Korean Potato Cheese Pancakes (Gamjajeon) Recipe
Korean Potato Cheese Pancakes, or Gamjajeon, are crispy and savory pancakes made from shredded russet potatoes, melted cheddar cheese, and aromatic scallions. This dish offers a delightful combination of crunchy exterior and soft, cheesy interior, seasoned with soy sauce, garlic, and sesame seeds. Perfect as a snack or side dish, these pancakes are pan-fried until golden and crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10-12 pancakes 1x
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Main 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
Instructions
- Prepare the potatoes: Peel and finely shred the russet potatoes using a box grater or food processor. Once shredded, gently squeeze out excess moisture using a clean kitchen towel or cheesecloth to avoid watery batter.
- Mix the batter: In a large mixing bowl, combine the shredded potatoes with shredded cheddar cheese, finely chopped scallions, white sesame seeds, minced garlic, soy sauce, salt, black pepper, eggs, and cornstarch. Mix thoroughly until all ingredients are evenly incorporated.
- Heat the pan: Place a non-stick skillet or frying pan over medium heat and add enough vegetable oil to cover the bottom of the pan—about 2 tablespoons. Allow the oil to heat until shimmering but not smoking.
- Form and cook the pancakes: Using a spoon or your hands, scoop portions of the potato mixture and flatten them into small pancakes (about 3-4 inches in diameter). Carefully place them into the hot oil in a single layer without overcrowding the pan.
- Fry the pancakes: Cook each side for about 3-4 minutes or until golden brown and crisp. Use a spatula to flip carefully and fry the other side. Adjust heat as necessary to prevent burning while ensuring thorough cooking.
- Drain and serve: Once cooked, transfer the pancakes to a paper towel-lined plate to absorb excess oil. Serve warm as a savory snack or side dish with your choice of dipping sauce.
Notes
- Be sure to squeeze out excess moisture from the shredded potatoes to help the pancakes crisp up during frying.
- You can substitute cheddar cheese with mozzarella or a Korean cheese blend for a different flavor.
- For extra flavor, add a small amount of chopped kimchi or green chili to the batter.
- Serve with soy sauce, gochujang, or a dipping sauce made with vinegar and chili for an authentic Korean experience.
Keywords: Korean potato pancakes, Gamjajeon, potato cheese pancakes, Korean snack, savory pancakes, cheesy potato pancakes