If you’ve ever wandered the bustling streets of Korea and tasted the irresistible charm of street food, then you’re in for a real treat with this Korean Cheese Pancakes Recipe. These golden, crispy-on-the-outside, gooey-on-the-inside pancakes combine the comforting stretch of mozzarella cheese with the fresh kick of green onions, creating a snack that’s utterly addictive. Whether you’re craving something savory for a quick bite or want to impress friends with an easy yet dazzling appetizer, this recipe captures all the magic of Korean street food in your own kitchen.
Ingredients You’ll Need
Gathering these simple, yet essential ingredients is the first step to experiencing the magic of Korean Cheese Pancakes. Each one plays a crucial role—from creating the perfect batter texture to delivering that signature cheesy pull and subtle savory notes.
- 1 cup all-purpose flour: Forms the base of the pancake, giving structure and softness.
- 1 tablespoon cornstarch: Adds lightness and crispiness to the crust.
- 1/2 teaspoon baking powder: Helps the pancakes rise just enough for a tender bite.
- 1/2 teaspoon salt: Enhances the overall flavor and balances the cheese.
- 3/4 cup cold water: Keeps the batter cool and smooth for perfect consistency.
- 1 large egg: Binds ingredients together while adding richness.
- 1 cup shredded mozzarella cheese: The star ingredient that melts into gooey perfection.
- 2 green onions (thinly sliced): Lends a mild, fresh bite and a pop of color.
- 1 tablespoon vegetable oil (for frying): Ensures a crisp, golden exterior without sticking.
- Optional gochugaru (Korean red pepper flakes) or sesame seeds for topping: Adds a touch of heat or nutty crunch, making each bite even more exciting.
How to Make Korean Cheese Pancakes Recipe
Step 1: Prepare the Batter
Start by whisking together the all-purpose flour, cornstarch, baking powder, and salt in a mixing bowl until well combined. In a separate bowl, beat the egg with cold water, then gently pour the wet ingredients into the dry. Stir just until everything comes together—be careful not to overmix, as you want a light, airy batter. Finally, fold in the shredded mozzarella and sliced green onions, which will bring those signature flavors to the pancakes.
Step 2: Heat the Pan and Add Oil
Heat a nonstick skillet over medium heat. Add the vegetable oil and let it shimmer. This is crucial for creating that beautifully crispy golden crust, so don’t rush—allow the oil to get hot enough before adding the batter.
Step 3: Cook the Pancakes
Pour half of the batter into the hot pan and spread it evenly into a round pancake about 1/2 inch thick. Cook for 3 to 4 minutes until the bottom turns golden and crisp. With a careful flip, cook the other side for another 3 to 4 minutes, allowing the cheese to melt inside and the pancake to cook through perfectly. Repeat with the remaining batter.
Step 4: Slice and Garnish
Transfer the cooked pancakes to a cutting board and slice them into wedges. Sprinkle with optional gochugaru or toasted sesame seeds for an extra burst of flavor and texture. Serve immediately for that irresistible melty cheese experience.
How to Serve Korean Cheese Pancakes Recipe
Garnishes
Simple garnishes like a sprinkle of gochugaru bring warmth and mild spice to the pancakes, while toasted sesame seeds add a subtle crunch and nutty aroma. Fresh green onion slices on top can amplify the vibrant color and fresh flavor that linger in every bite.
Side Dishes
These pancakes shine brightest as a snack or appetizer, but pairing them with a tangy dipping sauce—like soy sauce mixed with a splash of rice vinegar and a hint of honey or chili oil—takes the flavor up a notch. Serve alongside a crisp cucumber salad or light kimchi for added dimension and balance.
Creative Ways to Present
Presentation can be as fun as making these pancakes! Try stacking a few wedges and layering between sheets of crisp lettuce to create handheld wraps. Or arrange the wedges on a platter with small bowls of dipping sauces for an interactive party appetizer that invites everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Because the cheese can firm up and the pancake soften, it’s best to reheat them soon to enjoy their optimal texture.
Freezing
To freeze, let the pancakes cool completely, then wrap each piece individually in plastic wrap or parchment paper before placing them into a freezer-safe bag. They will keep well for up to one month, making them a convenient snack option anytime.
