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’ve ever craved something crispy on the outside but soft and melty on the inside, you’re going to fall head over heels for this Korean Potato Cheese Pancakes (Gamjajeon) recipe. These little golden beauties combine the humble potato with gooey cheddar cheese, a few simple seasonings, and a bit of crunchy sesame seeds to create a pancake that’s ridiculously tasty and surprisingly easy to make. I love whipping them up when I want a comforting snack or a side dish that’ll impress without too much fuss.

What really makes these Korean Potato Cheese Pancakes (Gamjajeon) special to me is that perfect balance of textures. The crispy edges and soft center with melted cheese make every bite an explosion of flavor and comfort. Plus, you don’t need fancy ingredients or equipment—just a few items you probably already have at home. Trust me, once you try this recipe, they’ll become your go-to whenever you’re looking to jazz up your potato game.

Ingredients You’ll Need

These ingredients work magic together. The potatoes provide that hearty base, while the cheddar cheese adds creamy richness. The sesame seeds and scallions bring fresh crunch and a mild nuttiness that rounds everything out just right. When shopping, opt for firm russet potatoes and a good sharp cheddar for maximum flavor.

Russet potatoes: Perfect for frying because they’re starchy and create that lovely crispy crust.
Cheddar cheese: Sharp cheddar melts beautifully for gooey pockets of flavor inside your pancakes.
Green scallions: Add brightness and a subtle oniony kick without overpowering.
White sesame seeds: Toast them lightly before adding to amp up their nutty flavor.
Eggs: They bind everything together, giving your pancakes structure.
Cornstarch: Helps crisp up the pancakes and keeps them from being soggy.
Minced garlic: Adds a subtle depth of aroma and savoriness.
Soy sauce: Just a bit to season and bring an umami boost.
Salt and black pepper: Basic seasoning to enhance all the flavors.
Vegetable oil: For frying — you want enough to create that beautiful golden crust.

Variations

I love how adaptable this Korean Potato Cheese Pancakes (Gamjajeon) recipe is. Depending on your mood or what’s in your pantry, you can switch things up easily. Personalizing this dish takes no time and can make it even more exciting to eat.

Spicy Kick: I sometimes add a pinch of red pepper flakes or chopped jalapeños to the mix for a little heat that pairs perfectly with the melty cheese.
Different Cheeses: Tried it with mozzarella for a milder, stretchier bite or a sharp gouda for a smoky twist – both turned out delicious!
Gluten-Free Option: Swapping cornstarch for potato starch or rice flour works well if you avoid gluten.
Herb Boost: Toss in fresh parsley or chives instead of scallions for a fresh herbal touch.

How to Make Korean Potato Cheese Pancakes (Gamjajeon) Recipe

Step 1: Prepare the Potatoes

Start by peeling and grating your potatoes using the large holes on a box grater or a food processor. Once shredded, place them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial — it prevents sogginess and helps your pancakes crisp up beautifully when fried. I usually do this over the sink to catch all that starchy water.

Step 2: Mix the Batter

In a large bowl, combine your grated potatoes with chopped scallions, minced garlic, shredded cheddar, eggs, cornstarch, white sesame seeds, soy sauce, salt, and black pepper. Stir everything gently until it’s evenly mixed but be careful not to mash the potatoes. This mix should be a little loose but hold together when formed into pancakes.

Step 3: Fry the Pancakes

Heat a generous amount of vegetable oil on medium heat in a non-stick skillet. Scoop about 2-3 tablespoons of the batter per pancake, flattening it gently with the back of your spoon to about ¼-inch thick. Fry each side for around 4-5 minutes or until golden and crispy. Don’t rush flipping — let them develop a sturdy crust first! Once done, transfer to a paper towel-lined plate to drain excess oil.

