Korean Potato Cheese Pancake (Gamjajeon) – Crispy, Cheesy Comfort Food
Crispy on the outside, soft and gooey on the inside, Korean Potato Cheese Pancake (Gamjajeon) is a beloved Korean street food snack and appetizer. This simple yet indulgent dish combines shredded potatoes with stretchy cheese, pan-fried to golden perfection. Whether served as a snack, appetizer, or part of a Korean-inspired meal, Gamjajeon is guaranteed to impress.
Why You’ll Love This Recipe
- Cheesy indulgence: Melted mozzarella inside crispy potato pancakes.
- Gluten-free option: Using just potatoes and cheese, no flour needed (optional for binding).
- Quick & easy: Ready in under 30 minutes.
- Authentic Korean flavor: True street-food style with simple, fresh ingredients.
- Versatile snack: Perfect for parties, lunchboxes, or cozy dinners.
Gamjajeon is a perfect balance of crunchy exterior and tender interior, with melted cheese adding a creamy, irresistible surprise in every bite.
Ingredients
- 3 medium potatoes, peeled and shredded
- 1 cup shredded mozzarella cheese
- 2 green onions, finely chopped
- 2 tbsp all-purpose flour (optional, for extra binding)
- 1 tsp salt
- ½ tsp black pepper
- 3–4 tbsp vegetable oil, for frying
For Dipping Sauce:
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp sesame oil
- ½ tsp sugar
- 1 tsp sesame seeds
- 1 finely chopped green chili (optional)
Instructions
- Prepare the Potatoes:
Peel and shred potatoes using a box grater or food processor. Place shredded potatoes in a bowl of cold water for 2–3 minutes to remove excess starch. Drain and squeeze out as much water as possible using a clean kitchen towel. - Mix the Batter:
In a bowl, combine shredded potatoes, mozzarella cheese, chopped green onions, flour (if using), salt, and black pepper. Mix until ingredients are evenly combined. - Heat the Pan:
Heat a non-stick skillet over medium heat and add 1–2 tablespoons of vegetable oil. - Cook the Pancakes:
Scoop about ¼ cup of the potato mixture per pancake. Flatten gently into a round patty. Cook 3–4 minutes on each side until golden brown and crispy. Reduce heat if browning too quickly. - Prepare the Dipping Sauce:
In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and chopped chili (if using). - Serve:
Arrange the pancakes on a plate, drizzle lightly with sesame oil if desired, and serve warm with dipping sauce on the side.
Korean Potato Cheese Pancake (Gamjajeon)
Ingredients
Equipment
Method
- Shred potatoes and soak in cold water 2–3 minutes. Drain and squeeze out excess water.
- Combine shredded potatoes, mozzarella, green onions, flour, salt, and pepper in a bowl.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Scoop ¼ cup potato mixture per pancake, flatten, and cook 3–4 minutes per side until golden brown.
- Mix dipping sauce ingredients in a small bowl.
- Serve pancakes warm with dipping sauce.
Notes
Tips for Perfect Gamjajeon
- Dry the potatoes thoroughly: Excess water will make the pancakes soggy.
- Cheese variation: Mix mozzarella with a bit of cheddar for a stronger flavor.
- Pan temperature: Medium heat is crucial; too high will burn outside while leaving inside uncooked.
- Make mini pancakes: Perfect for appetizer platters and sharing.
Variations
- Vegetable Gamjajeon: Add shredded carrots or zucchini for extra color and nutrients.
- Spicy version: Mix gochugaru (Korean red chili flakes) into the batter for a kick.
- Herb twist: Add chopped cilantro or parsley for freshness.
- Vegan version: Use vegan cheese or omit cheese for a crispy potato-only pancake.
Serving Suggestions
Gamjajeon pairs wonderfully with:
- Steamed rice or Korean-style bibimbap
- Korean pickled vegetables (kimchi)
- Soy dipping sauce or gochujang-based sauce
- Light soups, like miso or Korean soybean paste soup
Make-Ahead & Storage Tips
- Prepare in advance: Shred potatoes and mix ingredients, then refrigerate for up to 4 hours. Fry just before serving.
- Reheating: Reheat in a skillet or oven to maintain crispiness. Avoid microwaving, which makes pancakes soggy.
- Freezing: Make in small batches, freeze raw, and fry directly from frozen, adding 1–2 minutes per side.
Why This Recipe Works
The success of Gamjajeon lies in the delicate balance of texture and flavor. Shredded potatoes give structure, cheese melts for creamy indulgence, and green onions provide freshness. The lightly crispy exterior contrasts with the soft interior, making it irresistibly satisfying. A simple dipping sauce adds umami and tang to every bite.
Gamjajeon showcases how minimal ingredients can create maximum flavor — a perfect example of Korean street food ingenuity.
Fun Fact:
Gamjajeon (감자전) literally translates to “potato pancake” in Korean. It’s traditionally enjoyed as a snack or side dish during rainy days in Korea, often paired with makgeolli, a lightly sweet Korean rice wine. The sizzling sound of pancakes frying is considered a comforting, nostalgic aroma in many Korean households.
Conclusion
Whether you’re a fan of Korean cuisine or just looking for a crispy, cheesy comfort snack, Korean Potato Cheese Pancake (Gamjajeon) delivers on all fronts. Easy to make, satisfying, and loaded with flavor, it’s perfect for weekday dinners, weekend snacks, or special gatherings. Its golden exterior and gooey cheesy center make every bite a delight.
