Description
Gamjajeon, or Korean Potato Cheese Pancakes, are crispy and golden on the outside with a gooey, melty cheese center. Made with grated starchy potatoes mixed into a savory batter and stuffed with a luscious blend of mozzarella, cream cheese, and Parmesan, these pan-fried pancakes deliver a perfect balance of crispy texture and rich flavor. Served hot with an optional tangy and slightly sweet soy-based dipping sauce, Gamjajeon is a delightful snack, appetizer, or side dish that beautifully combines simple ingredients into a comforting Korean treat.
Ingredients
Scale
For the Pancake Batter:
- 3 large russet potatoes (or any starchy potato)
- ½ cup all-purpose flour (or rice flour for a crispier texture)
- 1 large egg
- 2 tablespoons cornstarch (for crispiness)
- 1 tablespoon sesame oil (for flavor)
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- Salt and pepper to taste
For the Filling:
- 1 cup shredded mozzarella cheese (or a blend of mozzarella and cheddar)
- ½ cup cream cheese (optional for extra creaminess)
- 2 tablespoons grated Parmesan cheese (optional, for a savory boost)
For Frying:
- Vegetable oil (or sesame oil) for frying
For Dipping Sauce (optional):
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey or sugar (optional, for a touch of sweetness)
- ½ teaspoon chili flakes (optional, for heat)
Instructions
- Prepare the Potatoes: Peel and grate the potatoes using a box grater or food processor to achieve fine shreds for even cooking. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure the pancakes become crispy during frying.
- Make the Batter: In a large bowl, combine the grated potatoes with flour, cornstarch, egg, sesame oil, soy sauce, minced garlic, salt, and pepper. Mix thoroughly until the potatoes are evenly coated, resulting in a batter that holds together but retains slight moisture.
- Prepare the Cheese Filling: In a separate bowl, mix shredded mozzarella, cream cheese (if using), and Parmesan cheese. This mixture will be the gooey center of the pancakes.
- Form the Pancakes: Heat a large skillet over medium heat and add enough vegetable or sesame oil to coat the pan. Once the oil is hot, take a handful of the potato batter and flatten it into a 3-4 inch diameter pancake. Place a spoonful of the cheese mixture in the center, fold the edges over to seal the cheese inside, and gently flatten again to create a slightly thicker, cheese-enclosed pancake.
- Fry the Pancakes: Fry each pancake for 3-4 minutes per side, or until golden brown and crispy. Adjust heat to prevent burning while ensuring the center is cooked through. Carefully flip to avoid spilling cheese. Once done, drain on paper towels to remove excess oil.
- Make the Dipping Sauce (Optional): Whisk together soy sauce, sesame oil, rice vinegar, honey or sugar, and chili flakes in a small bowl. This sauce balances savory, tangy, and sweet flavors to complement the pancakes.
- Serve: Serve hot with the dipping sauce or on their own. Gamjajeon works well as a snack, appetizer, or a side dish in a Korean meal.
Notes
- Squeeze out as much moisture as possible from the grated potatoes to ensure extra crispy pancakes.
- Experiment with different cheeses such as cheddar, gouda, or spicy cheese for flavor variations.
- Make sure the frying oil is hot enough for crispiness but not so hot that the pancakes burn before cooking through.
- You can prepare the potato batter ahead and refrigerate for a few hours; stir well before cooking.
