Many of Korean food lovers adore kimchi pancakes. I have posted one of the best Kimchi pancakes recipe before. Yes, it is delicious and satisfying. But here I present another version of kimchi pancakes recipe that is even better. I will call it cheesy kimchi potato pancakes. As you can imagine, the combination of sour cabbage kimchi, shredded potatoes, and soft cheese are combined in a simple batter and panfried in hot oil. Crispy on the outside with savory and chewy inside pancakes. How can you go wrong with that? I might say these are closer to fritters than pancakes in terms of cooking method. Whatever it is called, you will love the outcome of these little snacks.
Koreans love to make pan fried savory pancakes in the rainy days. Most days in the month of July in Korea is typically rainy due to the monsoon weather. There must be some kind of chemical attraction between our body and the grease when the weather is wet and dreary. Korean cravings of crispy savory pancakes created the most satisfying snacks or simple meals with their creative savory fritters. If you have some sour cabbage kimchi on hand, make these cheesy kimchi potato pancakes. You won’t be dissapointed.
Use very sour cabbage kimchi. The sourer the better. You can make homemade kimchi easily with my easy cabbage kimchi recipe and let it go ferment for a few days.
Don’t skip on potatoes. Both kimchi and cheese have loads of salt. The potato will neutralize the saltiness and also adds the chewy texture.
You can use any type of soft cheese you like. I used the mixture of mozzarella and Mexican cheese blend.
You don’t need to deep fry the batter but use enough oil to create the crispness when you panfry them.
Try serving with a dollop of sour cream. The creaminess of sour cream enhances the robust flavor of kimchi and they go really well together.
Shred the potatoes. I used a medium sized peeled Yukon potatoes.
Squeeze out the moisture as much as you can with your hands.
Chop the kimchi into small pieces and add to the bowl with potatoes and green onion.
Add flour, breadcrumbs, egg, and cheese.
Collect some kimchi juice and add to the mixture. It will intensify the kimchi flavor. Adjust the amount of water in the batter. You will want the pancake batter to be slightly dense, not too loose.
Heat oil in a heavy skillet over medium heat. Drop a heaping tablespoonful of batter and spread out. Fry for 2-3 minutes per side or until brown and crispy on the edge. Adjust the heat so that you don’t brown the edges too quickly.
Place the pancakes on a mesh rack to prevent the bottom surface from getting soggy.
Serve with a dollop of sour cream and enjoy while they are hot.
Serves 4-6 servings
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 medium Yukon potatoes or 1 Russet potato, peeled and shredded
- 1-1/2 cups chopped sour kimchi
- 1/2 cup chopped green onion
- 1 cup all-purpose flour
- 1/2 cup plain breadcrumbs
- 2-3 tbsp kimchi juice
- 1 egg
- 4-6 tbsp water, or more if needed
- 1 cup shredded Mozzarella or provolone cheese
- 4 tbsp cookie oil
- sour cream for topping, optional
- Squeeze out the shredded potato with your hands to remove the moisture as much as you can. Place the potatoes in a mixing bowl, add the kimchi, green onion, flour, breadcrumbs, kimchi juice, egg, water, and cheese. Mix well with a spoon. Add more water if the better seems to stiff. You will want the batter to be a little dense, not too loose.
- Heat oil in a heavy bottom skillet over medium heat. Drop a heaping tablespoonful of batter on the skillet and spread out thinly. Panfry for 2-3 minutes each side or until the edges turn brown and crisp. Adjust the heat level to not to burn the pancakes.
- Transfer the pancakes on the leash rack to keep them crisp.
- Serve them hot with a dollop of sour cream