These perfectly fluffy, crispy, and cheesy Korean potato pancakes are sure to become your new favorite appetizer. You only need five ingredients and 15 minutes to make these delicious potato pancakes.
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What Are Cheesy Korean Potato Pancakes?
Cheesy Korean potato pancakes are the perfectly crisp yet fluffy appetizer. These potato pancakes may be subtly seasoned (like fries) but they sure to pack a punch of flavor and have the most scrumptious texture.
Cheesy Korean Pancake – The Ingredient Breakdown:
Firstly, let’s discuss ingredients. You only need five ingredients (plus some oil for frying) to make this quick, easy, and delicious recipe for cheesy Korean potato pancakes.
- (1) Russet Potato – the best potato for this dish is a russet potato. The best part about these potatoes is that you can cook them in the microwave.
- (2) Salt – all you need for a little seasoning! Just like french fries, sometimes all a potato needs is some salt to make it delicious.
- (3) Sugar – for balancing the flavors.
- (4) Corn Starch – the binding agent that will turn your potato to a “dough-y” and fluffy consistency.
- (5) Mozzarella – theoretically any cheese could work but mozzarella pairs best with this dish!
- Neutral Oil (for frying)
Don’t Boil That Potato!
Importantly, there is no need to boil your potatoes. Why boil your potato when you can simply nuke it in the microwave? Firstly, simply use a fork to poke holes throughout your russet potato and pop it in the microwave for about 6 minutes (the timing may vary based on your settings). It comes out perfect every time!
What’s more, this trick works not only for this cheesy Korean potato pancake recipe, but basically any recipe which uses potato as a base.
Quick Rundown of the Process
- Firstly, wash your russet potato and poke holes in it with a fork for ventilation. Microwave for 6 minutes approximately.
- Next, peel your russet potato and mash it. Mix in sugar, salt, and cornstarch. Knead until everything is combined into a soft “dough.”
- Then, split “dough” into 2. Roll each into a ball and flatten out into a pancake shape. Create a well in the center. Stuff with fresh mozarella. Roll the dough into a ball again and flatten out gently into a thick pancake shape.
- Finally, fry in a neutral oil until golden brown.
Key to Success – Kneading a Potato “Dough”
Moreover, the key to the perfect cheesy Korean potato pancake is turning an ordinary russet potato into a “dough” like consistency using cornstarch. PRO TIP: make sure the potato is still relatively hot (but not scalding of course!) when you add the cornstarch. Why? Because the residual heat will slightly “cook” the cornstarch and give you the perfect consistency – crispy on the outside and fluffy on the inside.
Create a “Well” in Your Cheesy Korean Potato Pancake
Next, once you’ve kneaded the potatoes and starch into a dough, flatten the mixture into a patty and create a “well” in the center to add your mozzarella.
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You need to make sure (1) you have added enough corn starch as a binding agent, (2) that you have kneaded your potato “dough” enough before placing it in the oil and (3) that the oil is evenly heated.
The potatoes should be completely smashed until they are smooth and there are no lumps. The dough should then be kneaded with the cornstarch and seasonings until the potato mixture easily “clumps” together and can hold it’s shape when you mould it into a patty. The texture should be soft, smooth, and pliable.
Cheesy Korean Potato Pancakes
Ingredients
- 1 Russet Potato (approx. 400 g)
- 1 tsp Salt
- 1/2 tsp Sugar (optional)
- 3 tbsp Corn Starch
- Neutral Oil (for frying)
- 1/8 c Shredded Fresh Mozzarella (for stuffing)
Instructions
- Wash your russet potato and poke holes in it with a fork for ventilation. Microwave for 6 minutes approximately.
- Peel your russet potato and mash it. Mix in sugar, salt, and corn starch. Knead until everything is combined into a soft "dough."
- Split "dough" into 3. Roll each into a ball and flatten out into a pancake shape. Create a well in the center. Stuff with fresh motz. Roll the dough into a ball again and flatten out gently into a thick pancake shape.
- Fry in a neutral oil until golden brown.
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