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These Korean-inspired Potato Cheese Pancakes transform simple ingredients into an irresistible treat that combines crispy edges with a gooey cheese center. Each bite delivers the perfect balance of sweet and savory flavors, making them an ideal snack or unique appetizer.
After discovering these at a Korean street food festival, I knew I had to recreate them at home. Now they're my family's favorite weekend treat, with everyone gathering in the kitchen to help assemble them.
Essential Ingredients Selection
- Starchy potatoes: Russet or Yukon Gold work best
- Fresh mozzarella: Small balls for perfect portions
- Condensed milk: Adds subtle sweetness
- Cornstarch: Creates ideal texture
- Brown sugar: Complements cheese filling
- Quality oil: For perfect crispy exterior
- Sea salt: Balances sweetness
Detailed Step-by-Step Instructions
- Potato Preparation:
- Leave skins on while boiling. Cook until completely tender. Drain thoroughly. Peel while warm. Mash immediately. Keep warm while working.
- Dough Creation:
- Mix potatoes with condensed milk. Add sugar and salt. Incorporate cornstarch gradually. Check consistency. Adjust if needed.
- Filling Process:
- Divide dough evenly. Flatten into circles. Roll cheese in brown sugar. Place in center. Seal edges completely. Press gently. Check for holes.
- Cooking Method:
- Heat pan properly. Add enough oil. Place pancakes carefully. Monitor temperature. Watch for golden color. Flip once only. Drain on paper towels.
- Final Assembly:
- Let cool slightly. Garnish as desired. Serve while warm. Provide dipping sauces. Add optional toppings.
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These pancakes have become our Sunday afternoon tradition. The way the cheese melts and creates strings when pulled apart brings smiles every time, especially from my youngest who calls them 'magic pancakes.'
Making Perfect Centers
The key to perfectly melted centers lies in sealing the edges well and controlling the heat. I've found that medium-low heat allows the cheese to melt completely without burning the exterior.
Storage Solutions
While best enjoyed fresh, you can prepare the dough ahead and store it covered in the refrigerator. Just bring to room temperature before forming and cooking.
Serving Suggestions
We love these with various dipping sauces - sweet chili sauce, ketchup, or even maple syrup. For parties, I make mini versions and serve them as appetizers.
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These Korean Potato Cheese Pancakes have become my signature comfort food recipe. The combination of crispy exterior, chewy interior, and melty cheese center creates something truly special that brings everyone to the kitchen, drawn by the irresistible aroma and promise of that perfect first bite.
Frequently Asked Questions
- → Why leave the potato skins on while boiling?
- Cooking potatoes with skins on helps retain nutrients and flavor in the flesh.
- → Can I make the dough ahead?
- Yes, but store in the refrigerator and bring to room temperature before shaping.
- → Why coat the cheese in brown sugar?
- The brown sugar creates a sweet contrast to the savory potato and cheese.
- → What type of potato works best?
- Starchy potatoes like Russets work best for achieving the right texture.
- → How do I prevent cheese from leaking?
- Ensure the potato dough completely seals around the cheese ball with no gaps.