Korean Cheese Pancake

There are few things in this world as universally comforting as the glorious combination of crispy, savory dough and melted, stretchy cheese. If you agree, then you are about to discover your new favorite recipe: the Korean Cheese Pancake. This isn’t just a simple snack; it’s an experience. Imagine a golden-brown pancake, its edges impossibly crisp and lacey, giving way to a soft, slightly chewy interior. As you pull a piece away, a river of molten mozzarella stretches dramatically, promising a bite that is both satisfyingly rich and delightfully savory. The subtle flavor of green onions woven throughout the batter cuts through the richness, creating a perfectly balanced taste that will have you reaching for another slice before you’ve even finished your first. This recipe brings the vibrant energy of Korean street food right into your kitchen, offering a quick, easy, and incredibly delicious way to treat yourself. Whether you’re looking for a crowd-pleasing appetizer, a quick weeknight meal, or the ultimate late-night comfort food, this Korean Cheese Pancake delivers on all fronts with spectacular, cheesy results.

Ingredients

• For the Pancake Batter:
• 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cornstarch or potato starch (for extra crispiness)
• 1 cup (240ml) ice-cold water
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon sugar (to help with browning)
• 1/4 teaspoon garlic powder
• 4-5 scallions (green onions), thinly sliced
• 1 cup (about 115g) low-moisture mozzarella cheese, shredded or cut into small cubes from a block
• 3-4 tablespoons neutral cooking oil (like canola, vegetable, or avocado oil) for frying
• For the Dipping Sauce:
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon gochugaru (Korean chili flakes), adjust to your spice preference
• 1/2 teaspoon toasted sesame seeds
• 1 small scallion, finely chopped (optional)

Instructions

1. Prepare the Dipping Sauce: Before you start on the pancake, it’s a great idea to make the dipping sauce first. This allows the flavors to meld together beautifully. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, gochugaru, and toasted sesame seeds. If you’re using the extra finely chopped scallion, stir it in as well. Give it a good mix and set it aside.
2. Prepare the Vegetables and Cheese: Wash and thoroughly dry your scallions. Thinly slice them, using both the white and green parts for a full flavor profile. If you are using a block of mozzarella (which is highly recommended for the best cheese pull!), shred it or cut it into small, even cubes. Having all your components ready, a practice known as ‘mise en place’, will make the cooking process smooth and stress-free.
3. Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, fine sea salt, sugar, and garlic powder. The cornstarch is a secret weapon for achieving those delightfully crispy edges, so don’t skip it! Breaking up any lumps now ensures a smooth final batter.
4. Create the Batter: Gradually pour the ice-cold water into the dry ingredients while whisking continuously. Keep whisking until you have a smooth, lump-free batter. The consistency should be similar to crêpe batter or slightly thinner than American pancake batter. Using ice-cold water helps to inhibit gluten development, which results in a lighter, crispier pancake rather than a tough, chewy one.
5. Incorporate the Scallions: Gently fold the sliced scallions into the batter until they are evenly distributed. Don’t overmix at this stage; just a few gentle stirs are all that’s needed.
6. Heat the Pan: Place a 10 or 12-inch non-stick skillet over medium-high heat. Add about 2 tablespoons of neutral cooking oil to the pan. You need a generous amount of oil to essentially shallow-fry the pancake, which is key to its signature crispy texture. Wait until the oil is hot and shimmering before proceeding. You can test it by dropping a tiny bit of batter in; if it sizzles immediately, the pan is ready.
7. Cook the First Layer: Pour about half of the pancake batter into the hot pan, swirling the pan gently to spread it into an even, round shape. Let it cook for about 2-3 minutes, until the bottom is lightly golden and the edges are starting to look set and crispy.
8. Add the Cheese: Quickly and evenly sprinkle the shredded mozzarella cheese over the center of the cooking batter, leaving about a 1-inch border around the edge. This will help seal the cheese inside when you add the top layer.
9. Seal the Pancake: Carefully pour the remaining batter over the cheese, starting from the center and working your way out. Use a spatula to gently spread the batter to cover all the cheese and meet the edges of the bottom layer, effectively creating a cheese-stuffed pancake.
10. Cook and Flip: Let the pancake cook for another 3-4 minutes, or until the bottom is a deep golden brown and very crispy. You can lift an edge with a spatula to check. Now for the flip. You can either slide the pancake onto a large plate and then invert it back into the skillet, or use a large, wide spatula to flip it confidently in one swift motion. Add the remaining 1-2 tablespoons of oil around the edges of the pancake to ensure the second side gets just as crispy.
11. Finish Cooking: Press down gently on the pancake with your spatula to help the cheese melt evenly and to ensure the inside cooks through. Cook for another 3-4 minutes until the second side is also a beautiful golden brown and the cheese inside is fully melted and gooey.
12. Serve Immediately: Slide the finished Korean Cheese Pancake onto a cutting board. Let it rest for just a minute before cutting it into wedges or squares with a sharp knife or pizza cutter. Serve it hot and fresh with the prepared dipping sauce on the side for the ultimate cheesy, crispy, and savory experience.

Nutrition Facts

This recipe provides a delicious balance of carbohydrates for energy, protein from the cheese, and savory flavor. While it’s an indulgent treat, using a moderate amount of oil and packing it with vegetables like scallions adds to its profile. The following values are an approximation for one serving if the recipe is divided into four servings.

