Korean Cheese Pancake

The moment the pan hit the heat, the aroma of sizzling potatoes and melting cheese wafted through the kitchen, a delightful symphony that beckoned everyone to gather around. This is not just a dish; it’s an experience that bridges comfort and indulgence in every golden bite. Imagine crisp edges giving way to stretchy mozzarella, perfectly encapsulated in a fluffy potato pancake. Each mouthful is like a warm hug, making it impossible to resist going back for another.

What makes this recipe shine

What sets this dish apart is its harmony of flavors and textures. The slight sweetness from the sugar, the tender softness of the steamed potato, and the gooey richness of mozzarella combine in a way that is simply irresistible. Plus, with just a handful of ingredients, this Korean cheese pancake can easily become a weeknight staple or a crowd-pleaser at gatherings. A reader once remarked, “I didn’t think something so simple could taste so incredibly good!”

How this dish comes together

Cooking this delightful pancake is a breeze! With a few steps, you’ll end up with a beautifully golden treat that’s as satisfying to make as it is to eat. Start by steaming the potato to achieve that soft, creamy base, and then mix in rice flour, sugar, and salt. This is where the magic begins—once you’ve formed the dough, you’ll wrap it around melty mozzarella, creating little pockets of joy. You’ll know the pan is ready when the oil shimmers enticingly, and soon enough, your kitchen will echo with the sounds of frying, filling the air with mouth-watering anticipation!

What you’ll need

Gather your items for this simple yet scrumptious dish:

• 1 medium-sized potato (300g)
• 2-3 tbsp rice flour
• 1 tbsp sugar
• ¼ tsp salt
• Shredded mozzarella cheese
• 1-2 tbsp oil (for cooking)

For the best results, opt for high-quality mozzarella that stretches beautifully when melted. If you want to get creative, consider adding a sprinkle of garlic powder or black pepper to boost the flavor profile!

How to cook it

1. Peel and chop the potato into chunks. Steam for 10-15 minutes until soft.
2. Transfer the steamed potatoes to a bowl. Add rice flour, sugar, and salt, and mash everything together until well-combined.
3. Scoop out a portion of dough into your palm and flatten it slightly. Place a generous amount of shredded mozzarella in the center, then wrap the dough around it, pinching to seal tightly.
4. Flatten the filled dough slightly again and heat oil in a frying pan over medium-high heat. Cook each pancake for about 10-12 minutes, turning until golden brown on both sides.

Serving suggestions

When it comes to plating these pancakes, simplicity is key. Serve them warm, garnished with a sprinkle of chopped green onions or a drizzle of soy sauce for an added kick. They pair wonderfully with a side of fresh kimchi, adding a crisp, spicy contrast to the creamy pancakes. For a light meal, consider pairing them with a simple salad or stir-fried vegetables.

Keeping leftovers fresh

If you happen to have any leftovers (which is rare!), they can be stored in the refrigerator for up to three days. Just ensure they cool completely before sealing them in an airtight container. For longer storage, you can freeze the uncooked pancakes, separating them with parchment paper, and they’ll keep well for up to a month. When you’re ready to enjoy them, simply thaw and cook as directed.

Helpful cooking tips

1. Make sure to steam the potatoes thoroughly; undercooked potatoes will lead to a mushy texture that won’t hold its shape.
2. For even crispier pancakes, consider preheating your pan and oil before adding the pancakes.
3. Don’t be shy about the amount of mozzarella; a generous filling will elevate these pancakes to another level.
4. Experiment with different fillings such as cooked mushrooms or diced vegetables for a fabulous twist.
5. Adjust cooking time depending on your stove; keep an eye on the pancakes to avoid burning.

Ways to customize it

Feel free to get creative! Swap out the mozzarella for a different cheese like cheddar or pepper jack if you’re looking for a sharper flavor. You could also add chopped scallions or other herbs for a burst of freshness. For a spicier version, incorporate a touch of chili flakes into the mashed potato mixture.

Frequently Asked Questions

What if I don’t have rice flour?

You can substitute with all-purpose flour, though the texture will be slightly different. Rice flour helps achieve that unique chewiness.

Can these pancakes be made ahead of time?

Absolutely! You can prepare the dough and fillings in advance. Just store them separately in the fridge and assemble when ready to cook.

How can I reheat leftover pancakes without losing crispiness?

To reheat, place them in a skillet over medium heat with a splash of oil. This will help regain that lovely crisp texture!

Korean Cheese Pancake

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A delightful Korean cheese pancake featuring crispy edges and melty mozzarella wrapped in a fluffy potato base.

• Total Time: 27 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 medium-sized potato (300g)
• 2–3 tbsp rice flour
• 1 tbsp sugar
• ¼ tsp salt
• Shredded mozzarella cheese
• 1–2 tbsp oil (for cooking)

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Instructions

1. Peel and chop the potato into chunks. Steam for 10-15 minutes until soft.
2. Transfer the steamed potatoes to a bowl. Add rice flour, sugar, and salt, and mash everything together until well-combined.
3. Scoop out a portion of dough into your palm and flatten it slightly. Place a generous amount of shredded mozzarella in the center, then wrap the dough around it, pinching to seal tightly.
4. Flatten the filled dough slightly again and heat oil in a frying pan over medium-high heat. Cook each pancake for about 10-12 minutes, turning until golden brown on both sides.

Notes

For an extra flavor boost, consider adding garlic powder or black pepper. Serve warm, garnished with chopped green onions or soy sauce.

• Author: alison
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Nutrition

• Serving Size: 1 pancake
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 20mg