If you have a love for crispy, gooey, and savory treats, then this Korean Cheese Pancake Recipe is going to become your new obsession. Imagine a golden, crispy pancake packed with melted mozzarella cheese, the subtle crunch of fresh green onions, and a hint of zing from optional kimchi — it’s a perfect harmony of textures and flavors that come together in just about 35 minutes. Whether you’re looking for a cozy snack or an impressive appetizer to share with friends, this Korean Cheese Pancake Recipe delivers warmth and comfort in every bite.
Ingredients You’ll Need
Whipping up these delightful pancakes couldn’t be simpler, thanks to a handful of straightforward ingredients that each play a key role in the final taste, texture, and appearance. From the tender yet crispy result of the flour and water batter to the rich creaminess of mozzarella and the fresh bite of green onions, every component matters.
- 1 cup all-purpose flour: The base that forms the perfect crispy yet tender pancake structure.
- 2/3 cup water: Keeps the batter smooth and light for ideal frying consistency.
- 1/4 teaspoon salt: Enhances the overall flavor, balancing the cheesy goodness.
- 2 eggs: Adds richness and helps bind the batter perfectly.
- 1/2 cup mozzarella cheese, shredded: Offers that irresistible cheesy melt that defines the dish.
- 2 tablespoons green onions, finely chopped: Infuses a fresh, mild sharpness to brighten each pancake bite.
- 1 tablespoon vegetable oil, for frying: Ensures a wonderfully crispy surface without sticking.
- Optional: 1/4 cup kimchi, chopped: For those who love an extra kick, this adds spice and tang.
How to Make Korean Cheese Pancake Recipe
Step 1: Prepare the Batter
Start by combining the all-purpose flour, water, and salt in a mixing bowl. Whisk this mixture well until it’s smooth and completely lump-free, giving you a nice, even base for your pancakes.
Step 2: Add the Eggs
In a separate bowl, beat the eggs thoroughly. Then pour them into the flour mixture, stirring to integrate everything smoothly for a slightly richer batter that helps your pancakes hold together beautifully.
Step 3: Mix in Cheese, Onions, and Kimchi
Now, fold in the shredded mozzarella along with the finely chopped green onions. If you’re feeling adventurous, add the chopped kimchi at this stage — it will add a lovely dimension of flavor that complements the cheese perfectly.
Step 4: Heat the Skillet and Oil
Place your skillet over medium heat and add the vegetable oil. Give the pan a swirl so the oil coats the bottom evenly, creating a non-stick surface for cooking your cheesy pancakes to golden perfection.
Step 5: Cook the Pancakes
Ladle your batter onto the skillet, spreading it gently into a round shape using the back of the ladle. Let it cook for around 3 to 4 minutes or until the edges look crisp and the bottom is a beautiful golden brown.
Step 6: Flip and Finish Cooking
Carefully flip your pancake with a spatula and continue cooking the other side another 3 to 4 minutes until it’s equally crispy and golden, revealing that delicious melty cheese inside.
Step 7: Repeat and Drain
Repeat this frying process with the remaining batter, adding more oil as needed to keep each pancake perfect. When done, transfer them to some paper towels briefly to drain off any excess oil for a lighter finish.
How to Serve Korean Cheese Pancake Recipe
Garnishes
A sprinkle of freshly chopped green onions or a light drizzle of soy sauce brings extra brightness and umami depth when serving your Korean Cheese Pancake Recipe. The garnish isn’t just decorative; it truly elevates the flavor.
Side Dishes
These pancakes shine alongside dishes like a crisp green salad or a simple bowl of steamed rice. For a more authentic Korean experience, try serving them with a dipping sauce made of soy sauce, a dash of sesame oil, and a pinch of red pepper flakes.
Creative Ways to Present
Want to impress guests? Cut your pancakes into small wedges and serve them stacked with toothpicks for easy sharing. Pairing them with pickled vegetables or a cool cucumber salad can add both color and contrast.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Korean Cheese Pancake Recipe, wrap them in plastic wrap or keep in an airtight container in the refrigerator for up to 2 days. They hold on to their taste well but are best eaten fresh whenever possible.
