Korean Cheese Potato Pancake (Print-Friendly Version)

Crispy golden pancakes filled with gooey mozzarella and potatoes. Enjoy this savory Korean street food at home.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 250 g potatoes, peeled
02 - 50 g mozzarella cheese, shredded or cubed
03 - 20 g brown sugar
04 - 25 g cornstarch
05 - 1 pinch salt
06 - Cooking oil, for frying

# How to Prepare:

01 - Peel and grate potatoes. Squeeze out excess liquid using a kitchen towel and set grated potatoes aside.
02 - In a large bowl, mix grated potatoes, brown sugar, cornstarch, and salt until a uniform dough-like mixture forms.
03 - Divide the potato mixture into equal portions. Flatten each into a small disc.
04 - Place a portion of mozzarella in the centre of each disc. Fold the edges to encase the cheese and gently flatten into a pancake shape.
05 - Heat a thin layer of cooking oil in a fry pan over medium heat. Cook each pancake 3–4 minutes per side until golden brown and crisp.
06 - Transfer cooked pancakes to a paper towel to drain excess oil. Serve immediately while hot.

# Extra Tips:

01 - Preheat the pan and use a non-stick surface to prevent sticking.
02 - For distinct flavour, experiment with assorted cheeses or spices in the batter.
03 - Pancakes pair well with kimchi or savoury dipping sauces.