Name: Korean Potato Cheese Pancakes (Gamjajeon) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 5 medium russet potatoes, peeled; 1 cup shredded cheddar cheese; 3-4 green scallions, finely chopped; 2 tbsp white sesame seeds; 2 large eggs; 0.25 cup cornstarch; 2 tsp minced garlic; 1 tbsp soy sauce; 0.5 tsp salt; 0.25 tsp black pepper; Vegetable oil, for frying

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If you love crispy, cheesy snacks with a unique twist, you’re going to adore this Korean Potato Cheese Pancakes (Gamjajeon) Recipe. These are like little golden discs of comfort, combining the earthiness of potatoes with gooey cheddar and that perfect hint of garlic and scallions. Trust me, it’s one of those dishes that quickly became a favorite in my kitchen, especially for when I want something warm, satisfying, but not too heavy.

What makes this Korean Potato Cheese Pancakes (Gamjajeon) Recipe really stand out is how effortlessly the flavors and textures come together – crispy edges, soft insides, and a melty cheese surprise that you won’t see coming until you bite in. Plus, they’re wonderfully flexible for breakfast, lunch, or an easy snack, and you don’t need fancy ingredients or hours to make them. If you’re ready to elevate your pancake game with a Korean spin, I’m excited to walk you through it!

Ingredients You’ll Need

The beauty of this Korean Potato Cheese Pancakes (Gamjajeon) recipe lies in its simple, fridge-friendly ingredients that pack big flavor. Each component plays a role—from the starchiness of russet potatoes helping with that crisp crust to the sharp cheddar melting beautifully inside.

Russet Potatoes: I prefer russets for their texture when grated; they crisp up perfectly without getting soggy.
Cheddar Cheese: Sharp cheddar creates a nice, melty richness—feel free to use a mild cheese if you prefer a subtler flavor.
Green Scallions: These add a fresh, slightly pungent bite that brightens the dish.
White Sesame Seeds: They bring a bit of crunch and a subtle nutty aroma that’s classic to Korean cooking.
Eggs: They act as a binder, helping hold the pancake together perfectly.
Cornstarch: Key to achieving that crisp exterior; it creates a nice seal around the potato mixture.
Minced Garlic: Adds depth and a gentle garlic kick without overpowering.
Soy Sauce: A splash for umami and saltiness that balances the flavors.
Salt & Black Pepper: Essential seasonings to enhance the natural tastes.
Vegetable Oil: Use for frying to ensure even browning without smoking.

Variations

I love tweaking this Korean Potato Cheese Pancakes (Gamjajeon) recipe depending on what I have around or how adventurous I feel. It’s incredibly forgiving, which makes it super fun to experiment with flavor twists or dietary swaps!

With Kimchi: Adding finely chopped kimchi to the batter gives a tangy, spicy kick. I tried this once for a party, and it was a hit!
Vegan Version: I replace eggs with a flaxseed “egg” and swap cheddar for vegan cheese, and it still turns out crispy and delicious.
Herbs & Spices: Sometimes, I add a pinch of chili flakes or fresh minced cilantro for a fresh twist.
Sweet Potato Variation: Using grated sweet potatoes gives a sweeter, cozier flavor that my family enjoyed during fall.

How to Make Korean Potato Cheese Pancakes (Gamjajeon) Recipe

Step 1: Grate the Potatoes and Prep the Batter

Start by peeling your russet potatoes and grating them finely. I usually do this by hand for a bit more texture, but a food processor works great too. After grating, squeeze out excess moisture by placing the grated potatoes in a clean kitchen towel and wringing gently—this step is crucial to avoid soggy pancakes. Then, toss them into a large bowl along with your shredded cheddar, chopped scallions, sesame seeds, eggs, cornstarch, minced garlic, soy sauce, salt, and pepper. Mix everything thoroughly until combined but don’t overmix, or you might lose the fluffiness.

