If you have ever dreamed of sinking your teeth into something irresistibly crispy on the outside and wonderfully gooey on the inside, then this Korean Cheese Pancake Recipe is the answer to all your cravings. This delightful dish combines the warm, melty goodness of mozzarella and cheddar cheeses with the bold, savory spices typical of Korean cuisine, resulting in a snack or appetizer that is simply unforgettable. Whether you’re cooking for a cozy night in or impressing friends at your next gathering, this cheesy pancake will quickly become a cherished favorite.
Ingredients You’ll Need
This Korean Cheese Pancake Recipe uses a short list of simple, accessible ingredients that each play a crucial role in delivering the perfect balance of flavor, texture, and color. From the fluffy batter to the savory mix-ins, every item adds a special touch.
- All-purpose flour: Forms the base of the batter, providing structure and a light texture.
- Cold water: Keeps the batter fresh and helps create that crispy exterior when fried.
- Salt: Enhances the overall flavor and balances the sweetness and spice.
- Sugar: Adds a slight touch of sweetness that complements the cheese perfectly.
- Baking powder: Introduces fluffiness and lift to the pancake for a tender bite.
- Black pepper: Brings a gentle heat to awaken your palate.
- Garlic powder: Injects a deep, aromatic layer of savoriness.
- Onion powder: Complements the garlic and intensifies the umami profile.
- Paprika: Adds warmth and a subtle smoky note while contributing vibrant color.
- Shredded mozzarella cheese: Melts beautifully for that stretchy, luscious cheese pull.
- Shredded cheddar cheese: Provides sharpness and richness to the cheesy filling.
- Chopped scallions: Offer a fresh, mild bite and a pop of green color.
- Vegetable oil: Essential for achieving the perfect crispy coating during frying.
How to Make Korean Cheese Pancake Recipe
Step 1: Prepare the batter
Begin by whisking together the all-purpose flour, cold water, salt, sugar, baking powder, black pepper, garlic powder, onion powder, and paprika in a large mixing bowl. The batter should be smooth and slightly runny, setting the stage for those wonderfully crispy edges.
Step 2: Add the cheese and scallions
Next, gently fold in the shredded mozzarella, shredded cheddar, and chopped scallions. Make sure they are evenly distributed so every pancake bites into cheesy, flavorful goodness with a fresh hint of oniony brightness.
Step 3: Heat the pan
Place a non-stick skillet over medium heat and pour in enough vegetable oil to generously coat the surface. This ensures each pancake crisps up nicely without sticking or burning.
Step 4: Cook the pancakes
Using a ladle, pour a round scoop of batter into the hot oil and spread it gently to form a circular shape. Cook each side for about 3-4 minutes until the outside is golden brown and enticingly crisp.
Step 5: Drain and repeat
Remove each finished pancake and place it on paper towels to drain any excess oil. Continue frying the remaining batter, adding more oil as needed to maintain that perfect frying temperature.
Step 6: Serve immediately
For the ultimate experience, serve your Korean cheese pancakes while still hot and melty alongside your favorite dipping sauces to elevate the flavors even more.
How to Serve Korean Cheese Pancake Recipe
Garnishes
Sprinkle additional chopped scallions or a pinch of red pepper flakes over the top of your Korean Cheese Pancake Recipe to add a burst of color and an extra kick of flavor. A drizzle of sesame oil or sprinkle of toasted sesame seeds also pairs beautifully by adding a nutty aroma that complements the cheese.
Side Dishes
Serve alongside a simple soy dipping sauce or a tangy gochujang-based sauce for a classic Korean touch. For a heartier meal, accompany the pancakes with a fresh cucumber salad or a crisp kimchi to bring refreshing contrasts and balance the richness.
Creative Ways to Present
Try stacking several cheese pancakes with layers of fresh herbs like cilantro or basil for a vibrant tower that looks stunning on any table. Alternatively, cut them into bite-sized pieces for a fun party platter that’s perfect for sharing and snacking.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Korean Cheese Pancake Recipe, store them in an airtight container in the refrigerator for up to 2 days. This helps keep the pancakes from drying out, although they are best enjoyed fresh.
