Korean Cheesy Potato Pancake (4 Ingredients ONLY!)

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Fluffy Potatoes stuffed with Mozzarella Cheese, fried till crispy, and the stuffed cheese is gooey. I KNOW that this description got you drolling too! Welcome to Day 11 of Cooking 15 Street Foods for 15 Days, and today we are making Korean Cheesy Potato Pancake - Hotteok that only requires FOUR simple ingredients! Who doesn’t love potatoes and cheese? When combined and pan-fried till golden brown, these Cheesy Potato Pancakes are irresistible! These pancakes are vegetarian-friendly, and anyone at any age will love them! If you are lactose or dairy-free, you can also use vegan cheese as well.

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Im going to make this tomorrow 2.

Update: OK I made the korean potato pancake today & my husband told me to write down the recipe so I don't forget. 😊 I made some with garlic & others without. He liked the ones without the garlic. I was shocked - I thought for sure he was going say he liked the garlic ones better. Now I'm not too sure myself. All I remember is that I liked them both.

But for sure, we both thought it needed salt. After looking at the recipe I knew for sure I would want some added salt. So I added some to the batter. But after tasting it still needed more, so I simply sprinkled some on top before serving immediately. Notes: Recipe makes about 6 pancakes. Shred mozarella

pookiroo

This looks good! So simple, yet looks so delicious. I'm making this ASAP.

MirageEspejismo

Made this this morning for breakfast & have notes:

- There's a taste thats kind of throwing me off, I think its the sugar? I might use less or none next time. I think my brain is expecting it to be more savoury than sweet & the sweet is interfering

- I saw someone recommend salt - wholeheartedly agree

- Saw someone else suggest shredding the cheese - I tried that and it made the final product very flat. Would recommend just using cubes of cheese like she said

- Finally, the mozarella is kind of bland in this, next time I think I'll try a cheese with a sharper flavour - either an aged white cheddar or a nice swiss

Only other changes I made was I added the garlic salt & black pepper, could have used more of both I think. Not a hard recipe to follow though & made for a nice breakfast thank you for inspiring me to cook today 💜

loganthrives

I made this today it was really good thanks so much ❤❤

DorianBellen

Just so yall know, I make these with instant potatoes and they are still fire. (Also, I sprinkle them with cinnamon sugar)

maddielane

How much rice flour and sugar?¿Will regular flour work too?

adamthompson

Okay guys, i here to help.
The general rule is for every 100g of Potato; you want to add 1.5 tbsp (table spoon) of Rice Flour. To ensure that the potato isn’t overly mushy, I recommend steaming the potato rather than boiling it. Slice the potato into 1-inch slices and steam for 20 minutes or until soft. Once it is soft, smash until smooth.
Next, add sugar and rice flour and continue mashing until everything is thoroughly combined. BE PATIENT! It may take around 5-10 minutes until everything is smooth but TRUST ME; it’s worth it!
You can add in any seasoning of your choice; I highly recommend garlic powder if you want to extra savory, or you can also incorporate any herbs of your choice. I also love drizzling chili oil on top, or I dip them in ketchup as well. It is your potato pancakes, and the options are endless!

Upd. Thats NOT MY recipe, but i share it with you so you all can at least understand how much flour you should add. I hope it helps C:

xhdoebq

Never tried it with rice flour that sounds amazing

sullfleur

Here before it’s viral❤️❤️❤️and it’s Delicious

lybby_me

These are delicious! I always add salt instead of sugar and I use cubes of either muenster or extra sharp. The first time I made these I had potatoes & cheese and I was Stoned. So go figure! 😂😂😂😙💨

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