Korean Potato Cheese Pancakes (Gamjajeon) 

Korean Potato Cheese Pancakes—known as gamjajeon with a cheesy twist—are crispy on the outside, tender and savory inside, with melty mozzarella creating a delightful contrast. This dish brings the warmth of comfort food with minimal fuss, perfect for quick snacks, sides, or even light meals. With a naturally gluten-free base and the flexibility to adapt with herbs, seasonings, or extra ingredients, it’s a modern Korean favorite that’s sure to satisfy any cheese lover.

Ingredients

• 400 g (14 oz) russet potatoes, peeled and grated
  
  

• ¼ cup cornstarch
  
  

• ½ tsp salt
  
  

• ¼ tsp black pepper
  
  

• 2 large green onions, finely chopped
  
  

• 1 cup (120 g) mozzarella cheese, grated (or substitute cheddar or pecorino)
  
  

• Oil for cooking
  
  

Directions

1. In a large bowl, combine grated potatoes, cornstarch, salt, pepper, and green onions. Mix until ingredients are well incorporated.
   
   

2. Stir in the grated cheese until evenly distributed throughout the potato mixture.
   
   

3. Preheat a non-stick skillet over medium heat and add a light drizzle of oil.
   
   

4. Scoop spoonfuls of the potato mixture into the pan and gently spread into pancake shapes, keeping enough space between them.
   
   

5. Cook each pancake for about 3–4 minutes per side until golden brown and crispy.
   
   

6. While still in the pan, sprinkle a little more grated cheese on top of each pancake to melt.
   
   

7. Transfer to a serving plate and garnish with additional green onions if desired. Serve warm.

Nutrients (Estimated per pancake, 1 of 4)

• Calories: ~185 kcal
  
  

• Total Fat: ~8 g
  
  

  • Saturated Fat: ~4 g
    
    

• Carbohydrates: ~20 g
  
  

  • Fiber: ~2 g
    
    

  • Sugars: ~1 g
    
    

• Protein: ~7 g
  
  

• Cholesterol: ~20 mg
  
  

• Sodium: ~330 mg
  
  

• Calcium: ~130 mg
  
  

• Iron: ~1 mg
  
  

• Potassium: ~430 mg