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Korean Potato Pancakes with Cheese (Gamja Jeon)

Korean potato pancakes with cheese are made with grated russet potatoes for a lacy, extra-crispy gamja jeon style pancake. Shredded mozzarella melts throughout, and you serve them hot with a quick soy-rice vinegar dipping sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Korean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Korean potato pancakes
  • 3 large russet potatoes Peeled and grated; squeeze out as much liquid as possible for crispiness.
  • 1 cup mozzarella cheese Shredded; melted throughout the pancakes.
  • 1 egg Helps bind the potato mixture.
  • 3 tbsp potato starch or cornstarch For crisp, golden structure.
  • 1 tsp salt
  • 2 garlic cloves Minced.
  • 2 green onions Chopped.
  • 0.5 vegetable oil For frying (enough to create a generous frying layer).
For the dipping sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 0.25 tsp red pepper flakes To taste, for heat.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the potato mixture
  1. Grate the potatoes, then squeeze out as much liquid as possible; the drier the grated potato, the crispier the pancakes will be.
  2. In a bowl, mix the drained grated potato with mozzarella, egg, potato starch, salt, garlic, and green onions until evenly combined.
Fry the pancakes
  1. Heat a generous layer of vegetable oil in a skillet over medium-high heat until hot.
  2. Spread about 1/4 cup of the potato mixture into the pan and press flat, then cook 4–5 minutes per side until deeply golden and crispy.
  3. Work in batches so the pan stays hot; transfer finished pancakes to a sheet pan and keep warm in the oven while you fry the rest.
Serve with the dipping sauce
  1. Mix soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes until the sugar dissolves.
  2. Serve the hot, crispy Korean potato pancakes alongside the dipping sauce.

Notes

For the crispiest gamja jeon, squeeze the grated potatoes very well and don’t overcrowd the skillet—give each pancake room to fry. Refrigerate leftovers in an airtight container for up to 3 days; re-crisp in a hot skillet or oven until warmed through. Freezing is not recommended because the potato texture softens after thawing. For a dairy-light swap, use shredded low-moisture mozzarella or a plant-based mozzarella that melts well.