If you are seeking a delightful snack that perfectly balances gooey, melty cheese with crispy, golden bread, this Korean Cheese Pancakes Recipe is your new best friend. These pancakes bring together a harmonious blend of simple ingredients that transform into a comforting treat with a subtle sweetness, making them irresistible for any time of day. Once you try this recipe, you’ll wonder why you haven’t made these savory-sweet pancakes a regular in your kitchen before.
Ingredients You’ll Need
This recipe is wonderfully straightforward, with ingredients that are pantry staples but come together to create a symphony of flavor, texture, and visual appeal. Each item plays a crucial role—from the chewy dough to the luscious cheese filling, every part is essential for authentic Korean cheese pancakes.
- 2 cups all-purpose flour: Forms the base dough with the perfect balance of softness and structure.
- 1/2 teaspoon active dry yeast: Helps the dough rise, creating a light and airy texture inside.
- 1/2 teaspoon sugar: Slightly sweetens the dough, enhancing the overall flavor depth.
- 1/4 teaspoon salt: Balances sweetness and brings out the other flavors beautifully.
- 1/2 cup warm water (110°F/45°C): Activates the yeast and hydrates the dough for perfect consistency.
- 1 tablespoon vegetable oil (for dough): Adds tenderness to the dough and keeps it moist.
- 1/2 cup shredded mozzarella cheese: Provides that dreamy, gooey cheese center that’s impossible to resist.
- 2 tablespoons sugar (for filling): Sweetens the cheese filling, complementing its saltiness and melting qualities.
- 1 tablespoon cinnamon (optional): Introduces a warm, fragrant touch to the filling, making these pancakes extra special.
- 1 tablespoon vegetable oil (for frying): Ensures a crispy, golden exterior when frying the pancakes.
How to Make Korean Cheese Pancakes Recipe
Step 1: Make the Dough
Start by combining the all-purpose flour, active dry yeast, sugar, and salt in a large mixing bowl. Pour in the warm water and the tablespoon of vegetable oil, then use your hands or a spoon to mix everything together until a rough dough forms. Knead this dough for about 5 to 7 minutes; you’re aiming for a smooth, elastic texture that will rise nicely later, making the pancakes light and fluffy instead of dense.
Step 2: Let It Rise
Once your dough feels smooth and pliable, cover the bowl with a damp cloth to keep it moist and let it rest in a warm spot. This step is essential for activating the yeast, so give it about one hour until the dough doubles in size. This rise will give your pancakes that perfect airy structure inside, making all the difference in texture.
Step 3: Prepare the Filling
While the dough is rising, mix the shredded mozzarella cheese with 2 tablespoons of sugar and, if you want to add an extra layer of flavor, a tablespoon of cinnamon. The sugar balances the saltiness of the cheese, and cinnamon, although optional, adds a cozy spice that makes the filling unforgettable.
Step 4: Shape the Pancakes
After the dough has risen, gently punch it down to release air bubbles and portion it into 8 equal pieces. Flatten each piece into a small disc and spoon a generous amount of the cheese filling into the center. Now comes the fun part: fold the edges of the dough up around the filling to form a neat ball, sealing the cheese inside like a little treasure chest.
Step 5: Cook the Pancakes
Heat vegetable oil in a frying pan over medium heat—this oil is crucial for achieving a crisp, golden crust that contrasts beautifully with the melted cheese inside. Place each filled dough ball in the pan and gently press it down with a spatula to flatten slightly. Fry for about 2 to 3 minutes on each side, carefully flipping to get an even, caramelized finish. When done, the pancakes should be irresistibly crispy on the outside and gooey within.
How to Serve Korean Cheese Pancakes Recipe
Garnishes
These pancakes are fantastic on their own but can be elevated with some thoughtful garnishes. A light drizzle of honey adds a lovely touch of sweetness that pairs wonderfully with the savory cheese. You could also sprinkle a little powdered sugar or some toasted sesame seeds for texture and subtle nuttiness.
Side Dishes
Korean Cheese Pancakes work beautifully when served alongside fresh fruit or a simple salad with a tangy dressing. The acidity from things like pickled radish or kimchi also provides a sharp contrast, cutting through the richness of the cheese and balancing the dish perfectly.
Creative Ways to Present
For gatherings, try stacking the pancakes on a large platter with small dipping bowls of honey, soy sauce, or even spicy mayo for guests to customize. You could also serve mini pancakes as bite-sized appetizers or alongside a cup of hot tea for a comforting snack experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pancakes, store them in an airtight container at room temperature for up to one day. For best results, keep the pancakes separate from any garnishes or sauces to maintain their crispy texture.
