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
Scale
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.