Reheating
Reheat frozen or refrigerated pancakes in a skillet over medium heat. Adding a little oil helps restore that crispiness on the outside while melting the cheese inside beautifully. Avoid microwaving if possible, as it can make the pancakes soggy.
FAQs
Can I use other types of cheese instead of mozzarella?
Absolutely! While mozzarella gives you that perfect melt and stretch, cheeses like cheddar or Monterey Jack can add sharper flavors. Just keep in mind the melting characteristics may differ slightly.
Is this recipe spicy?
The basic pancakes themselves are mild and cheesy. If you add gochugaru as a topping or mix in kimchi, that’s where the gentle heat and tang come in to awaken your taste buds.
Can I make these gluten-free?
Yes! Substituting the all-purpose flour with a gluten-free blend that includes a binder like xanthan gum works well. Just be sure to check the ingredient labels to keep the texture enjoyable.
How thick should I make the pancakes?
A thickness of about 1/2 inch is ideal. It ensures the outside gets crispy while the inside cooks through and the cheese melts evenly without leaking out.
What’s the best dipping sauce to serve with Korean Cheese Pancakes?
A simple mix of soy sauce, rice vinegar, and a touch of honey or chili oil complements the savory, cheesy pancakes perfectly. It adds a balance of salty, sour, and sweet notes that elevate every bite.
Final Thoughts
There’s something incredibly satisfying about biting into a warm, cheesy pancake with just the right amount of crisp. This Korean Cheese Pancakes Recipe is a fantastic way to bring a lively piece of Korean street food culture right into your own home kitchen. Whether you whip them up for a quick snack or a crowd-pleasing appetizer, they’re sure to become one of your new favorites. So don’t hesitate—grab your ingredients, get cooking, and enjoy that ooey-gooey, savory goodness with everyone you love!
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Korean Cheese Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 pancakes (about 6 servings)
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Cheese Pancakes are a deliciously cheesy and savory snack made with a crisp golden batter filled with melted mozzarella and fresh green onions. Perfectly pan-fried to a golden brown, these pancakes are a popular Korean street food that you can easily prepare at home. They make a tasty appetizer or snack, with a satisfying combination of crispy edges and gooey, cheesy interiors.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cold water
- 1 large egg
Filling
- 1 cup shredded mozzarella cheese
- 2 green onions, thinly sliced
For Cooking and Topping
- 1 tablespoon vegetable oil (for frying)
- Optional: gochugaru (Korean red pepper flakes) or sesame seeds for topping
Instructions
- Prepare the dry batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to combine the dry ingredients evenly.
- Mix wet ingredients: In a separate bowl, beat the large egg and cold water together until blended, then pour this into the dry ingredients. Stir the mixture gently until just combined without overmixing to keep the batter light.
- Fold in cheese and green onions: Carefully fold the shredded mozzarella cheese and sliced green onions into the batter, ensuring they are evenly incorporated without deflating the mixture.
- Heat the skillet and oil: Place a nonstick skillet over medium heat and add the vegetable oil, allowing it to heat until shimmering but not smoking.
- Cook the pancakes: Pour half the batter into the skillet, spreading it evenly into a rounded pancake about 1/2 inch thick. Cook for 3–4 minutes until the bottom is golden brown and crisp.
- Flip the pancake: Carefully flip the pancake using a spatula, cooking the other side for an additional 3–4 minutes until the cheese is melted and the pancake is thoroughly cooked through.
- Repeat for remaining batter: Remove the cooked pancake and repeat the cooking process with the remaining batter to make the second pancake.
- Slice and serve: Transfer pancakes to a cutting board and slice into wedges. Sprinkle with optional gochugaru or sesame seeds for extra flavor. Serve warm alone or with a dipping sauce made from soy sauce, rice vinegar, and a touch of honey or chili oil.
Notes
- Enjoy these pancakes fresh for the best experience with melty cheese and crisp edges.
- You can add finely chopped kimchi or other vegetables to the batter for additional flavor and texture.
- Use a nonstick skillet and moderate heat to prevent sticking and burning.
- Adjust thickness and cooking time slightly if you prefer thinner or thicker pancakes.
