Go Back

Korean Potato Pancakes with Cheese (Gamja Jeon)

Korean potato pancakes with cheese are thin, extra-crispy gamja jeon made with grated russet potatoes and melted mozzarella inside. Pan-fried in a golden, lacy pattern, they’re finished with a savory dipping sauce beside them.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Korean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Korean potato pancakes
  • 3 large russet potatoes peeled and grated
  • 1 cup mozzarella cheese shredded
  • 1 egg
  • 3 tbsp potato starch or cornstarch
  • 1 tsp salt
  • 2 garlic cloves minced
  • 2 green onions chopped
  • 1 vegetable oil for frying for a generous layer
Dipping sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 0.25 tsp red pepper flakes

Equipment

  • 1 cast iron skillet

Method
 

Prep the potato mixture (for maximum crispiness)
  1. Grate the peeled russet potatoes and squeeze out as much liquid as possible; this step is essential for crispiness. Keep squeezing until the shreds look noticeably drier, indicating less moisture in the batter.
  2. Mix the drained grated potatoes with shredded mozzarella, egg, potato starch, salt, minced garlic, and chopped green onions. Stir until evenly combined and the mixture looks cohesive enough to spread into thin rounds.
Pan-fry the gamja jeon
  1. Heat a generous layer of vegetable oil in a skillet over medium-high heat. The oil is ready when it shimmers and actively sizzles on contact with a small bit of potato mixture.
  2. Spread about 1/4 cup of the potato mixture into the pan and press flat into a thin pancake. Aim for a wide, even circle so it cooks into crisp, lacy edges.
  3. Cook for 4–5 minutes per side until deeply golden and crispy. Flip when the underside is dark-golden with crisp edges and continue until the second side matches.
  4. Work in batches, keeping finished pancakes warm in the oven. Arrange them so they stay hot and crisp rather than steaming.
Make the dipping sauce and serve
  1. Mix soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes in a small bowl. Stir until the sugar dissolves and the sauce looks uniform.
  2. Serve the hot crispy potato pancakes with the dipping sauce alongside them. Add a visual check that the mozzarella is melted throughout and the edges are golden and lacy.

Notes

For the crispiest gamja jeon, squeeze the grated potatoes very well before mixing—excess moisture prevents browning and makes the cakes soft. Store leftover pancakes in the refrigerator up to 3 days; re-crisp in a hot skillet for best texture. Freezing isn’t recommended because fried potato cakes lose their lacy crunch when thawed. For a dairy-light option, use reduced-fat mozzarella and expect a slightly softer melt.