Korean Cheesy Potato Pancake – Hotteok

Fluffy potato stuffed with mozzarella cheese, crispy on the outside and tender on the inside with a molten cheese center will get you DROOLING!

It’s made with only FOUR INGREDIENTS! It’s simple, quick and delicious! These Korean Cheesy Potato Pancakes are made with only starchy potato, mozzarella cheese, rice flour and salt. When combined, they are perfect for the K-drama binging you’re on. They are vegetarian friendly and perfect for anyone at any age.

There’s something about cheese pulling, that is so satisfying! Eat them while hot and fresh from frying. Just be careful about not burning your fingers. With only four simple ingredients, these Korean cheesy potato pancakes are sure to be a hit at a party.

I adapted the recipe from TiffyCooks.com and she has many other Asian recipes. Do check her out!

INGREDIENTS TO MAKE KOREAN CHEESY POTATO PANCAKE

• Potato – use starchy potato. I used russet potatoes. The starchiness from the potato will help to bind and give that fluffy texture of the pancake. They also break down easily so it won’t take too long to soften them.
• Mozzarella cheese – I have both cubed and shredded but I find those that are cut to cubes are easier to wrap and gives it MORE cheese when you pull them apart.
• Rice Flour – Rice flour helps to hold the smashed potato together and gives it a tender texture. Corn flour or glutinous rice flour may work but the final texture will be different.
• Salt / Sugar – I initially made them with sugar but I find adding some salt into the potatoes makes them taste more savoury and better. Most recipes use sugar, add either or both to your liking.

HOW TO MAKE KOREAN CHEESY POTATO PANCAKE

• Steam Potatoes. First, remove skin of potatoes. I used only 2 Russet potatoes (about 420g) after cutting. Cut potatoes into half lengthwise then slice into thin disks. This will make it cook faster. Place them onto a heatproof shallow bowl and over a steamer. Steam for 15-20 minutes.
• Check to see if potatoes are soft. Use a fork or chopstick to poke on the potatoes once they are done. It should fall apart easily.
• Cut Mozzarella cheese. If using a block cheese, cut them into 1cm cubes and you will need about 4 cubes per pancake. Shredded mozzarella cheese is another alternative but it is easier to wrap using the cubes and you can put in more.
• Smash potato while still hot. Once potatoes are done, remove from the pan. Smash it using a fork or spatula till it’s smooth.
• Add in rice flour and salt or sugar. Mash and mix everything till it combines. It should come together (around 5-10 minutes)
• Divide potato into 10 portions (about 45-50g per portion). Roll into a ball, form a dent in the middle with your thumb, making it like a fat “U” shape.
• Add cubed cheese and press in while keeping its shape. Wrap the potato back into a ball and lightly press flat
• Heat oil on a shallow pan, enough oil to cover 1/4 the base of the pancake.
• Use a wooden chopstick to test if oil is hot by lightly pressing onto the pan. There will be small bubbles at sides of the wooden chopstick.
• Fry the pancakes, do not overcrowd them. Lightly press them if you want it flatter. Fry on each side for about 2-4 minutes or until golden brown. Do not press to hard or the cheese may ooze out.

Did you try this dish?

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