Gamjajeon Potato Cheese Pancakes

Why You’ll Love This Recipe

I love how these potato cheese pancakes bring a crispy, golden crust with a gooey, melty cheese center in every bite. They’re simple to make, use basic ingredients, and are incredibly satisfying—whether I serve them as a snack, appetizer, or a fun side dish. The contrast of crunchy exterior and cheesy interior is unbeatable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large russet potatoes, peeled and coarsely shredded

• 1 small onion, finely grated

• 2 scallions, thinly sliced

• 1 teaspoon salt

• ½ teaspoon pepper

• 3 tablespoons all-purpose flour

• 1 large egg, lightly beaten

• ½ cup shredded mozzarella cheese (or mild cheddar)

• Vegetable oil, for frying

Directions

1. I place shredded potatoes in a clean towel, wring out as much liquid as possible, then transfer them to a large bowl.

2. I add grated onion, scallions, salt, pepper, flour, and egg, then mix until I get a cohesive batter.

3. I heat 2 tablespoons of oil in a nonstick skillet over medium heat.

4. I scoop about ¼ cup of the potato mixture into the skillet and flatten it into a round pancake (~3 inches wide).

5. I add about 1 tablespoon of shredded cheese to the center, then top it with another spoonful of potato batter and press down to seal the cheese inside.

6. I cook each pancake for 4–5 minutes on one side until deep golden, flip carefully, and cook another 3–4 minutes until fully crisped and cooked through.

7. I transfer them to a paper towel–lined plate and repeat with the remaining batter, adding more oil as needed.

8. I serve hot with dipping sauces like gochujang mayo, soy-vinegar, or sour cream.

Servings and Timing

• Yield: 6 pancakes

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

• Calories: ~180 kcal per pancake

Variations

• I use sweet potatoes for a different flavor twist.

• I add a pinch of gochugaru (Korean chili flakes) to the batter for a mild kick.

• I mix a little grated carrot or zucchini for added color and texture.

• I swap the cheese for spicy pepper Jack or crumbled feta for variety.

• I form mini pancakes for bite-sized party appetizers.

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over medium heat or air fryer to restore crispness—microwaving makes them soggy.

FAQs

Can I make these ahead?

Yes—I prepare and shape the pancakes ahead, then refrigerate. I fry them fresh for best texture.

What cheese works best?

I use mozzarella for the gooey melt, but cheddar, fontina, or provolone work beautifully too.

How do I prevent them from falling apart?

Make sure to squeeze out the potatoes well, and don’t skip the egg and flour—they bind the mixture.

Can I freeze them?

I don’t recommend freezing these—they lose their crispness and get watery upon thawing.

What’s the best dipping sauce?

I love gochujang mayo or a mix of soy sauce, rice vinegar, and a dash of sesame oil.

Conclusion

These Gamjajeon Potato Cheese Pancakes are one of my favorite ways to turn simple ingredients into something crave-worthy. Crispy outside, cheesy inside, and endlessly dippable—they’re a guaranteed hit whenever I make them. I hope you enjoy making (and devouring) them as much as I do!