Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
The first time I tried a Korean cheese pancake, it wasn’t in Korea—it was at a small Korean street food stall in my city. I was drawn in by the sizzling sound from the griddle and the irresistible aroma of melted cheese. The vendor handed me a golden pancake, crisp on the outside and oozing with gooey cheese inside.
The first bite was unforgettable. The pancake had a light crunch, followed by a stretchy, molten cheese center that was both savory and comforting. It reminded me of a grilled cheese sandwich but with a unique Korean twist. That day, I knew I had to recreate it at home.
Over time, it became one of my favorite comfort foods to whip up when I needed something quick, satisfying, and utterly delicious. It’s simple enough for a weeknight snack yet impressive enough to serve at gatherings. In this post, I’ll share with you how to make Korean cheese pancakes that are crispy, gooey, and totally addictive.
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Korean Cheese Pancake Recipe (2025)
Ingredients
For Pancake Batter:
- 1 cup all-purpose flour
- ½ cup rice flour (for extra crispiness)
- 1 cup cold water (adjust as needed for batter consistency)
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon sugar
For the Filling:
- 1 cup shredded mozzarella cheese (the stretchier, the better)
- ½ cup cheddar cheese (optional, for extra flavor)
For Frying:
- 2–3 tablespoons vegetable oil
Garnish & Sauce:
- Soy sauce dip—soy sauce, rice vinegar, sesame oil, and chopped scallions
- Chili flakes or gochugaru for a spicy kick
- Sesame seeds for garnish
How to Prepare Korean Cheese Pancake
Step 1: Make the Batter
- In a mixing bowl, combine all-purpose flour, rice flour, salt, sugar, and egg.
- Slowly add cold water, whisking until you have a smooth batter. The consistency should be slightly thinner than pancake batter but not watery.
Step 2: Heat the Pan
- Heat a non-stick skillet over medium heat. Add 1 tablespoon of oil and swirl to coat evenly.
Step 3: Cook the First Layer
- Pour a thin layer of batter into the skillet, spreading it out evenly.
- Cook for about 1–2 minutes until the edges begin to set.
Step 4: Add the Cheese
- Sprinkle a generous layer of mozzarella (and cheddar if using) over the pancake.
- Pour a little more batter on top to seal the cheese inside.
Step 5: Flip and Cook
- Cook for another 2–3 minutes until the bottom is golden brown.
- Carefully flip the pancake and cook the other side until crispy and the cheese is fully melted.
Step 6: Serve
- Slice into wedges or squares and serve hot with dipping sauce.
How to Serve Korean Cheese Pancake
Korean cheese pancakes are best enjoyed straight from the pan when the cheese is gooey and stretchy. Here are some serving ideas:
- As a Snack: Perfect for movie nights, study sessions, or lazy weekends.
- With Dipping Sauce: Serve with soy sauce dip, sweet chili sauce, or sriracha mayo.
- As a Side Dish: Pair with Korean barbecue, bibimbap, or kimchi fried rice.
- Party Food: Cut into small squares and serve as finger food at gatherings.
- Breakfast Twist: Enjoy with a fried egg on top for a hearty start to the day.
Variations
The beauty of this recipe is its versatility. You can experiment with different flavors and ingredients:
- Kimchi Cheese Pancake – Add chopped kimchi to the batter for a tangy, spicy kick.
- Vegetable Cheese Pancake – Mix in grated carrots, zucchini, or scallions for extra texture.
- Spicy Gochujang Cheese Pancake – Add a spoonful of gochujang (Korean chili paste) to the batter for a spicy, smoky flavor.
- Seafood Cheese Pancake – Toss in shrimp or squid pieces for a seafood twist.
- Potato Cheese Pancake – Replace some flour with grated potatoes for a chewy, hearty variation.
- Sweet Version – Use sweet pancake batter with cream cheese and a drizzle of honey for dessert.
Instructions
- Mix flour, rice flour, salt, sugar, egg, and cold water into a smooth batter.
- Heat oil in a non-stick skillet.
- Pour a thin layer of batter and cook for 1–2 minutes.
- Add shredded mozzarella and cheddar on top.
- Cover with more batter and cook until golden brown.
- Flip carefully and cook until both sides are crispy.
- Slice and serve hot with dipping sauce.
Notes
- Rice Flour Matters: Using rice flour helps achieve that crispy texture Korean pancakes are famous for.
- Cheese Choice: Mozzarella is best for stretchiness, but feel free to experiment with other cheeses.
- Heat Control: Cook on medium heat to avoid burning the outside while ensuring the cheese melts inside.
- Crispier Pancake: Add a little cornstarch to the batter for extra crunch.
- Serving Tip: Always serve immediately for the best cheese pull effect.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat in a skillet over medium heat or in an air fryer to restore crispiness. Avoid microwaving as it makes the pancake soggy.
- Freezing: Not recommended, as the texture of the cheese and batter won’t be the same after thawing.
Final Thoughts
Korean cheese pancakes are the ultimate comfort food—crispy on the outside, gooey on the inside, and packed with flavor. Whether you’re making them as a late-night snack, a quick lunch, or a party appetizer, they never fail to impress.
What I love most about this recipe is how simple it is, yet it delivers such satisfying results. Every bite is a combination of crunch and cheesy goodness that melts in your mouth. And the best part? You can customize it endlessly with kimchi, veggies, seafood, or spice.
So, the next time you’re craving something cheesy and indulgent, skip the takeout and try making these homemade Korean cheese pancakes. Trust me, once you do, they’ll become one of your favorite go-to snacks.
FAQs
1. What cheese is best for Korean cheese pancakes?
Mozzarella is the best choice because of its stretchiness, but you can mix it with cheddar or gouda for extra flavor.
2. Can I make this without rice flour?
Yes, you can use only all-purpose flour, but the texture won’t be as crispy.
3. Can I make Korean cheese pancakes ahead of time?
They’re best eaten fresh, but you can make the batter ahead and store it in the fridge for up to a day. Cook just before serving.
4. Can I make it gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
5. How do I keep the pancake from sticking to the pan?
Use a non-stick skillet and enough oil to coat the pan evenly.
6. Can I bake Korean cheese pancakes instead of frying?
They’re traditionally pan-fried, but you could bake them at 375°F (190°C) until golden. The texture will differ.
7. Are Korean cheese pancakes the same as Korean hotteok?
No, hotteok is a sweet pancake filled with sugar and nuts, while cheese pancakes are savory and cheesy.
8. Can I add meat to this recipe?
Yes! Add small pieces of ham, bacon, or sausage for extra protein and flavor.
9. How do I make it spicy?
Add gochujang or chili flakes to the batter or sprinkle jalapeños inside with the cheese.
10. What should I serve with Korean cheese pancakes?
They pair well with kimchi, pickled radish, or a light soy-vinegar dipping sauce.