh for a clean melt

Step-by-Step Instructions

Prep the Potatoes:

Peel the potatoes and then use a box grater to shred them finely Place the grated potato in a clean kitchen towel and use your hands to squeeze out as much water as possible This step is key for a crispy pancake so do not rush it

Mix the Batter:

Transfer the dry grated potatoes into a large mixing bowl Add the brown sugar cornstarch and a small pinch of salt Use your hands or a sturdy spoon to mix everything together until it starts sticking like a loose dough

Shape the Pancakes:

Separate the mixture into small handfuls and roll gently between your palms Flatten into discs about half an inch thick

Add the Cheese:

Take each disc and place a little pile of mozzarella cheese in the middle Carefully wrap the potato edges over the cheese pinching to seal so the cheese is hidden inside Flatten lightly to make a round pancake shape Do not worry if some cheese peeks out as it will crisp up deliciously while frying

Cook the Pancakes:

Set a nonstick frying pan over medium heat and pour in enough oil to coat the bottom Once hot lay the pancakes into the pan without overcrowding Cook for three to four minutes per side or until deep golden brown The key is patience so resist flipping until the crust has formed Remove with a spatula and drain on paper towels

Serve Hot:

Enjoy the pancakes straight away while the cheese is still melted inside For extra deliciousness serve with your favorite dipping sauce or kimchi

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Mozzarella is my favorite part of this recipe because the way it melts into strings brings so much texture and fun I remember my little cousin giggling every time the cheese stretched from her mouth during our family pancake night

Storage Tips

Keep any leftover pancakes in an airtight container in the fridge for up to two days Reheat in a dry skillet over low to medium heat until warmed through to restore crispiness The texture may soften but the flavor remains delicious

Ingredient Substitutions

If you do not have mozzarella try other mild melting cheeses such as Monterey Jack or even Gouda For a non dairy version there are some good plant based cheeses out there that melt well too Swap the brown sugar for white sugar or even a drizzle of honey for a different sweetness

Serving Suggestions

These pancakes are at their best straight out of the pan Serve them alongside kimchi spicy dipping sauces or a simple side salad For a more filling meal you could add a fried egg on top

Cultural Context

Korean street food is famous for creative and comforting snacks Cheese began appearing in Korean cuisine more recently and has been enthusiastically embraced by street vendors who use it to reinvent classics like pancakes This fusion of potato pancake and melty cheese captures the joy of both popular Korean and Western flavors

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Recipe FAQs

→ What type of cheese works best?

Mozzarella is commonly used for its melting quality, but you can mix it with other cheeses like cheddar for extra flavor.

→ How do you prevent the pancakes from sticking?

Use a non-stick skillet and ensure it is well-heated with a thin layer of oil before adding the pancakes.

→ Can I prepare the potato mixture ahead?

It's best to use freshly grated potatoes to avoid discoloration, but you can prepare ingredients and mix just before cooking.

→ Are there any recommended sides for serving?

These pancakes pair deliciously with kimchi, pickled vegetables, or spicy dipping sauces for an authentic touch.

→ How do I get the perfect golden crust?

Fry the pancakes on medium heat and avoid overcrowding the pan to ensure even, crispy browning on both sides.