Korean Potato Cheese Pancakes (Gamjajeon) Recipe

If you’re craving something crispy on the outside but soft, cheesy, and a little bit savory on the inside, you’ve got to try this Korean Potato Cheese Pancakes (Gamjajeon) Recipe. It’s one of those dishes that feels like a warm hug in pancake form—perfect for when you want something quick but super satisfying. The blend of mashed potatoes with melty cheddar and that subtle garlicky, savory kick makes it a snack or side you’ll find yourself coming back to again and again.

Honestly, Korean Potato Cheese Pancakes have become my go-to for casual get-togethers or even a cozy night in. They’re simple enough to whip up on a whim, but fancy enough to impress anyone at the table. Plus, if you love that irresistible crunch with gooey cheese oozing out, this recipe is going to be your fast track to flavor-town. Trust me, once you try this Korean Potato Cheese Pancakes (Gamjajeon) Recipe, it’s hard not to smile with every bite.

Ingredients You’ll Need

Each ingredient here plays a special role in balancing texture and flavor, so grabbing the freshest produce and good-quality cheese will make a big difference. Don’t worry, these simple pantry staples come together magically to create that crunchy-cheesy delight you’re after.

• Russet potatoes: They’re starchy and dry, which is perfect for making fluffy pancakes without a soggy texture.
• Shredded cheddar cheese: Goes wonderfully melty inside and adds a nice sharp flavor punch.
• Green scallions: They bring a fresh, slightly sharp bite that cuts through the richness nicely.
• White sesame seeds: Adds a subtle nutty crunch and a hint of toasty aroma.
• Large eggs: These bind everything together so your pancakes hold their shape while frying.
• Cornstarch: Helps crisp up the exterior — a little trick I always swear by for perfect texture.
• Minced garlic: For that signature savory depth you don’t want to skip.
• Soy sauce: A touch of saltiness and umami that elevates every bite.
• Salt and black pepper: To season and balance flavors.
• Vegetable oil: For frying – you need enough to get that golden, crisp crust without being greasy.

Variations

I like to tweak this Korean Potato Cheese Pancakes (Gamjajeon) Recipe now and then based on what’s in my fridge or what my family prefers—feel free to experiment and make it your own! It’s all about finding your favorite combo while keeping that crispy, cheesy goodness.

• Spicy variation: Adding a little gochujang or finely chopped kimchi to the batter gives the pancakes a fantastic, spicy kick that I sometimes crave.
• Herb twist: Fresh herbs like parsley or cilantro can lighten the flavors and add a burst of freshness.
• Gluten-free option: Swap cornstarch for potato starch or rice flour if you want to keep it gluten-free.
• Cheese swap: I’ve also tried mozzarella for a stretchier, gooier inside, which turned out amazing—just be ready for some serious cheesiness!
• Vegan adaptation: You can use a flax egg and vegan cheese substitutes, but expect a different texture—and that’s okay if you’re after a plant-based treat.

How to Make Korean Potato Cheese Pancakes (Gamjajeon) Recipe

Step 1: Prepare and grate the potatoes

First things first, peel your russet potatoes and grate them finely. I usually do this by hand because it helps me avoid over-processing — the texture really matters here. Once grated, squeeze out excess moisture through a clean kitchen towel or cheesecloth. This step is a game-changer because it keeps your pancakes from turning soggy or falling apart during frying.

Step 2: Mix the batter

In a large bowl, toss the grated potatoes with shredded cheddar, chopped scallions, white sesame seeds, minced garlic, soy sauce, salt, black pepper, eggs, and cornstarch. Mix everything well until the batter starts to bind together. If it feels too wet, add a little more cornstarch, but be careful not to overdo it—just enough to hold everything tight.

Step 3: Fry to golden perfection

Heat a generous layer of vegetable oil in a non-stick skillet over medium heat. Use a spoon to scoop small portions of the batter into the pan and gently flatten them with the back of the spoon. Fry each pancake for about 3-4 minutes per side, or until golden brown and crisp. The key here is patience—don’t rush flipping, or you might break them. Once cooked, drain on paper towels to remove excess oil.

How to Serve Korean Potato Cheese Pancakes (Gamjajeon) Recipe

Garnishes

I love topping Korean Potato Cheese Pancakes off with a sprinkle of extra sesame seeds and a dusting of finely chopped scallions for that fresh crunch. Sometimes, a drizzle of soy sauce or a quick dipping sauce made from soy, vinegar, and a dash of sugar really amps up the flavors and keeps things lively.

