If you have a soft spot for dishes that bring comfort and crave-worthy texture together, you’re in for a treat with this Crispy Korean Potato Pancakes with Melty Mozzarella (Gamjajeon) Recipe. This dish is a wonderful twist on the classic Korean gamjajeon, layering golden, crunchy potato pancakes with gooey, stretchy mozzarella cheese inside. It’s a harmonious marriage of crispy edges and luscious melted cheese, making every bite an irresistible experience that’s perfect for a snack, appetizer, or even a hearty side dish. Once you try this recipe, it’s bound to become one of your favorite ways to enjoy potatoes with a cheesy surprise.
Ingredients You’ll Need
The beauty of this Crispy Korean Potato Pancakes with Melty Mozzarella (Gamjajeon) Recipe lies in its simple, everyday ingredients that each bring something essential to the dish. Every component plays a role—whether it’s the potatoes lending a crisp base, the mozzarella adding luscious meltiness, or the subtle seasonings that enhance overall flavor and balance.
- Large russet potatoes (about 1 lb / 450g): The starchy texture of russets makes for wonderfully crispy pancakes.
- Small onion (1/4, optional): Adds a mild sweetness and depth, but is completely optional.
- Cornstarch (1/4 cup, if needed): Helps bind the pancakes if the mixture feels too wet.
- Salt (1/2 tsp): Essential for bringing out all the flavors.
- Black pepper (1/4 tsp): Adds a gentle kick and enhances taste complexity.
- Shredded mozzarella cheese (1 cup): The star ingredient for that gooey, melty surprise inside the crispy potato exterior.
- Neutral oil (2–3 tbsp, like vegetable or canola): For frying to a perfect golden crisp without overpowering flavors.
- Optional add-ins: Chopped green onion for freshness, grated Parmesan for umami boost, or a pinch of garlic powder to deepen flavor.
How to Make Crispy Korean Potato Pancakes with Melty Mozzarella (Gamjajeon) Recipe
Step 1: Grate the Potatoes and Onion
Start by peeling and finely grating your russet potatoes—and onion if you’re using it. The key here is to squeeze out as much liquid as possible using a clean towel. This not only prevents sogginess but preserves the potato starch, which plays a crucial role later in binding the pancakes perfectly.
Step 2: Use the Potato Starch
Pour the grated potato liquid into a bowl and let it rest for about five minutes. During this time, the starch will settle to the bottom. Carefully pour off the watery part on top, then fold the thick, white starch back into your grated potatoes. This natural binder ensures your pancakes stick together and crisp up beautifully.
Step 3: Mix the Batter
Next, season the potato mixture with salt and pepper, then fold in the shredded mozzarella cheese along with any optional add-ins like green onion or Parmesan. If the batter seems wet and unmanageable, sprinkle in a bit of cornstarch—just enough to hold everything together without weighing the mixture down.
Step 4: Cook to Crispy Perfection
Heat a nonstick skillet over medium heat and add your oil. Scoop about a quarter cup of the mixture for each pancake, flattening it into a thin round. Fry for about 3 to 4 minutes per side until the edges turn a deep golden brown. As you cook, gently press the pancakes with your spatula to ensure even crispiness and to encourage the mozzarella inside to melt just right.
Step 5: Serve Hot and Enjoy
These pancakes are best enjoyed immediately while the edges are still crispy and the cheese inside is deliciously molten. Don’t wait too long, or you’ll miss that magical melty texture that makes this Crispy Korean Potato Pancakes with Melty Mozzarella (Gamjajeon) Recipe so special.
How to Serve Crispy Korean Potato Pancakes with Melty Mozzarella (Gamjajeon) Recipe
Garnishes
Simple garnishes like a sprinkle of finely chopped green onions or toasted sesame seeds add beautiful color and fresh flavor contrast. You could also drizzle a little soy sauce or a simple soy-based dipping sauce for an added savory kick that complements the cheesy goodness perfectly.
Side Dishes
This gamjajeon pairs wonderfully with classic Korean sides like kimchi for a spicy, tangy bite or a crisp green salad to balance the richness. For a heartier meal, serve alongside grilled meats or steamed rice to turn these pancakes into the star of a satisfying dinner.
Creative Ways to Present
Try stacking mini pancakes into a tower for a fun appetizer presentation, secure with a toothpick for easy munching at parties. Or arrange larger pancakes around a wooden board with small bowls of various dipping sauces to let guests customize their bites.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place them in an airtight container and store in the refrigerator for up to 2 days. The pancakes will lose some crispiness but remain delicious. Keeping them cool also helps maintain food safety and flavor.
