Name: Crispy Korean Potato Pancakes (Gamjajeon)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: korean
Ingredients: 400 g (14 oz) russet potatoes, peeled and grated; ¼ cup cornstarch; ½ tsp salt; ¼ tsp black pepper; 2 large green onions, finely chopped; 1 cup (120 g) mozzarella cheese, grated (or cheddar/pecorino); Oil for cooking

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If you love crispy, cheesy, and savory snacks or sides, you’ll adore this Korean classic: Gamjajeon—crispy potato pancakes loaded with melty cheese and fresh green onions. These golden, crunchy pancakes have a tender interior thanks to grated russet potatoes, perfectly balanced with the sharpness of cheese and the freshness of scallions.

Gamjajeon is wonderfully versatile as a snack, appetizer, or side dish and comes together quickly with simple ingredients. Whether you want something crispy for your next meal or a fun, cheesy bite to impress guests, this recipe is a winner every time.

Crispy Korean Potato Pancakes (Gamjajeon)

Why You’ll Love This Recipe

Crispy on the outside, tender and cheesy inside
Simple pantry ingredients with big flavor
Perfect snack, appetizer, or side dish for any occasion
Quick to prepare and easy to cook on the stovetop
Customizable with your favorite cheese varieties
Great way to use russet potatoes in a fun, different way

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

400 g (14 oz) russet potatoes, peeled and grated
¼ cup cornstarch
½ tsp salt
¼ tsp black pepper
2 large green onions, finely chopped
1 cup (120 g) mozzarella cheese, grated (or substitute cheddar or pecorino)
Oil for cooking

Instructions

In a large bowl, combine the grated potatoes, cornstarch, salt, pepper, and chopped green onions. Mix well until everything is evenly distributed.
Add the grated cheese to the potato mixture and stir to combine thoroughly.
Heat a non-stick pan over medium heat and add a light drizzle of oil.
Using a spoon, scoop portions of the potato mixture onto the pan. Flatten each scoop gently into a round pancake shape, leaving space between each one.
Cook the pancakes for about 3–4 minutes per side, until golden brown and crispy.
While the pancakes are still in the pan, sprinkle a generous amount of grated cheese on top of each pancake. Let the cheese melt for a minute or two before flipping or removing from the pan.
Transfer the pancakes to a serving plate and garnish with any remaining green onions. Serve warm.

Variations

Use cheddar, pecorino, or a cheese blend for different flavor profiles
Add finely diced chili peppers for a spicy kick
Mix in some finely chopped herbs like parsley or chives
Serve with sour cream or a dipping sauce made from soy sauce and vinegar
Make mini pancakes for bite-sized appetizers

Heating and Storage

Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.

Reheating
Reheat pancakes in a skillet over medium heat to restore crispiness. Avoid microwaving if you want to keep them crispy.

Freezing
Freeze pancakes on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat in a skillet or oven from frozen.

Frequently Asked Questions

Can I prepare the potato mixture ahead of time?

Yes, you can grate and mix the potatoes a few hours ahead. Keep the mixture refrigerated and stir before cooking.

Can I use other types of potatoes?

Russet potatoes work best for their starch content and crispiness, but Yukon Gold can be used for a creamier texture.

How do I prevent the pancakes from falling apart?

Make sure to drain excess moisture from the grated potatoes and use cornstarch to help bind the mixture.

Can I make these pancakes vegan?

Yes, substitute cheese with a vegan cheese alternative and use oil instead of butter.

What cheese works best?

Mozzarella melts nicely for gooey texture, but cheddar or pecorino add sharpness and depth.

Can I add other vegetables?

You can mix in grated carrots or zucchini, but be sure to squeeze out excess moisture before adding.

Should I squeeze the grated potatoes?

Yes, squeezing out moisture helps achieve crispier pancakes.

What oil is best for frying?

Use a neutral oil with a high smoke point, like vegetable or canola oil.

How thick should the pancakes be?

About ½ inch thick works well for even cooking and crispiness.

Can I bake these instead of frying?

Yes, bake at 400°F (200°C) for about 20 minutes, flipping halfway through.

Conclusion

Gamjajeon is a delicious, crispy Korean potato pancake that’s cheesy, savory, and packed with flavor. It’s easy to whip up, perfect for sharing, and a comforting way to enjoy potatoes. Whether as a snack, side, or appetizer, these pancakes deliver crispy satisfaction with every bite.