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
Scale
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.
