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
Scale
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.
