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Cheese kimchi potato pancakes

Cheesy Kimchi Potato Pancakes

Holly Ford
Make these cheesy kimchi potato pancakes if you have a ton of sour kimchi. The potato and cheese will add a mellowness to the pancakes and neutralize the sourness of kimchi.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Korean
Servings 4

Ingredients
  

  • 2 medium yukon potatoes or 1 russet potato peeled and shredded
  • 1 1/2 cup sour kimchi chopped
  • 1/2 cup green onion chopped
  • 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

Instructions
 

  • 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. Pan-fry 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
Keyword cabbage kimchi, Cheesy kimchi potato pancakes, kimchi cheese pancakes, kimchi jeon, kimchi pancake with cheese, kimchi pancakes, korean pancakes, Potato, sour kimchi
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