Freezing
To freeze, place cooled pancakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month without losing much of their deliciousness.
Reheating
Reheat your pancakes in a skillet over medium heat or in a toaster oven to bring back their irresistible crispiness. Avoid microwaving as it tends to make them soft and less enjoyable.
FAQs
Can I use other types of cheese for the Korean Cheese Pancake Recipe?
Absolutely! While mozzarella and cheddar create the perfect balance of meltiness and sharpness, feel free to experiment with cheeses like gouda or Monterey Jack to suit your taste.
Is it necessary to use cold water in the batter?
Yes, cold water helps keep the batter light and allows the pancakes to develop a crispier crust during frying, which is key for the perfect texture.
Can I make this recipe gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free flour blend that is suitable for frying, and the pancakes will turn out just as delicious.
What dipping sauces pair best with Korean Cheese Pancakes?
Classic soy sauce mixed with a bit of vinegar and sesame oil is delicious, as is a sweet and spicy gochujang sauce which complements the cheesy, savory flavors beautifully.
How thick should I make the pancakes?
Pour enough batter to create pancakes about 1/4 inch thick. This thickness ensures they cook evenly to a crispy golden exterior while remaining tender and gooey inside.
Final Thoughts
There is truly nothing like the warm comfort of a cheesy, crispy pancake fresh from the pan, and this Korean Cheese Pancake Recipe brings that joy straight to your kitchen with simple ingredients and straightforward steps. Whether you’re sharing it with loved ones or indulging on your own, this dish offers a perfect combination of flavors and textures that will leave you craving more. Give it a try—you won’t regret it!
Print
Korean Cheese Pancake Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
This Korean Cheese Pancake recipe features a crispy, golden exterior with a melty, cheesy interior, enhanced with savory scallions and aromatic spices. Perfect as a snack or appetizer, these pancakes are quick to prepare and pan-fried to perfection, delivering a delightful combination of flavors and textures inspired by traditional Korean street food.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 cup cold water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
Filling
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped scallions
Cooking
- Vegetable oil for frying
Instructions
- Prepare the batter: In a mixing bowl, whisk together all-purpose flour, cold water, salt, sugar, baking powder, black pepper, garlic powder, onion powder, and paprika until a smooth batter forms without lumps.
- Add cheese and scallions: Gently fold in the shredded mozzarella cheese, shredded cheddar cheese, and chopped scallions until they are evenly distributed throughout the batter.
- Heat the skillet: Place a non-stick skillet over medium heat and add enough vegetable oil to coat the surface, heating until shimmering but not smoking.
- Form the pancakes: Pour a ladleful of batter into the skillet, spreading it gently into a round pancake shape about 1/4 inch thick.
- Cook first side: Allow the pancake to cook undisturbed for 3-4 minutes, or until the bottom is golden brown and crisp.
- Flip the pancake: Carefully flip the pancake using a spatula and cook the other side for another 3-4 minutes until golden brown and cooked through.
- Repeat cooking: Remove the cooked pancake to a paper towel-lined plate to drain excess oil. Add more oil to the skillet as needed and repeat the process with remaining batter.
- Serve hot: Serve the Korean cheese pancakes immediately while hot, accompanied by a dipping sauce of your choice such as soy sauce or a spicy chili paste.
- Enjoy: Savor the crispy, cheesy Korean pancakes fresh from the pan for the best experience.
Notes
- For extra crispiness, use vegetable oil with a high smoke point like canola or peanut oil.
- Feel free to add finely chopped kimchi or other vegetables for additional flavor.
- Adjust seasoning in the batter to taste before cooking.
- The pancakes are best eaten fresh but can be kept warm in a low oven briefly.
- Leftovers can be reheated in a skillet or air fryer to maintain crispness.
