If you have yet to discover the joyful comfort of the Korean Cheese Pancake Recipe, get ready to treat your taste buds to an irresistible mix of crispy edges, gooey mozzarella, and savory green onions. This simple yet extraordinary dish captures the heart of Korean street food with a cheesy twist that’s perfect for any occasion, whether as a delightful appetizer or a snack to share with friends. The combination of textures and flavors makes every bite a celebration, encouraging you to gather around and savor every delicious moment.
Ingredients You’ll Need
The beauty of this Korean Cheese Pancake Recipe lies in its straightforward ingredients, each playing a crucial role in building flavor, texture, and that perfect golden crisp. From the light and fluffy batter to the stretchy mozzarella that melts to perfection, every component is essential for creating this delicious dish.
- 1 cup all-purpose flour: Provides the base structure for the pancake’s tender yet sturdy texture.
- 1/4 cup cornstarch: Adds lightness and helps achieve the crispy exterior we love.
- 1 teaspoon baking powder: Gives the batter a gentle rise, keeping it fluffy.
- 1/2 teaspoon salt: Balances flavors and enhances the overall taste.
- 1/2 teaspoon sugar: Adds a touch of sweetness to harmonize the savory ingredients.
- 1 cup cold water: Creates the perfect batter consistency and keeps it tender.
- 1 large egg: Binds the ingredients and enriches the batter for a lovely golden color.
- 1 cup shredded mozzarella cheese: The star ingredient, offering that ooey-gooey cheesiness every bite needs.
- 1/4 cup chopped green onions: Brings a fresh, bright flavor and a delightful pop of color.
- 1 tablespoon vegetable oil (for frying): Ensures a crispy, golden crust without overpowering the flavors.
- Sesame seeds and extra green onions (optional garnish): Adds a charming, nutty crunch and vibrant finishing touch.
How to Make Korean Cheese Pancake Recipe
Step 1: Prepare the Batter
Start by whisking together your flour, cornstarch, baking powder, salt, and sugar in a medium bowl. This blend creates the foundation for your pancake’s texture. Next, add the cold water and the egg, mixing until the batter is smooth and lump-free. The cold water helps keep the batter light, while the egg adds richness and helps bind everything together.
Step 2: Add the Cheesy Goodness and Green Onions
Gently fold in the shredded mozzarella and chopped green onions. These ingredients bring the signature cheesy flavor and a bit of freshness to every bite. Be careful not to overmix—just enough to evenly distribute the cheese and onions throughout the batter will do.
Step 3: Heat the Pan and Fry the Pancake
Warm up your vegetable oil over medium heat in a non-stick skillet. Once hot, pour in the batter and spread it out evenly into a circle about half an inch thick. Let it cook undisturbed for around 3 to 4 minutes until the bottom turns a gorgeous golden brown and the edges start crisping up.
Step 4: Flip and Cook the Other Side
Carefully flip the pancake over and cook the other side for another 3 to 4 minutes. This ensures the cheese melts perfectly inside while maintaining that irresistible crispy crust on both sides. When done, you should have a beautiful golden pancake that’s gooey in the center and crisp at the edges.
Step 5: Serve and Garnish
Transfer the pancake onto a cutting board, let it cool just a bit, then slice into wedges. Sprinkle with some sesame seeds and extra green onions for an eye-catching and tasty finish. Serve immediately while warm and gooey.
How to Serve Korean Cheese Pancake Recipe
Garnishes
Simple garnishes can elevate your Korean Cheese Pancake Recipe to a new level of deliciousness. Toasted sesame seeds add a subtle crunch and a nutty flavor that pairs beautifully with the savory cheese. Fresh green onions sprinkled on top not only enhance color but infuse a mild sharpness that balances the rich cheese perfectly.
Side Dishes
These pancakes pair wonderfully with light and refreshing sides like a crisp kimchi salad or a tangy cucumber salad to complement the richness. For dipping, a soy-based sauce with a touch of sesame oil, garlic, and a hint of vinegar provides a perfect contrast that keeps every bite exciting.
