Crispy Potato-Cheese Pancake
A crisp Korean-style potato pancake folded around melty mozzarella.
⏱️ 30m total (Prep 15m / Cook 15m)
📊 Difficulty: Easy
🌶️ Spice: Mild
👥 Yield: 2 servings
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Potatoes3개 (3 medium)
- Mozzarella120g
🥣 Sauce & Seasoning
- Potato starch2큰술 (2 tbsp)
- Salt한 꼬집 (1 pinch)
- Cooking oil2큰술 (2 tbsp)
👨🍳 Cooking Steps
1
Peel and cut the potatoes into thin, even matchsticks.
2
Wrap the potato in a clean cloth and squeeze out moisture.
3
Toss the potato with starch and salt.
4
Oil a skillet, spread the potato thinly, and cook over medium heat.
5
When the underside is deeply golden and firm, flip with a wide spatula.
6
Add cheese to one half, fold, and melt over low heat.
7
Transfer to a plate, slice, and serve hot.
🌟 Pro Chef Tips
- • Squeeze thoroughly for crisp edges.
- • Do not disturb the pancake before the first flip.
⚠️ Avoid Common Pitfalls
- ❌ A cool pan can make the pancake oily and soft.
- ❌ A thick layer may brown before the center cooks.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.