There is something incredibly comforting and downright addictive about this Korean Cheese Pancake Recipe. Imagine a crispy-edged, golden pancake brimming with ooey-gooey melted cheese and a hint of scallion freshness in every bite. This savory treat combines simple pantry staples with bold flavors and textures that come alive in a perfectly balanced, easy-to-make dish. Whether you are new to Korean cuisine or a seasoned fan, this Korean Cheese Pancake Recipe is a delightful way to bring a fresh, cheesy twist to your table.
Ingredients You’ll Need
The beauty of this Korean Cheese Pancake Recipe lies in its simplicity. Each ingredient plays a crucial role—flour gives structure, water creates the perfect batter consistency, seasonings build layers of flavor, and cheeses deliver that irresistible melt and stretch. The scallions add a fresh bite that cuts through the richness. Here’s what you’ll want to have on hand:
- 1 cup all-purpose flour: The base that creates the tender yet crispy pancake texture.
- 1 cup cold water: Helps form a smooth batter and keeps the pancakes light.
- 1/2 teaspoon salt: Essential to bring out the savory flavors in the batter.
- 1/2 teaspoon sugar: Just a hint to balance the seasoning perfectly.
- 1/2 teaspoon baking powder: Gives a slight lift for fluffiness without heaviness.
- 1/4 teaspoon black pepper: Adds a subtle kick and depth.
- 1/4 teaspoon garlic powder: Infuses a warm, aromatic note.
- 1/4 teaspoon onion powder: Complements the garlic and rounds out the flavor.
- 1/4 teaspoon paprika: Adds color and a mild smokiness.
- 1/2 cup shredded mozzarella cheese: Melts beautifully, contributing stretchy texture.
- 1/2 cup shredded cheddar cheese: Brings sharpness and richness.
- 1/4 cup chopped scallions: Freshness and a little crunch that brighten the pancake.
- Vegetable oil for frying: Helps achieve that perfect golden crispiness on the outside.
How to Make Korean Cheese Pancake Recipe
Step 1: Prepare the Batter
Start 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. Your goal is a smooth, lump-free batter that will cook evenly and hold together all the wonderful add-ins.
Step 2: Add Cheese and Scallions
Gently fold in the shredded mozzarella, cheddar cheese, and chopped scallions. These ingredients are key to the authentic Korean Cheese Pancake Recipe experience, offering both melty indulgence and bursts of fresh green flavor.
Step 3: Heat the Oil
Heat a thin layer of vegetable oil in a non-stick skillet over medium heat. Sufficient oil ensures a crisp exterior that contrasts with the soft, cheesy inside.
Step 4: Cook the Pancakes
Pour a ladleful of batter into the skillet and spread it gently into a round shape using the back of the ladle if needed. This helps the pancake cook evenly and look beautifully uniform.
Step 5: Flip and Brown
Cook each side for about 3-4 minutes until golden brown and crispy. The aroma at this stage is incredible—cheese melting, spices blooming, and that irresistible pancake crust forming.
Step 6: Repeat and Drain
Continue with the remaining batter, adding more oil to the skillet to maintain that perfect frying environment. Once done, transfer the pancakes onto paper towels to absorb any excess oil for a lighter bite.
Step 7: Serve and Enjoy
Serve your Korean Cheese Pancakes hot and fresh, perhaps alongside your favorite dipping sauce for an irresistible snack or meal that’s as fun to eat as it is to make.
How to Serve Korean Cheese Pancake Recipe
Garnishes
Sprinkle some extra chopped scallions or a pinch of chili flakes on top to add brightness and a touch of heat. A drizzle of sesame oil can also add a nutty aroma that pairs beautifully with the cheese.
Side Dishes
Complement your Korean Cheese Pancake Recipe with a refreshing side like kimchi or pickled radish, which cut through the richness with tangy, fermented notes. A simple fresh salad with a light vinaigrette also works wonders.
Creative Ways to Present
Try stacking several pancakes to create a cheesy tower or cut them into bite-sized pieces to serve as party finger food. Pairing them with dipping sauces such as soy sauce mixed with vinegar and chili, or a creamy spicy mayo can elevate the experience for guests.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Cheese Pancakes can be stored in an airtight container in the refrigerator for up to two days. Place parchment paper between layers to prevent sticking and preserve their texture.
