Description
Gamjajeon (Potato Cheese Pancakes) is a Korean-inspired crispy potato pancake with a cheesy twist, featuring grated russet potatoes combined with melty mozzarella cheese. These golden, crispy-on-the-outside, gooey-on-the-inside pancakes make a perfect snack, appetizer, or side dish.
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 cheese
- 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 the onion if using. Place the grated mixture into a clean towel and squeeze out the excess liquid into a bowl. Let this liquid sit for 5 minutes to allow the starch to settle at the bottom.
- Use the potato starch: Carefully pour off the liquid, leaving the white starch settled at the bottom. Add this starch back into the grated potatoes to help bind the pancakes together.
- Mix the batter: Stir in the salt, black pepper, shredded mozzarella cheese, and any optional add-ins like green onion, Parmesan, or garlic powder. If the mixture feels too wet, gradually add 1 to 2 tablespoons of cornstarch to achieve a workable consistency.
- Heat the skillet: Warm 2 to 3 tablespoons of neutral oil in a nonstick skillet over medium heat, preparing for frying the pancakes.
- Form and cook pancakes: Scoop about 1/4 cup of the mixture per pancake and flatten it into thin rounds in the skillet. Pan-fry each side for 3 to 4 minutes or until they turn deeply golden and crispy. Press gently with a spatula to ensure even browning.
- Serve hot: Remove the pancakes from the skillet and enjoy immediately for the best crispiness and melted cheese texture.
- Prepare dipping sauce (optional): Mix together soy sauce, rice vinegar, sugar, red pepper flakes, and sesame oil. Serve alongside pancakes for added flavor.
Notes
- For extra crispiness, spread pancakes thinner when forming them.
- Do not overcrowd the pan to allow even cooking and browning.
- Use medium heat to melt cheese without burning the pancakes.
- Allow potato starch to settle and add back to batter to improve binding and texture.