Side Dishes

For a full Korean-inspired meal, I usually pair these pancakes with simple kimchi and a light cucumber salad. They also go great alongside Korean barbecue or with a steaming bowl of spicy ramen for a comforting combo.

Creative Ways to Present

When I’ve had friends over, I like to stack these pancakes on a wooden board layered with fresh herbs and small bowls of different sauces—soy ginger dip, chili mayo, or even garlic aioli. It turns the humble pancake into a festive appetizer that everyone digs into right away.

Make Ahead and Storage

Storing Leftovers

Leftover Korean Potato Cheese Pancakes store beautifully in an airtight container in the fridge for up to 3 days. I usually layer them between parchment paper to avoid sticking, then reheat when ready to enjoy.

Freezing

If you have extra time, freezing these pancakes raw on a tray before transferring to a bag keeps their shape. Then you can pop them straight into a hot pan or oven from frozen, which is great for a quick snack any day of the week. Just don’t overcrowd the pan when cooking.

Reheating

To reheat, I recommend using a skillet over medium heat instead of the microwave—it brings back that crisp crust beautifully while warming the cheese inside perfectly. A quick flip after a few minutes on each side and you’re set!

FAQs

Final Thoughts

I genuinely feel that Korean Potato Cheese Pancakes (Gamjajeon) Recipe is one of those hidden gems that deserves a spot in your kitchen repertoire. Whether you’re making a quick snack or a side for a larger meal, they come through with crunchy edges and a warm, cheesy heart every time. Give them a try—you’ll find it’s much easier than you think, and the flavor payoff is absolutely worth it. If you share this in your home, I bet it’ll become a favorite just like it did in mine.

Korean Potato Cheese Pancakes (Gamjajeon) Recipe

★★★★★ 4.8 from 74 reviews

• Author: Touba
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 pancakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

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Description

Korean Potato Cheese Pancakes, or Gamjajeon, are crispy and savory pancakes made from shredded russet potatoes mixed with cheddar cheese, scallions, and a blend of seasonings. These golden fritters are pan-fried to perfection, offering a delightful combination of crispy exterior and gooey cheesy interior, perfect as a snack or appetizer.

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Ingredients

Scale 1x2x3x

Vegetables and Cheese

• 5 medium russet potatoes, peeled
• 1 cup shredded cheddar cheese
• 3–4 green scallions, finely chopped

Wet Ingredients

• 2 large eggs
• 1 tbsp soy sauce
• 2 tsp minced garlic

Dry Ingredients

• 0.25 cup cornstarch
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp white sesame seeds

Other

• Vegetable oil, for frying

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Instructions

1. Prepare Potatoes: Peel and finely shred the russet potatoes. Once shredded, use a clean kitchen towel or cheesecloth to squeeze out as much excess moisture as possible to ensure crispiness.
2. Mix Ingredients: In a large mixing bowl, combine the shredded potatoes, shredded cheddar cheese, finely chopped scallions, minced garlic, soy sauce, eggs, cornstarch, salt, black pepper, and white sesame seeds. Thoroughly mix until all the ingredients are evenly incorporated.
3. Heat Oil: In a large skillet or frying pan, pour in enough vegetable oil to cover the bottom and heat it over medium heat until shimmering but not smoking.
4. Form and Cook Pancakes: Scoop spoonfuls of the potato mixture and carefully add them to the hot oil, flattening them slightly with the back of the spoon to form pancakes about 3-4 inches in diameter. Cook each side for about 3-4 minutes or until golden brown and crispy.
5. Drain and Serve: Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Serve hot as an appetizer or side dish with dipping sauce of choice, such as soy sauce or spicy gochujang mayo.

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Notes

• Ensure potatoes are well drained to avoid soggy pancakes.
• Cheddar cheese adds a rich flavor, but you can substitute with mozzarella or a mild cheese if preferred.
• Adjust seasoning to taste, adding more salt or pepper as desired.
• These pancakes are best enjoyed fresh and hot for maximum crispiness.
• Use medium heat to cook the pancakes evenly without burning.

Keywords: Korean potato pancakes, Gamjajeon, cheesy potato fritters, Korean appetizers, savory pancakes