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Discover the delightful world of crispy cheesy gamjajeon, a traditional Korean potato pancake that beautifully merges the flavors of tender potatoes and melted mozzarella cheese. This dish is not only a treat for the taste buds but also a versatile option for any meal of the day. Whether served as a savory breakfast, a hearty snack, or a delightful side dish during dinner, gamjajeon is bound to impress. The crispy exterior, combined with the gooeyness of cheese, creates a satisfying texture that will keep you coming back for more.

Gamjajeon Korean Potato Pancakes with Cheese

Embark on a culinary adventure with crispy cheesy gamjajeon, a beloved Korean potato pancake that brings delightful flavors to your table. This versatile dish features tender potatoes and gooey mozzarella, perfect for breakfast, snacks, or dinner. Learn how to create this crowd-pleaser with our step-by-step guide, and discover its cultural significance. Join the excitement of sharing this delicious treat with friends and family! #Gamjajeon #KoreanCuisine #ComfortFood #CrispyPancakes #Foodie #HomeCooking
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Ingredients
  

4 medium-sized potatoes, peeled and grated

1/2 cup mozzarella cheese, shredded

1/4 cup all-purpose flour

1/4 cup scallions, thinly sliced

1 large egg

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder (optional)

Vegetable oil, for frying

Soy sauce and/or gochujang for dipping (optional)

Instructions
 

Prepare the Potatoes: Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. This will help the pancakes become crispy.

    Mix Ingredients: In a large mixing bowl, combine the drained potatoes, shredded mozzarella cheese, all-purpose flour, scallions, egg, salt, black pepper, and garlic powder (if using). Mix well until all ingredients are evenly combined.

      Heat the Pan: In a large non-stick skillet, heat about 2 tablespoons of vegetable oil over medium heat.

        Form the Pancakes: Using a spoon or your hands, take small portions of the potato mixture and flatten them out into discs (about 1/2 inch thick). Add to the skillet, being careful not to overcrowd the pan.

          Fry Until Golden: Cook the pancakes for about 4-5 minutes on one side or until golden brown and crispy. Flip them over gently and fry the other side for another 4-5 minutes.

            Drain Excess Oil: Once cooked, transfer the pancakes to a plate lined with paper towels to absorb excess oil.

              Serve: Serve warm with soy sauce and/or gochujang for dipping!

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings