Korean Potato Cheese Pancakes (Gamjajeon) – Crispy, Chewy, & Gluten-Free

Introduction

If you have ever scrolled through TikTok or Instagram late at night, you have likely seen this phenomenon: a golden, crispy disk that is torn open to reveal a spectacular bridge of molten cheese.

This is a modern twist on Gamjajeon (Korean Potato Pancakes). Traditionally, Gamjajeon is a humble, rustic dish made of nothing but grated potato and salt. It is beloved for its texture—a unique combination of crispy edges and a chewy, mochi-like interior.

By stuffing this traditional dough with mozzarella cheese, we elevate it into the ultimate comfort food. It requires only three main ingredients, is naturally gluten-free, and delivers a crunch that rivals the best hash browns. Whether you are looking for a savory snack, a side dish, or a viral-worthy cheese pull, this recipe is foolproof.

Ingredients List

The magic of this recipe is the manipulation of potato starch. We don’t need flour; the potato provides its own binder.

The Potato Dough

3 Medium Russet Potatoes (approx. 1.5 lbs):
- Why Russet? High starch content. Waxy potatoes (like Red or Yukon Gold) have too much moisture and less starch, making it harder to get that crispy crust.
½ tsp Salt: Essential for flavor.
2–3 tbsp Cornstarch or Potato Starch: (Optional safety net).
- Note: Traditionalists use the sediment starch from the potato water (explained below), but adding a spoonful of dry starch guarantees the pancake holds together.

The Filling

1 cup Low-Moisture Mozzarella Cheese: Shredded or block cut into discs.
- The Stretch: Do not use fresh buffalo mozzarella (too watery). You need the firm, pizza-style mozzarella or string cheese sticks for the best structural integrity.

The Fry

Neutral Oil: Vegetable, Canola, or Grapeseed oil. You need a generous amount to shallow fry.

Sensory Note: The texture contrast is the star here. The exterior should shatter audibly when bitten, giving way to a soft, gummy potato layer and finally the creamy, salty cheese core.

Timing

This recipe requires a short “settling” period for the starch.

Prep Time: 20 minutes
Resting Time: 10 minutes (for starch separation)
Cook Time: 10 minutes
Total Time: ~40 minutes
Yields: 2 Large Pancakes or 4 Small Ones

Data Insight: Potatoes are roughly 80% water. If you try to fry the blended potato immediately without draining, the water will steam the pancake instead of frying it, resulting in a soggy, grey mess. Removing the liquid is the single most important scientific step in this recipe.

Step-by-Step Instructions

Step 1: Blend the Potatoes

Peel the potatoes and chop them into 1-inch chunks.
Place them in a blender or food processor. Add a splash of water (about ¼ cup) just to help the blades catch.
Pulse until the potatoes are a fine pulp. Do not puree into a liquid soup; you want a texture similar to grated apple.

Step 2: Extract the Water (The Crucial Step)

Place a fine-mesh sieve over a bowl. Pour the potato pulp into the sieve.
Use a spatula (or your hands) to press down hard on the pulp, squeezing as much liquid as possible into the bowl.
Save the liquid! Do not throw it away yet.
Set the squeezed potato pulp aside in a separate bowl.

Step 3: Harvest the Starch

Let the bowl of potato liquid sit undisturbed for 10 minutes.
The Science: You will see the white starch settle at the bottom.
Carefully pour off the water from the top. You will be left with a thick, white, chalky paste at the bottom. This is pure potato starch.
Scrape this white starch into the bowl with the dry potato pulp. Add the salt and extra cornstarch (if using). Mix well to form a dough.

Step 4: Assemble the Pancake

Take a handful of the potato dough and flatten it into a patty in your palm.
Place a generous amount of mozzarella cheese in the center.
Place another flattened patty of potato dough on top.
Seal: Pinch the edges together to encase the cheese completely. Shape it into a round, flat disk.

