If you adore crispy, golden delights that melt in your mouth and can be whipped up with just a handful of straightforward ingredients, then you are absolutely going to love this Gamjajeon (Potato Cheese Pancakes) Recipe. This Korean-inspired treat brings together the humble potato and creamy cheese in a way that’s irresistibly crispy on the outside and tender inside, making every bite an utterly comforting experience. Whether for a snack, appetizer, or cozy meal, these pancakes are a celebration of simplicity and flavor that will quickly become a personal favorite to share.
Ingredients You’ll Need
Ingredients You’ll Need
Getting these pancakes right is all about the balance and quality of simple ingredients. Each one plays a special role, from giving the pancake structure to adding zest and the perfect gooey cheese pull.
- 2 medium potatoes, peeled: The starchy base that gives the pancakes their delightful crispy edge and soft interior.
- 1/4 teaspoon salt: Enhances the natural flavors and perfectly seasons the potato mixture.
- 1/4 cup shredded mozzarella cheese (or any melty cheese of your choice): Adds creamy, melty goodness that complements the savory potato.
- 1 green onion, finely chopped: Gives a pop of fresh, mild onion flavor and a touch of vibrant color.
- Neutral oil for frying (such as canola or sunflower oil): Ensures even, golden frying without overpowering the delicate flavors.
How to Make Gamjajeon (Potato Cheese Pancakes) Recipe
Step 1: Grate the Potatoes
Start by peeling your potatoes and using a box grater to finely grate them. This fine texture helps achieve that perfect golden crispiness. Next, wrap the grated potatoes in a clean dish towel or cheesecloth and squeeze out as much liquid as you can into a bowl. Don’t toss that starchy water yet! Let it sit for about 5 minutes so the starch naturally settles to the bottom, which you will use later for a perfect binding effect.
Step 2: Prepare the Batter
After the starch has settled, carefully pour off the water while keeping the white potato starch at the bottom of the bowl. Add the grated potatoes back into this bowl along with the retained starch. Stir in the salt, chopped green onion, and shredded cheese until everything is lovingly combined. The starch here is just like nature’s binder, holding the pancakes together beautifully when they hit the pan.
Step 3: Heat the Pan
Choose a non-stick skillet or a trusty cast-iron pan and heat a thin layer of neutral oil over medium heat. You’ll know it’s ready when the oil starts shimmering gently—the perfect signal for frying.
Step 4: Shape and Fry
Scoop a few spoonfuls from your potato mixture into the pan and press down slightly with a spatula to form a small, round pancake. These should be about 3 to 4 minutes per side or until they turn golden brown and crisp. Keep in mind, don’t crowd the pan; frying in batches gives each pancake the breathing room it needs to crisp up absolutely perfectly.
Step 5: Drain and Serve
Once cooked, transfer your crispy potato cheese pancakes to a plate lined with paper towels to absorb any excess oil. Serve them up hot, ideally with a dipping sauce like soy sauce combined with a splash of toasted sesame oil to elevate every savory bite. You’ve got a winner on your hands!
How to Serve Gamjajeon (Potato Cheese Pancakes) Recipe
Garnishes
A sprinkle of finely chopped green onions or a dusting of toasted sesame seeds instantly adds freshness and a little crunch that pairs beautifully with these pancakes. A drizzle of chili oil or a tangy dipping sauce can also add an exciting kick.
Side Dishes
These pancakes are wonderfully versatile and go particularly well alongside a crisp cabbage kimchi, a light cucumber salad, or even a simple bowl of steamed rice for a more substantial meal. The combination balances rich, cheesy notes with fresh and acidic flavors.
Creative Ways to Present
For entertaining, try stacking mini Gamjajeon pancakes and serving them with an assortment of dipping sauces like spicy mayo, garlic soy, or honey mustard. You can also top each pancake with a small dollop of sour cream and chives for an elegant bite-sized snack.
Make Ahead and Storage
Storing Leftovers
Leftover Gamjajeon pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To maintain their delightful crispness, it’s best to reheat them properly rather than eating them cold.
Freezing
If you want to keep these on hand for longer, place the cooled pancakes on a parchment-lined tray and freeze until solid before transferring them to a freezer-safe bag. They’ll keep well for up to one month, perfect for a quick snack anytime.