Step 2: Frying the Pancakes

Heat a non-stick pan over medium heat and add enough vegetable oil to coat the bottom generously. When the oil is hot (a drop of batter should sizzle immediately), scoop a heaping spoonful of the mixture, flatten it gently into a small round pancake, and place it in the pan. Don’t overcrowd the pan—work in batches for the best results. Fry for about 3–4 minutes on each side or until golden brown and crispy. Use a spatula to flip carefully so they don’t break apart. I usually keep these warm on a baking sheet in a 200°F oven while finishing the rest.

How to Serve Korean Potato Cheese Pancakes (Gamjajeon) Recipe

The image shows several raw potatoes with a rough, brown skin placed on a white marbled surface. Around them are clear glass bowls filled with white powdery flour and shredded cheese, both a pale yellow and white color. Small clear bowls hold chopped green onions, showing bright green and white pieces. There are also whole green onions with long, dark green stalks lying on the white marbled surface. The ingredients are spread out in a casual but organized way, showing a mix of natural textures like the dirt on the potatoes and the soft shredded cheese. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I love sprinkling extra sesame seeds on top for texture and a little fresh scallion for color and brightness. Sometimes I drizzle a bit of soy sauce mixed with rice vinegar and a touch of honey to make a quick dipping sauce—that tangy dip really enhances the savoriness!

Side Dishes

To make a full meal, I like pairing these pancakes with light kimchi, a fresh cucumber salad, or even a simple bowl of steamed rice. When I want to keep it snack-friendly, some pickled radishes on the side add a nice crunchy counterpoint.

Creative Ways to Present

At a recent get-together, I made mini versions of these pancakes and served them on small skewers with a dab of spicy mayo on top—such a crowd-pleaser! You can also stack them with layers of cheese and scallions in between for a pancake tower that’s as fun to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

I’ve found that leftover Korean Potato Cheese Pancakes (Gamjajeon) store very well in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, I place parchment paper between layers when stacking.

Freezing

Freezing works like a charm! Lay the pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This way, they won’t stick together, and you can pull out a few whenever the craving hits. They keep well for up to a month.

Reheating

Reheat your Korean Potato Cheese Pancakes (Gamjajeon) in a skillet over medium heat with a tiny bit of oil to restore crispiness. Microwave tends to make them soft and chewy, which I personally avoid. A quick re-fry is the trick that brings back that fresh-off-the-pan feeling.

FAQs

Can I use other cheeses instead of cheddar in Korean Potato Cheese Pancakes (Gamjajeon) Recipe?

Absolutely! While cheddar melts nicely and gives a sharp flavor, mozzarella or Monterey Jack can work great for a milder, stretchier cheese experience. Just keep in mind that cheeses with higher moisture content might make the batter a bit wetter, so adjust cornstarch accordingly to maintain crispiness.
How can I prevent my Korean Potato Cheese Pancakes (Gamjajeon) from falling apart?

Make sure to squeeze out as much moisture as possible from your grated potatoes before mixing. Also, the eggs and cornstarch act as binders, so don’t skip or reduce them too much. Lastly, handle flipping gently and don’t flip too early—the pancakes will firm up enough to hold together after a few minutes of frying.
Can I make Korean Potato Cheese Pancakes (Gamjajeon) Recipe gluten-free?

Yes! This recipe is naturally gluten-free since it doesn’t use wheat flour, but double-check your soy sauce choice, as some contain gluten. Opt for gluten-free tamari or soy sauce alternatives to keep it safe.
What’s the best oil to fry Korean Potato Cheese Pancakes (Gamjajeon)?

Vegetable oil, canola oil, or any neutral oil with a high smoke point works best to achieve that golden crisp exterior without burning the pancakes.
Can I prepare the batter in advance?

You can prepare the batter ahead of time but I recommend keeping it covered in the fridge and frying within a few hours. The potatoes might release more moisture over time so be prepared to squeeze out excess liquid again if needed before frying.

Final Thoughts

This Korean Potato Cheese Pancakes (Gamjajeon) recipe is one of those joyful discoveries I’m always glad to share because it brings something a little different to the table without complicating the cooking process. Whether you want a cozy snack, a tasty side, or just a fun way to use potatoes, this recipe consistently delivers. I hope you enjoy making and sharing it as much as I do – it’s easy to love and even easier to make your own.