Go Back
+ servings
Cheesy Kimchi Potato Pancakes are garnished with a dollop of sour cream.

Cheesy Kimchi Potato Pancakes

Print Recipe
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.
Cuisine Korean
Keyword cabbage kimchi, Cheesy kimchi potato pancakes, kimchi cheese pancakes, kimchi jeon, kimchi pancake with cheese, kimchi pancakes, korean pancakes, Potato, sour kimchi
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 people
Author Holly Ford


  • 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


  • 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