Reheating
To bring back their golden crispiness, reheat frozen or refrigerated pancakes in a lightly oiled skillet over medium heat for a few minutes on each side. Avoid microwaving as it can make them soggy, which is the last thing you want with these beauties.
FAQs
Can I use other types of cheese instead of mozzarella?
Absolutely! While mozzarella is great for its meltiness, you can experiment with cheddar, gouda, or even a mild pepper jack for a flavor twist. Just choose cheeses that melt well to keep that delicious gooey texture.
What’s the purpose of squeezing out the potato liquid?
Removing excess liquid prevents the pancakes from becoming soggy. However, keeping and using the starchy potato sediment is essential because it acts as a natural binder to help the pancakes stick together perfectly.
Can I make these pancakes gluten-free?
Yes! This recipe is naturally gluten-free since it doesn’t use flour. Just ensure your cheese and other ingredients have no hidden gluten additives, and you’re good to go.
How do I make sure my pancakes turn out crispy?
Patience and the right oil temperature are key. Use a good amount of oil and make sure it’s hot but not smoking. Also, don’t overcrowd the pan, as that traps moisture and prevents crisping.
Can I add other ingredients to the batter?
Of course! Feel free to get creative by adding finely chopped vegetables like bell peppers, corn, or even bits of cooked bacon for extra flavor and texture—just keep the balance so the pancakes hold together well.
Final Thoughts
There is something truly special about a simple dish that turns humble ingredients into an epic treat, and this Gamjajeon (Potato Cheese Pancakes) Recipe does exactly that. Whether you’re new to Korean cuisine or a seasoned fan, these pancakes bring lots of warmth, crunch, and cheesy joy to your table. Give this recipe a try and watch it become your go-to comfort snack, perfect for sharing with friends and family over good conversation and plenty of smiles.
Print
Gamjajeon (Potato Cheese Pancakes) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (4-6 small pancakes)
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
Gamjajeon is a delicious Korean potato cheese pancake that combines grated potatoes, melty cheese, and green onions into crispy, golden pancakes. Perfect as a snack or appetizer, these savory pancakes are pan-fried to achieve a crunchy exterior while maintaining a soft, flavorful interior. This easy-to-make recipe yields 4 servings of small pancakes, ideal for sharing.
Ingredients
Potatoes and Batter
- 2 medium potatoes, peeled
- 1/4 teaspoon salt
- 1 green onion, finely chopped
- 1/4 cup shredded mozzarella cheese (or any melty cheese of your choice)
For Frying
- Neutral oil for frying (such as canola or sunflower oil)
Instructions
- Grate the potatoes: Start by peeling the potatoes and grating them finely using a box grater. Place the grated potatoes in a clean dish towel or cheesecloth and squeeze out as much liquid as possible into a bowl. Let the liquid sit undisturbed for 5 minutes so the starch settles at the bottom—do not discard the starch.
- Prepare the batter: After 5 minutes, carefully pour off the water from the bowl leaving the white potato starch settled at the bottom. Add the grated potatoes back to the bowl with the starch. Stir in the salt, finely chopped green onion, and shredded mozzarella cheese. Mix well to combine; the starch acts as a binder for the pancakes.
- Heat the pan: Place a non-stick skillet or cast-iron pan over medium heat and add a thin layer of neutral oil. Heat the oil until it shimmers, indicating it is ready for frying.
- Shape and fry: Scoop spoonfuls of the potato mixture into the hot pan, flattening them gently with a spatula to form small, round pancakes. Cook each pancake for 3 to 4 minutes on each side until they turn golden brown and crispy. Avoid overcrowding by cooking in batches if necessary.
- Drain and serve: Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve the gamjajeon hot with an optional dipping sauce such as soy sauce mixed with a splash of sesame oil for added flavor.
Notes
- Be sure to squeeze out as much liquid as possible from the grated potatoes for crispier pancakes.
- Do not discard the potato starch; it is essential for binding the batter.
- Use a non-stick or cast-iron skillet to prevent sticking and promote even frying.
- Adjust the amount of cheese to your liking; mozzarella is recommended for its meltiness.
- Serve immediately for best texture; leftovers can be reheated in a pan or air fryer.
