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These Korean-style Potato Cheese Pancakes turn everyday items into a mouthwatering snack that balances crunchy outsides with melted cheese inside. Every mouthful gives you that perfect sweet-savory combo, making them great for casual snacking or when guests come over.
I first tried these at a Korean food truck festival and couldn't wait to make them at home. They've turned into our go-to weekend treat, and now everyone in my family crowds into the kitchen wanting to help put them together.
Key Ingredient Breakdown
- Starchy potatoes: Go for Yukon Gold or Russet varieties
- Fresh mozzarella: The little balls work perfectly
- Condensed milk: Brings a gentle sweetness
- Cornstarch: Gives you just the right texture
- Brown sugar: Pairs wonderfully with the cheese
- Quality oil: Needed for that crispy finish
- Sea salt: Cuts through the sweetness nicely
Simple Cooking Instructions
- Potato Preparation:
- Keep the skins on for boiling. They should be super soft. Drain them well. Take skins off while they're still hot. Mash them right away. Don't let them cool down.
- Dough Creation:
- Combine your potatoes with the sweetened milk. Throw in sugar and salt. Slowly mix in cornstarch. Feel how sticky it is. Add more stuff if needed.
- Filling Process:
- Split the mixture up evenly. Push each piece into a flat circle. Coat cheese pieces in sugar. Put them right in the middle. Close up all the edges. Press down lightly. Look for any openings.
- Cooking Method:
- Make sure your pan's nice and hot. Pour in enough oil. Drop pancakes in carefully. Keep an eye on the heat. Wait for golden brown edges. Just flip once. Put on paper towels after cooking.
- Final Assembly:
- Wait a minute before eating. Add any toppings you want. Eat them while they're warm. Set out some sauces. Sprinkle with extras if you want.
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These tasty treats have become our Sunday afternoon must-have. When you pull them apart and see those cheese strings stretch out, it makes everyone smile, especially my little one who calls them 'wizard pancakes.'
Nailing That Gooey Middle
Getting that perfectly melty center comes down to two things: closing up the edges properly and keeping your heat just right. I've learned that cooking on medium-low lets the cheese get all melty without burning the outside.
Keeping For Later
They taste best fresh off the pan, but you can mix up the dough early and keep it in the fridge with a cover on top. Just let it warm up a bit before you shape and cook your pancakes.
Ways To Enjoy Them
We love dunking these in all sorts of sauces from sweet chili to plain ketchup or even some maple syrup. When I'm having friends over, I make tiny ones that work great as finger food.
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These Korean Potato Cheese Pancakes have turned into my go-to comfort dish. That mix of the crispy outside, chewy middle, and melted cheese center makes something really special that gets everyone running to the kitchen when they smell that amazing aroma and want that first delicious bite.
Frequently Asked Questions
- → Why leave the potato skins on while boiling?
- Boiling with skins keeps the flavor and nutrients locked into the potato.
- → Can I prepare the dough in advance?
- You can, just keep it chilled and let it sit at room temperature before using.
- → Why sugar coat the mozzarella inside?
- The sugar adds a sweet offset to the cheesy and savory potato mix.
- → What type of potatoes should I use?
- Russets or starchy varieties work best for a smooth texture.
- → How can I keep the cheese from leaking?
- Make sure the potato dough completely surrounds the cheese with no openings.