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These Korean-style Potato Cheese Pancakes turn basic items into a mouthwatering treat with crunchy edges and melty cheese inside. Every mouthful hits that sweet-savory sweet spot, making them perfect for snacking or wowing guests.
I first tried these at a Korean food truck festival and couldn't wait to make them at home. They've turned into our go-to weekend snack, with everyone jumping in to help put them together.
Crucial Ingredients Breakdown
- Starchy potatoes: Go for Russet or Yukon Gold types
- Fresh mozzarella: Tiny balls work perfectly
- Condensed milk: Brings a hint of sweetness
- Cornstarch: Makes the texture just right
- Brown sugar: Pairs wonderfully with the cheese
- Quality oil: Helps get that nice crunch
- Sea salt: Cuts through the sweetness
Simple Cooking Walkthrough
- Potato Preparation:
- Keep the skins on for boiling. Cook till soft all through. Drain them well. Take skins off while still hot. Mash right away. Don't let them cool down.
- Dough Creation:
- Combine your potatoes with condensed milk. Throw in sugar and salt. Mix in cornstarch bit by bit. Feel if it's right. Add more stuff if needed.
- Filling Process:
- Cut the dough into equal parts. Squash each into round shapes. Coat cheese in brown sugar. Drop it in the middle. Close up all edges. Press down gently. Look for any openings.
- Cooking Method:
- Make sure the pan's nice and hot. Pour enough oil in. Drop pancakes in carefully. Keep an eye on the heat. Wait for golden brown. Only flip once. Set on paper towels after.
- Final Assembly:
- Let them sit briefly. Add any pretty toppings. Eat them while they're warm. Offer some dips. Sprinkle extras if you want.
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These pancakes have become our Sunday afternoon thing. When you pull them apart and see those cheese strings stretch out, everyone smiles, especially my little one who calls them 'magic pancakes.'
Nailing The Gooey Middle
Getting that perfect melty center comes down to good sealing and right heat. I've learned that cooking on medium-low lets the cheese get all gooey without burning the outside.
Keeping It Fresh
They taste best right away, but you can mix up the dough early and keep it in the fridge. Just let it warm up a bit before shaping and frying.
Pairing Ideas
We love dunking these in sweet chili sauce, ketchup, or even some maple syrup. When I'm having people over, I make tiny ones as finger food.
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These Korean Potato Cheese Pancakes have turned into my go-to comfort dish. That mix of crunchy outside, chewy middle, and melty cheese center makes something truly amazing that gets everyone running to the kitchen from the smell alone, all waiting for that first incredible bite.
Frequently Asked Questions
- → Why boil potatoes with skins on?
- It locks in the nutrients and boosts the flavor of the potato.
- → Can I prepare the dough early?
- Yep, just chill it in the fridge and let it warm up before shaping.
- → What’s the deal with sugar on the cheese?
- The brown sugar adds a sweet kick that balances the cheesy and savory notes.
- → Which potatoes make the best dough?
- Go with Russets or other starchy ones for great texture.
- → How can I keep cheese from oozing out?
- Be sure to seal the potato paste completely around the cheese ball.