Creative Ways to Present
For a fun twist, try serving the pancake wrapped in crisp lettuce leaves with a dab of spicy gochujang sauce. You can also add a small scoop of kimchi on the side or roll the slices up with thinly sliced pickled radish for an extra burst of flavor. These creative presentations turn a humble dish into a party favorite!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries! Store them in an airtight container in the refrigerator for up to 2 days. The pancakes may lose some crispiness but will still taste delicious when reheated properly.
Freezing
To freeze, place cooled pancake slices on a parchment-lined tray and freeze until firm. Then transfer to a freezer-safe bag or container. Frozen pancakes keep well for up to 1 month, making them a convenient option for an easy snack later on.
Reheating
The best way to reheat Korean Cheese Pancakes is in a hot skillet with a little oil. This helps restore the crispy exterior while warming the melted cheese inside. Avoid microwaving if you want to keep the texture just right, as that can make the pancake soggy.
FAQs
Can I use other types of cheese instead of mozzarella?
Absolutely! While mozzarella gives that classic stretchy melt, you can experiment with cheeses like cheddar, Monterey Jack, or a mix for a unique twist. Just pick cheeses that melt well for the best texture.
Is this Korean Cheese Pancake Recipe gluten-free?
The traditional recipe uses all-purpose flour, which contains gluten. For a gluten-free version, you could try substituting with a gluten-free flour blend, though the texture may vary slightly.
Can I add vegetables or proteins to this pancake?
Sure! Chopped kimchi, diced bell peppers, or even cooked shrimp can be folded into the batter for extra flavor and heartiness. Just be careful not to overload the batter, or the pancake might not cook evenly.
What’s the best dipping sauce for this pancake?
A simple dipping sauce made with soy sauce, a dash of sesame oil, minced garlic, and a sprinkle of sugar works wonderfully. For some heat, add a bit of gochujang or chili flakes for a spicy kick.
How thin should I spread the batter?
About half an inch thick is perfect. This thickness allows the pancake to cook through evenly while giving room for the cheese to melt and create that delightfully crispy yet tender bite.
Final Thoughts
You really can’t go wrong with this Korean Cheese Pancake Recipe. It’s one of those dishes that instantly brings warmth, comfort, and a bit of excitement to the table. Whether you’re making it for a casual snack or a fun party appetizer, the combination of gooey cheese and crisp edges is sure to be a crowd-pleaser. So grab your ingredients, fire up the skillet, and dive into this cheesy delight—you’ll be so glad you did!
Print
Korean Cheese Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2–4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Cheese Pancake is a delicious savory treat combining a crispy, golden exterior with a melty mozzarella cheese center. This popular Korean street food dish is made from a simple batter enhanced with green onions and cooked on the stovetop to achieve the perfect balance of crunch and gooey cheese. It’s an appetizer that’s quick to prepare and perfect for sharing.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup cold water
- 1 large egg
Filling and Cooking
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 1 tablespoon vegetable oil (for frying)
Garnish (Optional)
- Sesame seeds
- Extra chopped green onions
Instructions
- Prepare the batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and sugar. Gradually add the cold water and egg while whisking until you achieve a smooth, lump-free batter. Gently fold in the shredded mozzarella cheese and chopped green onions, ensuring they are evenly distributed.
- Heat the pan: Place a non-stick skillet over medium heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking to ensure a crisp pancake.
- Cook the pancake: Pour the prepared batter into the skillet, spreading it evenly into a round shape about 1/2 inch thick. Cook for 3 to 4 minutes, or until the bottom side turns golden brown and the edges start to crisp, indicating it’s ready to flip.
- Flip and finish cooking: Carefully flip the pancake using a spatula, then cook the other side for another 3 to 4 minutes. This allows the cheese to melt properly and the pancake to become golden and crispy on both sides.
- Serve: Transfer the cooked pancake to a cutting board and let it cool slightly to avoid burns. Cut into wedges for easy serving. Optionally, garnish with sesame seeds and additional chopped green onions. Serve hot, ideally with a soy dipping sauce or your preferred accompaniment.
Notes
- For a spicy variation, mix in finely chopped kimchi or a small amount of gochujang into the batter before cooking.
- Serve with soy sauce or a soy-based dipping sauce to enhance the flavor profile.
- You can substitute mozzarella with other mild, melty cheeses if desired.