Freezing
To freeze, place pancakes in a single layer on parchment-lined trays to avoid sticking, then transfer them to a freezer bag once firm. Frozen pancakes can last up to a month, making them great for quick snacks later.
Reheating
For the crispiest results, reheat your pancakes in a non-stick skillet over medium heat rather than the microwave. This brings back that signature crunchy crust and gooey cheese inside beautifully.
FAQs
Can I use a different cheese instead of mozzarella?
Absolutely! While mozzarella gives that classic stretch and mild flavor, you can experiment with cheeses like Monterey Jack or mild cheddar for a slightly different twist.
Is kimchi necessary for the recipe?
Kimchi is optional but highly recommended if you enjoy a smoky, spicy, and tangy kick. Leaving it out keeps the pancakes milder but just as delicious.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend that works for pancakes. Just check the package for any additional ingredient requirements.
What’s the best oil for frying Korean Cheese Pancakes?
Vegetable oil or any neutral-flavored oil like canola or sunflower works best as they allow the pancake flavors to shine without overpowering them.
How do I prevent the pancakes from sticking to the skillet?
Ensure your skillet is well heated and lightly oiled before pouring the batter. Using a non-stick pan can also help you flip without hassle and keep your pancakes intact.
Final Thoughts
Once you try this Korean Cheese Pancake Recipe, it’s hard to stop at just one. It’s such a comforting blend of crispy edges and melty cheese that feels like a warm hug on a plate. Don’t hesitate to dive in and share this delicious dish at your next meal — it’s guaranteed to bring smiles and requests for seconds!
Print
Korean Cheese Pancake Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: About 4 medium pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
This Korean Cheese Pancake recipe is a delicious and savory treat combining a crispy golden pancake with melted mozzarella cheese, fresh green onions, and an optional tangy kick from kimchi. Perfect for a snack or appetizer, these pancakes are quick to prepare and cooked on the stovetop until perfectly crispy and golden.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 2/3 cup water
- 1/4 teaspoon salt
- 2 eggs
Fillings and Toppings
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons green onions, finely chopped
- Optional: 1/4 cup kimchi, chopped
For Cooking
- 1 tablespoon vegetable oil, for frying
Instructions
- Prepare the Batter: In a mixing bowl, combine the all-purpose flour, water, and salt. Whisk thoroughly until the mixture is smooth and free of lumps, creating a uniform batter.
- Add Eggs: In a separate bowl, beat the eggs until well mixed, then pour them into the flour mixture. Stir well to incorporate the eggs completely into the batter.
- Mix Fillings: Add the shredded mozzarella cheese, finely chopped green onions, and if using, the chopped kimchi to the batter. Stir gently until all ingredients are evenly distributed throughout.
- Heat the Skillet: Place a skillet or frying pan over medium heat and add the vegetable oil. Swirl the pan to coat the bottom evenly with the oil, preventing sticking.
- Cook the Pancake: Pour a ladleful of the batter into the skillet, spreading it out into a round shape using the back of the ladle. This forms the pancake base.
- First Side Cooking: Let the pancake cook for 3 to 4 minutes, or until the underside is golden brown and crispy. Avoid moving it prematurely to ensure proper crust formation.
- Flip the Pancake: Carefully turn the pancake over using a spatula, then cook the other side for another 3 to 4 minutes until it is also golden and the cheese inside melts.
- Repeat: Pour more oil if needed and continue cooking the remaining batter by repeating the spreading, cooking, and flipping steps to make additional pancakes.
- Drain Excess Oil: Once cooked, transfer the pancakes onto paper towels to absorb any excess oil, keeping them crisp and not greasy.
- Serve: Serve the pancakes hot, optionally garnished with extra chopped green onions or a drizzle of soy sauce for added flavor.
Notes
- For a spicier flavor, add more kimchi or a touch of gochujang in the batter.
- Use a non-stick skillet to reduce the amount of oil needed.
- Ensure medium heat to avoid burning the pancakes while fully cooking the inside.
- Can be served as a snack, appetizer, or side dish to Korean meals.
- Substitute mozzarella with other melting cheeses if desired.
