Korean Cheese Potato Pancakes - Interesting Asian Side Dishes

Crispy edges, gooey centers, and melty cheese—what’s not to love? These Korean Cheese Potato Pancakes might just become your new go-to comfort bite. Honestly, who knew that a couple of humble Korean Potatoes could turn into one of the most addictive Potato Side Dishes you’ll ever try? If you’ve got a few spuds hanging out in your pantry, this recipe is basically begging you to make it.

Now, let’s talk vibes. Think golden, crunchy outside with a fluffy potato base that hides a cheesy surprise inside. Sounds dreamy, right? And the best part? You don’t need a grocery store haul. This falls squarely in the “what can I whip up with random stuff I already have” category. IMO, that’s the beauty of Asian Cooking—simple ingredients, bold flavors, and maximum payoff.

I kept the ingredient list short, and here’s why: the dipping sauce steals the show. I went with a sweet-and-savory creamy garlic dressing, but seriously, don’t feel locked in. These pancakes are basically a blank canvas for sauces. Go spicy, go tangy, or dip them in ketchup if you’re feeling rebellious (no judgment).

If you’re into Asian Recipes that deliver serious flavor without hours in the kitchen, this one’s a winner. It’s snacky, it’s versatile, and it slides right into the category of Interesting Food Recipes that make your friends say, “Wait, you made that?” Honestly, this isn’t just Korean Food—it’s comfort food with a twist.

So, grab your skillet, grate those taters, and get ready for one of the easiest (and most fun) Asian Dishes you’ll ever make. Cooking And Baking doesn’t always have to be fancy; sometimes it just has to be cheesy. Bon appétit!

Korean Cheese Potato Pancakes

Yield: 5 pieces | Prep Time: 15 minutes | Cook Time: 15 minutes

Author: Aleda | Category: Appetizer

Ingredients

• 1 russet potato (about 400g)
• Salt, to taste
• 1 tbsp granulated sugar (add more if you like it sweeter)
• 1/4 cup (34g) cornstarch
• Mozzarella cheese, either shredded or small cubes
• High smoke point oil, for shallow frying

Instructions

1. Fill a large pot with water, sprinkle in some salt, and bring it to a boil.
2. Peel the potato and cut it into roughly 1-inch cubes. Drop them into the boiling water and cook for about 12 minutes, until soft enough for a fork to slide through easily. Drain thoroughly, then let the potato sit in the pot for 30 seconds to release extra moisture. Transfer the potato to a mixing bowl.
3. Sprinkle in the sugar and cornstarch, then stir until smooth. The texture should resemble thick, slightly lumpy mashed potatoes.
4. Divide the mixture into five equal portions (around 80g each). Shape each portion into a ball, then flatten slightly. Place about 10g of cheese in the center and fold the potato around it so the cheese is fully enclosed. Roll it into a smooth ball again, then gently flatten once more and shape the edges neatly with your hands.
5. Pour enough oil into a pan to coat the bottom generously. Heat over medium-high. Once hot, carefully place the potato balls in the pan. Cook 4–5 minutes per side, or until each side turns a golden brown. Flip carefully to keep the shape intact.
6. Remove from the pan and let them rest on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce.

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