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

I can’t wait to share this Korean Potato Cheese Pancakes (Gamjajeon) recipe with you! These crispy little pancakes are such a joy to make and eat, especially when you want that perfect comfort snack that hits salty, cheesy, and a little crunchy all at once. What makes them really special is the combination of fluffy shredded potatoes with melted cheddar cheese oozing through – honestly, it’s like a little Korean twist on cheesy potato goodness.

If you’ve ever been curious about making Gamjajeon at home, this recipe is approachable and downright addictive. Plus, it’s great for a quick appetizer or a satisfying side dish. I love making a batch on a lazy weekend afternoon and pairing them with a simple dipping sauce or some kimchi for extra zing. Trust me, once you try these Korean Potato Cheese Pancakes (Gamjajeon) recipe, you’ll find plenty of excuses to make them again.

Ingredients You’ll Need

These ingredients are straightforward and come together beautifully to create the perfect texture and flavor balance. When you’re picking out your potatoes, aim for starchy ones like russets since they crisp up so nicely. And don’t skip the cheddar – it melts to that dreamy, gooey consistency that truly makes this dish stand out.

Russet potatoes: The star of the show! Their high starch content makes the pancakes crispy on the outside and tender inside.
Shredded cheddar cheese: Sharp or mild, just pick your favorite; it melts wonderfully and adds that cheesy punch.
Green scallions: For a fresh hint of flavor and a bit of color.
White sesame seeds: Adds a subtle nuttiness and a little crunch.
Eggs: Binds the mixture perfectly without making it too dense.
Cornstarch: Helps achieve that coveted crispy edge, so don’t swap it out.
Minced garlic: Just a touch, but it lifts the savory profile wonderfully.
Soy sauce: Adds a mild umami flavor depth.
Salt and black pepper: Essential for seasoning – taste as you go to get it just right.
Vegetable oil: For frying; a neutral oil with a high smoke point works best.

Variations

One of my favorite things about this Korean Potato Cheese Pancakes (Gamjajeon) recipe is how flexible it is. Once you get comfortable with the basics, you can easily tweak it based on what you have or your taste preferences.

Spicy twist: Add a pinch of Korean chili flakes or finely chopped fresh chili to the batter. I tried this one evening and it gave the pancakes a lovely kick without overpowering the cheese.
Vegetarian upgrades: Mix in some finely diced veggies like bell peppers or carrots for extra texture and flavor.
Cheese variations: Tried swapping cheddar for mozzarella or a mix of cheeses – it changes the texture but still tastes great.
Gluten-free version: Stick to cornstarch and make sure your soy sauce is gluten-free; you’ll have crispy pancakes safe for gluten-sensitive friends.

How to Make Korean Potato Cheese Pancakes (Gamjajeon) Recipe

Step 1: Prep and Shred the Potatoes

Start by peeling your potatoes and shredding them finely. I like to use the large holes on a box grater or a food processor with a shredding blade. A key tip here is to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth – this keeps your pancakes from being soggy. It’s a bit messy but absolutely worth it for that crisp finish.

Step 2: Mix All the Ingredients

Combine the shredded potatoes with the eggs, cornstarch, minced garlic, soy sauce, salt, pepper, and half of your green scallions and sesame seeds. Then fold in the shredded cheddar cheese gently so it’s evenly distributed but doesn’t clump. I find using a large bowl and a sturdy spoon works best. This mixture should hold together without being too wet.

Step 3: Fry to Golden Perfection

Heat vegetable oil in a non-stick skillet over medium heat – you want enough oil to cover the bottom but not too much that the pancakes are swimming. Scoop spoonfuls of the batter and gently press them flat into small rounds. Fry for about 3-4 minutes per side until golden and crispy. Resist the urge to flip too soon! Once both sides are beautifully browned and the cheese is melted, transfer to a paper towel-lined plate to drain excess oil.