• Servings: 4
• Calories per serving: 380 kcal
• Protein: 12g
• Carbohydrates: 35g
• Fat: 21g
• Sodium: 650mg

Preparation Time

One of the best aspects of this recipe is its speed. It’s a fantastic option for a quick lunch, a satisfying snack, or an appetizer that comes together in under half an hour, making it perfect for busy weeknights or impromptu cravings.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

How to Serve

This versatile Korean Cheese Pancake can be enjoyed in many ways. While it’s absolutely essential to serve it hot and fresh from the pan for the best texture and cheese pull, here are some ideas to elevate your serving style:

• The Essential Dip: The savory, tangy, and slightly spicy dipping sauce is non-negotiable. It cuts through the richness of the cheese and fried pancake perfectly. Serve it in a small individual bowl for each person.
• As an Appetizer: Cut the pancake into small, bite-sized squares and arrange them on a platter. It’s a guaranteed hit at parties and gatherings.
• A Light Meal: Serve a larger portion (a quarter or half of the pancake) alongside a simple, crisp salad with a sesame-ginger vinaigrette for a balanced and satisfying lunch or light dinner.
• Part of a Korean Feast: Make this pancake a star component of a larger Korean meal. It pairs wonderfully with spicy dishes like Tteokbokki (spicy rice cakes) or a comforting bowl of Sundubu Jjigae (soft tofu stew).
• Late-Night Snack: There is arguably no better use for this recipe than as a comforting, warm, and cheesy late-night snack to share with a friend or enjoy all to yourself.

Additional Tips

• Tip 1: The Mozzarella Matters. For that epic, social-media-worthy cheese pull, you must use low-moisture, whole-milk mozzarella from a block that you shred yourself. Pre-shredded cheeses are often coated in starches like potato starch or cellulose to prevent clumping, which inhibits a smooth, glorious melt.
• Tip 2: Master Batter Consistency. The batter should be relatively thin and pourable. If it’s too thick, the pancake will be dense and doughy. If it’s too thin, it won’t hold together. If your batter seems too thick, add more ice-cold water one tablespoon at a time until it reaches the right consistency.
• Tip 3: Add Other Vegetables. Don’t be afraid to customize! You can add other finely chopped or shredded vegetables to the batter. Thinly sliced onions, shredded zucchini (be sure to squeeze out excess water), finely chopped kimchi (pork-free), or shredded carrots are all fantastic additions that add flavor, texture, and nutrients.
• Tip 4: Don’t Skimp on the Oil. This is not a low-fat recipe. The generous amount of oil is crucial for creating the crispy, almost deep-fried texture on the outside of the pancake. It’s what makes it so irresistible. Ensure the oil is properly hot before adding the batter for the best results.
• Tip 5: Reheating for Maximum Crispiness. If you have leftovers, they can be stored in the refrigerator for up to 3 days. To reheat, avoid the microwave as it will make the pancake soggy. Instead, place it in a dry, non-stick skillet over medium heat or in an air fryer for a few minutes until it’s heated through and the exterior is crispy again.

Budgeting the Recipe

Crafting this delicious Korean Cheese Pancake at home is an incredibly budget-friendly endeavor, offering restaurant-quality flavor for a fraction of the price. The core ingredients—flour, salt, sugar, and oil—are pantry staples for most households, meaning the primary costs are the fresh components: scallions and mozzarella cheese. Even so, these are relatively inexpensive items. A single block of mozzarella and a bunch of scallions can yield multiple pancakes, driving the per-serving cost down significantly.

To maximize your savings, consider purchasing staple Asian ingredients like soy sauce, rice vinegar, sesame oil, and gochugaru from a local Asian grocery store. They often offer larger quantities at a much better value than standard supermarkets. This recipe is a perfect example of how simple, affordable ingredients can be transformed into something truly special and satisfying without breaking the bank. It’s an excellent meal for students, families on a budget, or anyone who appreciates a high-reward, low-cost culinary creation.

Frequently Asked Questions

Q: Can I make this Korean Cheese Pancake gluten-free?

A: Yes, absolutely! To make a gluten-free version, you can substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend (one that contains xanthan gum). Alternatively, a mix of rice flour and tapioca starch can also yield a wonderfully crispy and chewy texture. Use a ratio of 3 parts rice flour to 1 part tapioca starch in place of the all-purpose flour and cornstarch.

Q: My pancake wasn’t crispy. What did I do wrong?

A: There are three likely culprits for a non-crispy pancake. First, you may not have used enough oil in the pan. You need a hot, generous layer of oil to shallow-fry the exterior. Second, your pan might not have been hot enough when you added the batter. The oil should be shimmering. Third, be sure to use ice-cold water for the batter and include the cornstarch (or potato starch), as both are key to achieving a light, crispy result.

Q: How do I store and reheat leftovers?

A: Store any leftover pancake in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in a dry non-stick skillet over medium heat for 2-3 minutes per side, or until heated through and re-crisped. An air fryer at 375°F (190°C) for 3-5 minutes also works wonderfully to bring back its original texture. Avoid the microwave, as it will result in a soft, soggy pancake.

Q: Can I use a different type of cheese?

A: While low-moisture mozzarella is king for the classic “cheese pull,” you can certainly experiment with other cheeses. A mix of mozzarella and a flavorful cheese like sharp cheddar, provolone, or Monterey Jack would be delicious. Just ensure it’s a good melting cheese. Avoid hard, dry cheeses like Parmesan (unless used in a blend) or overly soft cheeses that might make the pancake soggy.

Q: Can I make the batter ahead of time?

A: You can mix the batter and store it in an airtight container in the refrigerator for up to 24 hours. However, for the absolute best and crispiest texture, it is highly recommended to make the batter right before you plan to cook it. The coldness of the water is a key factor, and the batter can thicken as it sits. If you do make it ahead, you may need to whisk in a little more cold water to thin it back to the correct consistency before cooking.