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Korean Potato Cheese Pancake (Gamjajeon)

Crispy Korean potato pancakes filled with melted mozzarella cheese, green onions, and served with a savory dipping sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Korean, Street Food
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 3 medium potatoes peeled and shredded
  • 1 cup shredded mozzarella cheese
  • 2 green onions finely chopped
  • 2 tbsp all-purpose flour optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3-4 tbsp vegetable oil for frying
Dipping Sauce
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 0.5 tsp sesame oil
  • 0.5 tsp sugar
  • 1 tsp sesame seeds
  • 1 green chili finely chopped, optional

Equipment

  • Non-stick skillet
  • Grater
  • Mixing bowl
  • Spatula

Method
 

  1. Shred potatoes and soak in cold water 2–3 minutes. Drain and squeeze out excess water.
  2. Combine shredded potatoes, mozzarella, green onions, flour, salt, and pepper in a bowl.
  3. Heat vegetable oil in a non-stick skillet over medium heat.
  4. Scoop ¼ cup potato mixture per pancake, flatten, and cook 3–4 minutes per side until golden brown.
  5. Mix dipping sauce ingredients in a small bowl.
  6. Serve pancakes warm with dipping sauce.

Notes

Drying the potatoes well ensures a crispy pancake.