Description
Gamjajeon, or Korean Potato Cheese Pancakes, are crispy, golden-brown pancakes made from grated starchy potatoes combined with melted mozzarella cheese. These savory pancakes are pan-fried to perfection, delivering a delightful combination of crispiness on the outside and gooey cheese inside. Perfect as a snack or side dish, they can be served with traditional soy-sesame dipping sauce or a spicy-sweet gochujang sauce for an authentic Korean flavor experience.
Ingredients
Scale
Main Ingredients
- 3 large starchy potatoes (Russet works best)
- 1 cup shredded mozzarella cheese
- 2 tablespoons all-purpose flour (or potato starch for gluten-free)
- 1 egg
- Salt, to taste
- Pepper, to taste
- Vegetable oil (for frying)
Optional Dipping Sauces
- Soy sauce or soy-sesame dipping sauce
- Gochujang (Korean chili paste) mixed with a little honey
Instructions
- Prepare the Potatoes: Peel the potatoes and grate them finely. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly. This step is crucial for achieving crispy pancakes by removing excess water from the potatoes.
- Make the Batter: In a mixing bowl, combine the grated potatoes, all-purpose flour (or potato starch), egg, salt, and pepper. Mix well until it forms a sticky batter. Next, gently fold in the shredded mozzarella cheese until evenly distributed.
- Form the Pancakes: Heat a non-stick skillet over medium heat and add enough vegetable oil to coat the pan. Take a handful of the potato mixture and flatten it carefully into a small pancake shape directly in the skillet.
- Fry: Cook the pancakes for 3 to 4 minutes on each side until they turn golden brown and develop a crispy crust. Adjust the heat as necessary to prevent burning the exterior before the inside is fully cooked and cheese melts.
- Serve: Serve the pancakes hot with soy-sesame dipping sauce or a spicy gochujang-honey sauce. Garnish optionally with chopped green onions or toasted sesame seeds for extra flavor and presentation.
Notes
- For best crispiness, ensure to squeeze out as much water from the grated potatoes as possible.
- Try different cheeses like cheddar or gouda mixed with mozzarella for a richer flavor.
- The potato mixture can be prepared in advance and refrigerated for up to 2 hours before frying.
- Adjust seasoning to taste, especially salt and pepper, depending on your preference.
- Use potato starch instead of flour to make this recipe gluten-free.
