Name: Korean Potato Cheese Pancakes (Gamjajeon) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean
Ingredients: 5 medium russet potatoes, peeled; 3-4 green scallions, finely chopped; 2 tsp minced garlic; 0.25 cup cornstarch; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp soy sauce; 2 large eggs; 1 cup shredded cheddar cheese; 2 tbsp white sesame seeds; Vegetable oil for frying

Let me tell you about one of my all-time favorite Korean comfort snacks—Korean Potato Cheese Pancakes (Gamjajeon) Recipe. These crispy little gems combine the simple earthiness of potatoes with melty, savory cheddar cheese, creating something that’s utterly addictive. Whether it’s a chilly afternoon craving or a fun appetizer for your next get-together, this recipe brings joy every single time.

What I really love is how quick and satisfying these pancakes are to make. You don’t need any fancy ingredients, just a handful of staples that transform into something magical when fried to golden perfection. Once you try my Korean Potato Cheese Pancakes (Gamjajeon) Recipe, I’m pretty sure it’ll become a requested regular in your kitchen, just like it did in mine!

Ingredients You’ll Need

Now, the magic is in the simplicity. Each ingredient has a purpose in creating the perfect balance of flavor and texture. When picking your potatoes, make sure to grab some russets for that ideal starchy bite that crisps up beautifully. I also recommend fresh scallions for that subtle punch of brightness.

Russet potatoes: They’re starchy, which means your pancakes will get crispy on the outside and tender inside.
Shredded cheddar cheese: I use sharp cheddar for a rich, melty surprise in every bite.
Green scallions: Fresh and finely chopped, they add a mild onion flavor and a pop of color.
White sesame seeds: Toasted or raw, they bring a subtle nuttiness and extra texture.
Large eggs: These help bind everything together without weighing the pancake down.
Cornstarch: This keeps the pancakes crisp and helps hold their shape.
Minced garlic: Adds a lovely depth of flavor and aroma that isn’t overpowering.
Soy sauce: For that umami kick and a hint of saltiness.
Salt and black pepper: Simple seasonings that round out all the flavors.
Vegetable oil: For frying; use neutral oil to get that perfect crisp.

Variations

I love playing around with this recipe to make it my own, and honestly, I encourage you to do the same! The base is flexible enough to handle tweaks, so feel free to swap ingredients or add your favorite extras.

Cheese choice: Sometimes I swap cheddar for mozzarella for a stretchier, milder cheese experience. It’s a game-changer if you like gooey melts.
Spice it up: Adding some finely chopped chili peppers or a pinch of red pepper flakes gives the pancakes a nice kick.
Herb additions: Fresh herbs like parsley or cilantro can brighten the flavor profile if you want a fresher finish.
Gluten-free option: Cornstarch works perfectly, but for extra crispness, you can add a bit of rice flour.
Vegan substitute: I haven’t tried it yet, but using flax eggs and a vegan cheese should be a good start for a plant-based twist.

How to Make Korean Potato Cheese Pancakes (Gamjajeon) Recipe

Step 1: Prep and Grate the Potatoes Like a Pro

Start by peeling your russet potatoes, then grate them finely using the smaller holes of your box grater. I find this texture key for pancakes that hold together well but still feel light. Once grated, place them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step can’t be skipped if you want crispy pancakes — excess water will make them soggy.

Step 2: Mix in the Flavor and the Cheese

Transfer your dried potatoes to a large bowl. Add the shredded cheddar, finely chopped scallions, sesame seeds, minced garlic, soy sauce, eggs, cornstarch, salt, and pepper. Use your hands or a sturdy spoon to mix everything thoroughly but gently. If the mixture feels too loose, a little more cornstarch will help bind it.

Step 3: Fry ‘Em Up Until Golden

Heat a generous amount of vegetable oil in a non-stick skillet over medium heat. Once hot, drop spoonfuls of your potato mixture into the pan, flattening each mound gently with the back of your spoon to form pancakes about 3-4 inches wide. Fry for about 3-4 minutes per side or until golden brown and crispy. Don’t overcrowd the pan — cooking in batches keeps the oil temperature steady and your pancakes perfectly crunchy.