How to Serve Korean Potato Cheese Pancakes (Gamjajeon) Recipe

The image shows a white marbled surface with several ingredients neatly arranged. At the center, there is a clear bowl filled with a large pile of white flour. Surrounding it are five unpeeled potatoes with brown, slightly dirty skin. To the upper right of the flour bowl, there is a clear bowl filled with shredded yellow cheese, while directly below that, another clear bowl contains shredded white cheese. Scattered near the cheeses are chopped green onions in two small clear bowls, adding a pop of green color. Also present are small clear bowls holding a fine white powder, coarse white salt, and a white, solid scoop of fat or shortening. The arrangement is clean and bright, all on the white marbled surface, and the photo is taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little extra toasted sesame seeds and finely chopped scallions on top. Sometimes a drizzle of spicy mayo or a simple soy dipping sauce on the side adds an extra flavor punch. These garnishes bring freshness and highlight the savory notes of the pancakes.

Side Dishes

These pancakes are lovely alongside a crisp kimchi salad or simple steamed vegetables to balance the richness. You can also pair them with a light broth soup to keep the meal comforting and well-rounded.

Creative Ways to Present

For special occasions, I’ve served Korean Potato Cheese Pancakes stacked like mini sliders with a dollop of sour cream and a sprinkle of fresh herbs between layers. It’s fun, festive, and gets everyone digging in. Another idea is to cut them into bite-sized pieces and serve with toothpicks for party apps — they disappear fast!

Make Ahead and Storage

Storing Leftovers

Leftover Korean Potato Cheese Pancakes keep well in an airtight container in the fridge for up to 3 days. I recommend placing parchment paper between layers to keep them from sticking together. They’re great for an easy snack or to round out a meal later in the week.

Freezing

If you want to keep these longer, freeze them flat on a baking sheet before stacking with parchment paper in a freezer-safe container. This stops them from sticking and you can pull out just what you need. From my experience, they freeze and thaw beautifully without losing their crispiness once reheated correctly.

Reheating

I find the best way to reheat leftover pancakes is in a hot skillet with a little oil to revive that crispy texture on the outside. Microwaving makes them soft and a bit soggy, so I usually avoid that unless I’m in a hurry. A quick re-fry or even warming under a broiler for a minute or two works wonders.

FAQs

Can I use other types of potatoes for Korean Potato Cheese Pancakes (Gamjajeon)?

While russet potatoes are ideal because of their high starch content and crisping ability, you can use Yukon Gold potatoes for a creamier texture. Just be aware they might be a little less crispy on the outside.
Is it necessary to squeeze out the potato moisture?

Yes! Removing excess moisture is key to getting crispy Korean Potato Cheese Pancakes (Gamjajeon). Moisture makes the batter loose and pancakes soggy. So take your time with this step for best results.
Can I make these pancakes vegan?

You can swap the eggs for flax or chia egg substitutes and use vegan cheese alternatives. Keep in mind it might change the texture and taste slightly, but the basic concept still works.
What’s a good dipping sauce for Korean Potato Cheese Pancakes (Gamjajeon)?

A simple dipping sauce made from soy sauce, rice vinegar, a little sesame oil, and a touch of sugar complements the pancakes perfectly. You can add crushed garlic or chili flakes for extra flavor.
How do I prevent pancakes from sticking to the pan?

Use a well-seasoned non-stick skillet and enough oil heated to medium before adding the batter. Also, don’t try to flip too early—wait until the edges look set and the bottom is golden brown.

Final Thoughts

This Korean Potato Cheese Pancakes (Gamjajeon) recipe brings cozy comfort food to a new level with its satisfying mix of textures and flavors. I’ve lost count of how many times these have saved me when I need a quick snack or want to treat friends to something special. I really encourage you to give this recipe a try — once you taste that crispy, cheesy goodness, you’ll understand why it’s become one of my kitchen staples. It’s simple, fun, and ridiculously delicious, just like the kind of treat you want to share with friends over a casual kitchen chat.

Korean Potato Cheese Pancakes (Gamjajeon) Recipe

Ingredients You’ll Need

Variations