Freezing
For longer storage, freeze the pancakes on a baking sheet in a single layer until solid, then transfer to a freezer bag or container. This way, you can enjoy your Crispy Korean Potato Pancakes with Melty Mozzarella (Gamjajeon) Recipe anytime by reheating from frozen without loss of flavor.
Reheating
To revive that irresistible crispness, reheat pancakes in a lightly oiled skillet over medium heat, flipping once until hot and crisp again. Avoid microwaving when possible as it tends to make them soggy and dull the wonderful texture.
FAQs
Can I use a different type of cheese instead of mozzarella?
Absolutely! While mozzarella gives that gooey melt, you can experiment with cheeses like Monterey Jack or mild cheddar for variations. Just choose a cheese that melts well to maintain the signature texture of this dish.
Is it necessary to squeeze out the potato liquid?
Yes, removing excess liquid is important to avoid soggy pancakes and to concentrate the potato starch, which helps bind the batter and creates that coveted crispy texture.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as it uses potato starch and cornstarch instead of flour. Just be sure your ingredients (like any optional add-ins) don’t contain gluten.
What oil is best for frying these pancakes?
Neutral oils with a high smoke point such as vegetable, canola, or grapeseed oil work best. They allow you to achieve golden crispiness without imparting additional flavors.
Can I make these pancakes vegan?
You can make a vegan version by substituting mozzarella with a plant-based cheese alternative that melts well, and simply omit any dairy-based optional add-ins. The potato base remains delicious and crispy.
Final Thoughts
I can’t recommend enough giving the Crispy Korean Potato Pancakes with Melty Mozzarella (Gamjajeon) Recipe a try—it’s one of those recipes that feels special but is surprisingly easy to make. Whether you want a snack that hits all the right comfort-food notes or an impressive appetizer for friends, these cheesy, crispy pancakes deliver deliciousness to every bite. So, grab your grater and cheese, and get ready for a comfort food adventure that you’ll want to make again and again!
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Crispy Korean Potato Pancakes with Melty Mozzarella (Gamjajeon) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 3–4
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
Gamjajeon (Potato Cheese Pancakes) is a delicious Korean snack featuring crispy grated potato pancakes with a gooey mozzarella cheese twist. Perfect as an appetizer or side dish, these golden pancakes combine the traditional crispy texture with melty, cheesy goodness, enhanced by optional flavorful ingredients.
Ingredients
Main Ingredients
- 2 large russet potatoes (about 1 lb / 450g)
- 1/4 small onion (optional, for flavor)
- 1/4 cup cornstarch (if needed)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 2–3 tbsp neutral oil (vegetable or canola)
Optional Add-ins
- 1 chopped green onion
- 1 tbsp grated Parmesan
- Pinch of garlic powder
Simple Dipping Sauce (Optional)
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sugar
- Pinch red pepper flakes
- Few drops sesame oil
Instructions
- Grate the potatoes: Peel and finely grate the potatoes and onion if using. Place the grated mixture in a clean towel and squeeze out excess liquid into a bowl. Let the liquid sit for 5 minutes so the starch settles at the bottom.
- Use the potato starch: Carefully pour off the liquid, keeping the white starch sediment at the bottom of the bowl. Add this sticky starch back into the grated potatoes to help bind the pancake mixture.
- Mix: Stir in salt, black pepper, and shredded mozzarella cheese along with any optional add-ins like chopped green onion, grated Parmesan, or garlic powder. If the mixture is too wet and not binding well, add 1–2 tablespoons of cornstarch.
- Cook: Heat 2 to 3 tablespoons of neutral oil in a nonstick skillet over medium heat. Scoop about 1/4 cup of the potato mixture per pancake and flatten it into a thin round shape in the skillet.
- Pan-fry: Fry the pancakes for 3 to 4 minutes on each side until deeply golden brown and crispy. Press gently with a spatula during cooking to ensure even browning and crispiness.
- Serve hot: Serve the pancakes immediately to enjoy the best texture with crispy edges and melty cheese inside.
- Prepare dipping sauce (optional): Mix soy sauce, rice vinegar, sugar, red pepper flakes, and a few drops of sesame oil. Serve on the side for dipping.
Notes
- For extra crispiness, spread the pancake mixture thin when shaping.
- Avoid overcrowding the pan to allow even cooking and browning.
- Cook over medium heat to melt the cheese perfectly without burning the pancakes.
- The optional onion and add-ins boost flavor but can be omitted for a simpler taste.
- Best enjoyed immediately; the pancakes lose crispiness as they cool.