How to Serve Korean Potato Cheese Pancakes (Gamjajeon) Recipe

The image shows raw ingredients arranged on a white marbled surface. There are five unpeeled potatoes with a light brown skin placed near the center. Surrounding them are several small clear glass bowls: one filled with shredded white cheese, another with a pile of white flour, and one bowl with a heap of a finer white powder. There are two smaller bowls filled with chopped green onions, scattered near a bunch of fresh green onions on the right edge. A small bowl of coarse salt and a small white scoop of solid white fat are also visible. The whole scene is lit naturally with soft shadows, giving a fresh, clean look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of sprinkling some extra toasted sesame seeds and finely sliced green onions on top right before serving. A drizzle of a simple soy or spicy dipping sauce (soy sauce mixed with a tiny bit of vinegar and chili flakes) also works wonders. These add a touch of sophistication without complicating the flavors.

Side Dishes

When I serve Korean Potato Cheese Pancakes (Gamjajeon) Recipe, I often pair them with light Korean-inspired sides like kimchi or pickled radishes. A steaming bowl of miso soup or a crisp green salad also complements the richness of the pancakes beautifully.

Creative Ways to Present

For special occasions, I like to plate these pancakes stacked with a little herb garnish on top, sprinkled sesame seeds for eye candy, and serve them with mini dipping bowls of different sauces — like spicy mayo or garlic soy. It feels festive and makes for a great appetizer spread at parties.

Make Ahead and Storage

Storing Leftovers

Leftover Korean Potato Cheese Pancakes (Gamjajeon) Recipe store well in an airtight container in the fridge for up to 3 days. I keep them separated by parchment paper to prevent sticking. This way, they hold their texture and flavor nicely.

Freezing

If you want to keep some on hand longer, I recommend freezing them before frying. Arrange flattened spoonfuls on a baking sheet lined with parchment and freeze until solid. Then transfer to a freezer bag. When you want to enjoy, just pan-fry from frozen, adding a minute or two to each side until crispy.

Reheating

For reheating, the best method is a quick pan-fry or toaster oven to revive that crisp exterior. Microwaving can make them soggy, which I try to avoid. This little extra step pays off big in taste and texture.

FAQs

Can I use other types of cheese in Korean Potato Cheese Pancakes (Gamjajeon) Recipe?

Absolutely! While cheddar offers a great sharpness and melt, you can use mozzarella for stretchiness or even a blend of cheeses, depending on your taste. Just pick something that melts well and complements the potato base.
How do I make sure my pancakes don’t fall apart?

Drying out your grated potatoes thoroughly and using enough eggs and cornstarch to bind the mixture are key. Also, avoid flipping too early—wait until the edges look set and golden before turning them over gently.
Can these pancakes be made gluten-free?

Yes! The recipe uses cornstarch which is naturally gluten-free. Just double-check your soy sauce (some contain gluten) or use tamari as a gluten-free alternative.
What’s the best oil to fry Korean Potato Cheese Pancakes (Gamjajeon) Recipe?

I like using neutral vegetable oil because it has a high smoke point and doesn’t interfere with the flavors. You could also use canola or sunflower oil. Avoid strong-flavored oils like olive oil for frying here.
Are Korean Potato Cheese Pancakes (Gamjajeon) Recipe good as leftovers?

Definitely! They’re even better the next day when reheated in a pan to crisp them back up. Just store them properly and avoid the microwave if you want to keep that delightful crunch.

Final Thoughts

I can’t recommend the Korean Potato Cheese Pancakes (Gamjajeon) Recipe enough—it’s like a warm hug from the inside out. Sharing this one with friends and family is always a hit, and the best part is how simple it is to make with ingredients you likely have around. So next time you want something crispy, gooey, and utterly comforting, give this recipe a whirl. I promise you’ll be hooked!