Korean Cheesy Potato Pancake (4 Ingredients ONLY!)
Fluffy Potatoes stuffed with Mozzarella Cheese, fried till crispy, and the stuffed cheese is gooey. I KNOW that this description got you drolling too!
Welcome to Day 11 of Cooking 15 Street Foods for 15 Days, and today we are making Korean Cheesy Potato Pancake – Hotteok that only requires FOUR simple ingredients! Who doesn’t love potatoes and cheese? When combined and pan-fried till golden brown, these Cheesy Potato Pancakes are irresistible! These pancakes are vegetarian-friendly, and anyone at any age will love them! If you are lactose or dairy-free, you can also use vegan cheese as well.
The secret to these FLUFFY Korean Cheesy Potato Pancake is Rice Flour. Rice Flours provides excellent texture and helps hold the shape of the pancake.
The general rule is for every 100g of Potato; you want to add 1.5 tbsp of Rice Flour. To ensure that the potato isn’t overly mushy, I recommend steaming the potato rather than boiling it. Slice the potato into 1-inch slices and steam for 20 minutes or until soft. Once it is soft, smash until smooth.
Next, add sugar and rice flour and continue mashing until everything is thoroughly combined. BE PATIENT! It may take around 5-10 minutes until everything is smooth but TRUST ME; it’s worth it!
I am using mozzarella cheese cubes today versus shredded cheese. After many tries, I find that cubed cheese is easier to work with, the filling doesn’t spill out, and you also get a better cheese pull! It also allows you to have more working time when pan-frying. I prefer flattening the pancakes after I add them in the oil as I find it easier to move when it is in a ball, but you can also flatten the pancake before putting it in the oil.
Nothing is better than eating these Stuffed Cheese pancakes while watching Kdrama! I nice glass of beer plus Cheesy Pancake is my favorite nighttime guilty pleasure late-night snack.
I recommend making these Korean Cheesy Potato Pancake in bulk so you can have them either for breakfast, lunch, snack, or as an aside. Pan-fry the pancakes ahead of time and reheat in the air fryer, oven, or microwave.
The best part about these Korean Cheesy Potato Pancake is that you can customize them based on your liking!
You can add in any seasoning of your choice; I highly recommend garlic powder if you want to extra savory, or you can also incorporate any herbs of your choice. I also love drizzling chili oil on top, or I dip them in ketchup as well. It is your potato pancakes, and the options are endless!
Do you like CHEESY recipes? Here are more CHEESY Asian recipes that will blow your mind!
- Spicy & Cheesy Korean Rice Cakes -Tteokbokki!
- Creamy Seafood Baked Rice
- Cheesy Kimchi Bulgogi Quesadillas
- Creamy Bacon Miso Udon (EXTRA Creamy!)
- The BEST Kimchi Mac and Cheese
- CREAMY Crab Rangoon Dip with Homemade Wonton Chips
Ingredients
- 400g of Potatoes
- 6 tbsp of Rice Flour
- 2 tbsp of Sugar
- 1 cup of Mozzarella Cheese Cubes
- Garlic Salt (optional)
- Peel the potatoes and slice them into 1-inch slices. Place the Potato in a SHALLOW bowl and steam it for 20 minutes or until soft
- Smash the potatoes until smooth; if you like a little bit of texture, you can smash till 90% smooth.
- Add in rice flour and sugar and mix till thoroughly combined (around 5-10 minutes)
- Roll 2 ½ tbsp of dough into a ball and form a dent in the middle. Add in cheese cubes, and using your thumb, press the filling down and wrapping it up. Once it is closed, roll until it forms back into a ball
- In a pan, add in oil (enough of the potato is ⅓ covered) and turn the heat to medium-high. Once the oil is hot, add in the potato and lightly press it down to flatten. Fry for 3-4 minutes on each side or until golden brown. Keep an eye out to ensure the cheese isn’t bursting.
Korean Cheesy Potato Pancake – Hotteok
By Tiffy Cooks
Ingredients
- 400 g Potatoes
- 6 tbsp Rice Flour
- 2 tbsp Sugar
- 1 cup Mozzarella Cheese Cubes
- Garlic Salt optional
Instructions
- Peel the potatoes and slice them into 1-inch slices. Place the Potato in a SHALLOW bowl and steam it for 20 minutes or until soft
- Smash the potatoes until smooth; if you like a little bit of texture, you can smash till 90% smooth.
- Add in rice flour and sugar and mix till thoroughly combined (around 5-10 minutes)
- Roll 2 ½ tbsp of dough into a ball and form a dent in the middle. Add in cheese cubes, and using your thumb, press the filling down and wrapping it up. Once it is closed, roll until it forms back into a ball
- In a pan, add in oil (enough of the potato is ⅓ covered) and turn the heat to medium-high. Once the oil is hot, add in the potato and lightly press it down to flatten. Fry for 3-4 minutes on each side or until golden brown. Keep an eye out to ensure the cheese isn’t bursting.
Video
Notes
- The general rule is for every 100g of Potato; you want to add 1.5 tbsp of Rice Flour.
- To ensure that the potato isn’t overly mushy, I recommend steaming the potato rather than boiling it.