Freezing
You can freeze these pancakes by placing them on a baking sheet lined with parchment paper and freezing until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be kept frozen for up to one month without losing flavor or texture.
Reheating
To enjoy leftovers, reheat the pancakes in a skillet over medium heat to revive their crispiness. Avoid microwaving if possible, as it tends to make the pancakes soggy and diminishes that perfect golden crust.
FAQs
Can I use cheese other than mozzarella?
Absolutely! While mozzarella melts beautifully and has a mild flavor, you can experiment with cheeses like Monterey Jack, cheddar, or even a blend for different flavor profiles and textures.
Is the cinnamon really necessary in the filling?
Cinnamon is optional but highly recommended if you want to add a warm, aromatic twist. However, the recipe works wonderfully without it if you prefer your pancakes simply cheesy and sweet.
Can I make the dough without yeast?
The yeast is essential for the dough’s rise and texture, giving it that soft, airy quality. Without yeast, the pancakes will be denser and lose some of their signature fluffiness.
What’s the best way to prevent the cheese from leaking out while frying?
Make sure to seal the dough edges tightly around the filling and gently compress the dough without tearing it. Handling the dough with care during shaping is key to keep the filling inside during cooking.
Can I add savory ingredients to the filling?
Yes! Feel free to customize by adding chopped green onions, minced garlic, or even small pieces of ham or bacon for a savory twist on this Korean Cheese Pancakes Recipe.
Final Thoughts
There’s something truly special about biting into a warm, crispy pancake that oozes melty cheese; it’s comfort food that feels like a little celebration. This Korean Cheese Pancakes Recipe is an easy, fun dish to make that will impress your family or friends and satisfy any snack cravings. Give it a try, and you’ll soon have a new favorite recipe to come back to over and over.
Print
Korean Cheese Pancakes Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 pancakes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Description
Korean Cheese Pancakes are soft, chewy pancakes stuffed with melted mozzarella cheese and a hint of cinnamon-sugar sweetness. These savory and sweet pancakes are pan-fried to golden perfection, offering a gooey cheese center inside a crispy outer layer. Perfect as a snack or light meal, they bring a delightful fusion of flavors inspired by Korean street food.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup warm water (110°F/45°C)
- 1 tablespoon vegetable oil (for dough)
Filling Ingredients
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons sugar (for filling)
- 1 tablespoon cinnamon (optional)
Cooking Ingredients
- 1 tablespoon vegetable oil (for frying)
Instructions
- Make the dough: In a mixing bowl, combine the all-purpose flour, active dry yeast, 1/2 teaspoon sugar, and salt. Add the warm water and 1 tablespoon vegetable oil. Mix the ingredients until the dough begins to form, then knead the dough for 5-7 minutes on a lightly floured surface until it becomes smooth and elastic.
- Let it rise: Cover the dough with a damp cloth or plastic wrap and place it in a warm spot. Allow the dough to rise for about 1 hour or until it doubles in size, indicating that the yeast has activated properly.
- Prepare the filling: In a small bowl, combine shredded mozzarella cheese, 2 tablespoons sugar, and optional cinnamon. Mix thoroughly to blend the sweet and spicy notes into the cheese filling.
- Shape the pancakes: Punch down the risen dough to release air bubbles and divide it into 8 equal portions. Flatten each portion into a small disc. Spoon a generous amount of the cheese filling into the center of each disc, then fold the edges around the filling to enclose it completely, forming a ball.
- Cook the pancakes: Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Place the filled dough balls seam side down in the pan. Gently flatten each ball slightly with a spatula to form a pancake shape. Fry for 2-3 minutes on each side or until each side is golden brown and crisp, ensuring the cheese inside melts thoroughly.
- Serve: Remove the pancakes from the pan and serve immediately while still warm and the cheese filling is gooey and melty. Optionally, drizzle with honey for extra sweetness and enjoy!
Notes
- Be sure the water is warm (about 110°F/45°C) for yeast activation but not too hot to kill the yeast.
- Kneading the dough well is important for a chewy texture in the pancakes.
- If you prefer a less sweet filling, reduce the sugar or omit the cinnamon.
- You can substitute mozzarella with other melting cheeses according to preference.
- Serve hot for the best flavor and texture.
