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These Korean-style Potato Cheese Pancakes turn ordinary ingredients into a mouthwatering snack with crunchy edges and stretchy cheese inside. Every mouthful gives you that awesome sweet-salty combo, making them perfect for munching or serving to guests.
I first tried these at a Korean food truck festival and couldn't wait to make them at home. They've now become our go-to weekend treat, and my whole family jumps in to help put them together.
Key Ingredients Breakdown
- Starchy potatoes: Go for Russet or Yukon Gold types
- Fresh mozzarella: The little balls work great for stuffing
- Condensed milk: Brings a touch of sweetness
- Cornstarch: Helps nail the right texture
- Brown sugar: Pairs wonderfully with the cheese center
- Quality oil: Makes sure you get that nice crunch
- Sea salt: Cuts through the sweetness just right
Simple Cooking Instructions
- Potato Preparation:
- Keep the skins on during boiling. Cook until soft all the way through. Let them drain well. Take skins off while still hot. Mash right away. Don't let them cool down.
- Dough Creation:
- Combine potatoes with condensed milk. Sprinkle in sugar and salt. Mix in cornstarch bit by bit. Feel if it's the right thickness. Add more if needed.
- Filling Process:
- Split dough into equal parts. Pat each into flat circles. Coat cheese pieces in brown sugar. Put in the middle. Close the edges tight. Press down gently. Look for any openings.
- Cooking Method:
- Make sure the pan is hot enough. Pour in sufficient oil. Add pancakes with care. Keep an eye on the heat. Cook until golden. Turn just once. Put on paper towels after.
- Final Assembly:
- Wait a moment before handling. Add garnishes if you want. Eat them warm. Offer some dips on the side. Top with extras if you'd like.
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These treats have turned into our Sunday afternoon must-have. Watching the cheese stretch when you pull them apart always gets everyone smiling, especially my little one who calls them 'magic pancakes.'
Achieving Gooey Centers
Getting that perfectly melted middle comes down to closing the edges properly and watching your heat. I've learned that cooking on medium-low lets the cheese get all melty without burning the outside.
Keeping Leftovers
They taste best right away, but you can mix up the dough beforehand and keep it in the fridge with a cover. Just let it warm up a bit before you shape and cook them.
Ways To Enjoy Them
We really like dipping these in sweet chili sauce, ketchup, or even some maple syrup. When we have friends over, I make tiny ones that work great as finger food.
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These Korean Potato Cheese Pancakes have become my go-to comfort dish. That mix of crispy outside, chewy middle, and melty cheese inside makes something truly amazing that pulls everyone into the kitchen, drawn by the smell and the promise of that first amazing bite.
Frequently Asked Questions
- → Why are the potato skins kept on when boiling?
- Leaving the skins on locks in both flavor and nutrients during cooking.
- → Can the potato mixture be made ahead of time?
- Sure, just chill it in the fridge and allow it to warm up before forming cakes.
- → What’s the purpose of coating cheese in sugar?
- It adds a pop of sweetness that pairs perfectly with the savory potato and cheesy center.
- → Which type of potato gives the best results?
- Go for starchy varieties like Russets—they make the dough smooth and easy to work with.
- → How do I stop the cheese from leaking?
- Seal the dough fully around the cheese—no gaps should be left uncovered.