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These Korean-style Potato Cheese Pancakes turn basic stuff into a mouthwatering snack with crunchy edges and melty cheese inside. Every bite gives you that perfect sweet-savory combo, making them great for casual snacking or when you've got company over.
I first tried these at a Korean food truck festival and couldn't wait to make them at home. They've become our go-to weekend treat, and everyone in my 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 perfectly
- Condensed milk: Brings a touch of sweetness
- Cornstarch: Gives you that perfect bite
- Brown sugar: Makes the cheese filling even better
- Quality oil: Helps get that nice crunch outside
- Sea salt: Cuts through the sweetness just right
Simple Cooking Instructions
- Potato Preparation:
- Keep the skins on for boiling. Cook them until soft. Drain them well. Take skins off while hot. Mash them right away. Don't let them cool down.
- Dough Creation:
- Combine your mashed potatoes with condensed milk. Put in sugar and salt. Mix in cornstarch bit by bit. Feel how thick it is. Add more stuff if needed.
- Filling Process:
- Split the dough into equal parts. Press each into flat circles. Coat cheese pieces in brown sugar. Put them in the middle. Close up all the edges. Push down gently. Make sure there aren't any gaps.
- Cooking Method:
- Get your pan nice and hot. Pour in enough oil. Add the pancakes carefully. Keep an eye on the heat. Look for a golden brown color. Only flip them once. Let them drain on paper towels.
- Final Assembly:
- Let them cool just a bit. Add any toppings you want. Enjoy them while warm. Put out some dipping sauces. Sprinkle on extras if you want.
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These pancakes have turned into our Sunday afternoon ritual. When you pull them apart and see those cheese strings stretch, everyone smiles, especially my little one who calls them 'magic pancakes.'
Achieving Gooey Middles
To get that perfectly melty center, you've gotta seal those edges well and watch your heat. I've learned that cooking on medium-low lets the cheese melt all the way through 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 to room temp before you shape and cook your pancakes.
Pairing Ideas
We like to dip these in all sorts of sauces - sweet chili, ketchup, or even some maple syrup. When I'm having friends over, I make tiny ones and put them out as finger food.
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These Korean Potato Cheese Pancakes have become my go-to comfort dish. That mix of crispy outside, soft inside, and melty cheese creates something really special that brings everyone running to the kitchen, drawn by the amazing smell and waiting for that first awesome bite.
Frequently Asked Questions
- → Why boil potatoes with skins on?
- It keeps more of the natural flavors and nutrients inside the potato.
- → Can the dough sit overnight?
- Sure, just pop it in the fridge and let it warm up before shaping.
- → What does the brown sugar do?
- The sugar boosts sweetness, which pairs well with the cheesy center.
- → What kind of potatoes should I use?
- Russets are the top pick for their starchy texture.
- → How do I keep cheese from leaking out?
- Make sure the dough's fully closed around the cheese ball.