Step 5: The Shallow Fry

Heat a skillet over Medium heat with generous oil (enough to coat the bottom entirely).
Place the pancake gently into the oil. It should sizzle immediately.
Cook for 4–5 minutes on the first side. Look for golden-brown, lacy edges.
Flip: Cook for another 3–4 minutes on the other side.
Tip: If the pancake is thick, lower the heat slightly after the flip to ensure the cheese melts before the outside burns.

Nutritional Information

A delicious carb-heavy treat. Below is the estimated breakdown per small pancake (based on 4 servings).

Nutrient	Amount per Serving	% Daily Value*
Calories	280 kcal	14%
Total Fat	12g	18%
Saturated Fat	5g	25%
Carbohydrates	35g	12%
Fiber	3g	11%
Protein	9g	18%

Variations for the Recipe

Bacon & Cheese: Mix cooked, crumbled bacon bits into the potato dough before stuffing with cheese.
Spicy Kick: Add 1 tablespoon of finely chopped Kimchi or a sliced Jalapeño to the potato mixture.
Corn Cheese: Mix canned corn (drained) with the mozzarella filling for a sweet pop of texture.
The “Lazy” Version: If you don’t want to stuff them, simply mix the cheese into the batter and fry it as a flat pancake.

Serving Suggestions

The Dip:Gamjajeon is traditionally served with a dipping sauce (Yangnyeom-jang).
- Quick Mix: 2 tbsp Soy Sauce, 1 tbsp Rice Vinegar, 1 tsp Sugar, and 1 tsp Toasted Sesame Seeds.
The Drink: In Korea, savory pancakes (Jeon) are traditionally paired with Makgeolli (milky sparkling rice wine). The carbonation cuts through the oil perfectly.

Common Mistakes to Avoid

Skipping the Starch Separation:
- The Issue: Pouring the potato water down the sink.
- The Result: The pancake falls apart because it lacks a binder.
- The Fix: Patience! Wait for that white sediment to settle.
Not Enough Oil:
- The Issue: Treating this like a buttermilk pancake.
- The Result: Soft, mushy edges.
- The Fix: Jeon requires essentially shallow frying. Don’t be shy with the vegetable oil.
The “Blowout”:
- The Issue: Not sealing the edges.
- The Result: Cheese leaks out into the pan and burns.
- The Fix: Ensure the potato dough completely envelops the cheese with no cracks.

Storing Tips for the Recipe

Fresh is Best: These lose their crispiness quickly. Eat immediately.
Reheating: If you have leftovers, do not microwave (they will become rubbery). Reheat in a dry skillet over medium heat or in an Air Fryer at 350°F for 3 minutes to revive the crunch.
Freezing: Not recommended. The potato texture changes when frozen.

Conclusion

Korean Potato Cheese Pancakes are a testament to the versatility of the humble potato. With a little bit of technique (separating the starch), you can transform a raw russet into a gourmet, gluten-free snack that pleases both kids and sophisticated foodies. It’s crispy, it’s gooey, and it’s deeply satisfying.

Ready for the cheese pull? Get that blender out! If you try this recipe, please leave a star rating below and let us know: did you use string cheese or shredded? Don’t forget to subscribe to our newsletter for more viral Asian recipes.

FAQs

Q: Can I use frozen hash browns?

A: Yes, but the texture will be different (less chewy, more crumbly). Thaw them, mix with 2 tbsp cornstarch and 1 egg to bind them, then stuff with cheese.

Q: Why is my pancake gray?

A: Potatoes oxidize (turn brown/gray) when exposed to air. This is harmless, but if you want to prevent it, mix a tiny pinch of Vitamin C powder or a drop of lemon juice into the potato pulp.

Q: Can I grate the potatoes instead of blending?

A: Yes. Grating creates a texture more like a Swiss Rösti. Blending creates the traditional chewy Gamjajeon texture. Both work for this recipe!

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