Freezing
If you want to keep them longer, freeze the pancakes on a baking sheet in a single layer, then transfer to a freezer bag. They freeze well and maintain their flavor and texture for up to one month.
Reheating
Reheat pancakes in a skillet over medium heat to restore crispiness, or pop them in the oven at 350°F (175°C) until warmed through. Avoid microwaving as it can make them soggy and lose that luscious crisp cheese texture.
FAQs
Can I use other cheeses besides mozzarella and cheddar?
Absolutely! While mozzarella and cheddar give great melt and sharpness, feel free to experiment with cheeses like gouda, Monterey jack, or even a bit of parmesan for different flavor profiles. Just keep in mind melting characteristics.
Is this Korean Cheese Pancake Recipe gluten-free?
The traditional recipe calls for all-purpose flour, which contains gluten. However, you can try substituting with a gluten-free flour blend designed for savory pancakes to make it gluten-free.
What dipping sauces go best with these pancakes?
Classic choices include a soy sauce-based dip mixed with vinegar, a bit of sugar, garlic, and chili flakes. You can also enjoy them with spicy mayo, sweet chili sauce, or even a tangy gochujang (Korean chili paste) sauce.
Can I add vegetables or proteins to the batter?
Definitely! Adding thinly sliced vegetables like carrots, bell peppers, or kimchi can add texture and flavor. Cooked shrimp or small pieces of pork belly can also be incorporated for heartier pancakes.
How do I make sure my pancakes are crispy?
Ensuring your oil is hot enough before frying and not overcrowding the pan helps maintain crispiness. Also, flipping only once and draining excess oil on paper towels immediately after cooking creates that perfect crunch.
Final Thoughts
Making this Korean Cheese Pancake Recipe at home is such a joyful experience. From whisking together simple ingredients to savoring that first crispy, cheesy bite, it’s a recipe that brings a little celebration to everyday meals. I hope you give it a try and discover just how fun and delicious it can be to enjoy this cheesy Korean classic anytime you want.
Print
Korean Cheese Pancake Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 pancakes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Description
Korean Cheese Pancake is a savory, crispy, and cheesy delight made by combining a flavorful batter with shredded mozzarella and cheddar cheeses along with scallions. Pan-fried to golden perfection, these pancakes offer a perfect balance of spices and gooey cheese, ideal as a snack or appetizer served hot with your favorite dipping sauce.
Ingredients
Batter Ingredients
- 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
Cheese and Vegetables
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped scallions
For Cooking
- Vegetable oil for frying
Instructions
- Prepare the Batter: Whisk together the all-purpose flour, cold water, salt, sugar, baking powder, black pepper, garlic powder, onion powder, and paprika in a mixing bowl until a smooth batter forms.
- Add Cheese and Scallions: Fold in the shredded mozzarella cheese, shredded cheddar cheese, and chopped scallions until evenly distributed throughout the batter.
- Heat the Oil: Warm vegetable oil in a non-stick skillet over medium heat to prepare for frying the pancakes.
- Form the Pancakes: Pour a ladleful of the batter into the hot skillet, spreading it out into a round, evenly thick shape.
- Fry the Pancakes: Cook the pancake for 3-4 minutes on each side until it achieves a golden brown and crispy texture.
- Repeat Cooking: Continue frying the remaining batter, adding more vegetable oil to the skillet as needed to prevent sticking and ensure even cooking.
- Drain Excess Oil: Remove the cooked pancakes from the skillet and place them on paper towels to soak up any excess oil.
- Serve Hot: Enjoy the Korean cheese pancakes hot with a dipping sauce of your choice for added flavor.
- Enjoy: Savor the delicious homemade Korean cheese pancakes as a perfect snack or appetizer.
Notes
- Use cold water when mixing the batter for better texture.
- Adjust the spices to your taste preference.
- Ensure the oil is adequately heated to achieve a crispy crust without burning.
- Serve immediately for best taste and texture.
- Try pairing with soy dipping sauce or spicy chili sauce for added flavor.