How to Serve Korean Potato Cheese Pancakes (Gamjajeon) Recipe

The image shows a top view of ingredients placed on a white marbled surface. There are five whole brown potatoes with some dirt on them placed near the center and upper left. Surrounding the potatoes are several small clear glass bowls filled with different white powders and shredded cheese. Two bowls contain piles of white shredded cheese, textured with thin strands, positioned on the left and the upper right. Other bowls hold fine white flour and salt. Scattered close to the center and bottom are chopped green onions in small piles and a few whole green onions lie to the far right side. Everything is neatly arranged with natural lighting highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle a few extra toasted sesame seeds and chopped scallions on top for a simple, fresh finish. Adding a drizzle of soy sauce mixed with a little rice vinegar and sesame oil makes a fantastic dipping sauce. Sometimes I even like a small dab of gochujang on the side for a little heat.

Side Dishes

These pancakes pair beautifully with classic Korean sides like kimchi, pickled radish, or even a fresh seaweed salad. If you want something more filling, a warm bowl of steamed rice and some seasoned spinach (sigeumchi namul) complement their crispy-cheesy goodness perfectly.

Creative Ways to Present

For a fun party platter, I’ve stacked small Korean Potato Cheese Pancakes (Gamjajeon) recipe rounds, alternating with layers of dipping sauces in little bowls around the plate. I’ve also tried mini versions as bite-sized appetizers with toothpicks – guests love the cheesy surprise in each bite!

Make Ahead and Storage

Storing Leftovers

You can store leftover pancakes in an airtight container in the fridge for up to 2 days. I recommend layering them with parchment paper in between to prevent sticking. When I do this, they keep their flavor but do lose a bit of their crispness.

Freezing

If you want to freeze Korean Potato Cheese Pancakes (Gamjajeon) recipe for later, first freeze them individually on a baking sheet and then transfer to a freezer-friendly bag. This way, you can thaw just what you need. They freeze well and still taste great if reheated properly.

Reheating

To keep your pancakes crispy when reheating, pop them in a hot skillet with a little oil for a few minutes on each side rather than using the microwave. I’ve found this method restores most of that freshly cooked crunch and keeps the cheese melty inside.

FAQs

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

While russet potatoes are ideal for their starchiness and crisp finish, you can use Yukon Gold or other starchy potatoes. Just keep in mind waxier potatoes may result in a softer texture and less crispiness, so squeezing out excess moisture becomes even more important.
How do I prevent the pancakes from falling apart while frying?

Make sure to thoroughly mix the eggs and cornstarch with the shredded potatoes to bind the ingredients well. Also, pressing the pancakes gently but firmly in the pan helps them hold together. Avoid flipping prematurely to maintain their shape.
Can I make the Korean Potato Cheese Pancakes (Gamjajeon) recipe vegan?

You can make a vegan version by replacing eggs with a flax egg (ground flaxseed mixed with water) and using vegan cheese. Keep in mind the texture and binding properties might change slightly, so you may need to experiment a bit with ratios.
What’s the best way to serve these pancakes?

These pancakes are fantastic served warm with a simple dipping sauce made from soy sauce, vinegar, sesame oil, and optionally some chili flakes. Adding fresh scallions and toasted sesame seeds on top really brings everything together.
Can I prepare the mixture ahead of time?

While you can prepare the potato mixture ahead, I recommend frying the pancakes fresh for the best texture. If you do prepare in advance, store the batter in the fridge for no longer than a few hours and stir gently before frying.

Final Thoughts

This Korean Potato Cheese Pancakes (Gamjajeon) recipe really holds a special place in my kitchen. They bring together simple ingredients in a way that yields something cozy and exciting all at once. I genuinely hope you try making these pancakes—they’re an absolute crowd-pleaser and a comforting treat anytime you want something homemade with bags of flavor. Grab your grater and a block of cheddar, I promise you’ll fall in love with this recipe just like I did!