Golden Chewy Cheese Potato Hotteok (Cheese Potato Pancake)
A chewy snack made by mixing mashed potatoes with pizza cheese and potato starch, then pan-frying until golden brown.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special snack features potatoes softened in the microwave and mixed with cheese for a chewy, savory treat. The key techniques are shaping the dough before the potatoes cool and shaping them slightly thick so they keep their form while cooking. You can also simmer them down in a soy sauce and honey glaze to add sweet and savory appeal.
- Servings
- about 3–4 servingsOriginal: 12 pieces, 6 cm across
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Potato4, 250 g
- Pizza cheese (shredded mozzarella)1 pack
- Potato starch4 tbsp
- Milk3 tbsp
- Sugar1 tbsp
- Salt1/2 tsp
- You can use glutinous rice flour instead of potato starch.
- You can substitute water or soy milk for the milk, and if the potatoes feel too wet as you mash them, you can skip the milk entirely.
- You can also make this with sweet potatoes.
Steps
Prepare the ingredients
Here are 4 potatoes, pizza cheese, potato starch, and milk.
You can use glutinous rice flour instead of potato starch.
Cook the potatoes in the microwave
Chop the potatoes small so they cook quickly, place them in a container, and pour in just enough water to cover the bottom.
Microwave for 8 minutes.
Once the potatoes are cooked soft, pour off any remaining water in the bowl and mash them finely.
Make the dough
Once the potatoes are well mashed, add 4 tbsp potato starch, 1 bag pizza cheese, 3 tbsp milk, 1 tbsp sugar, and 1/2 tsp salt. Mix well before the potatoes cool, then shape into hotteok rounds.
You can substitute water or soy milk for the milk, and if the potatoes feel too wet as you mash them, you can skip the milk entirely.
I made mine 1 cm thick, but they turned soft and limp when simmered in the sauce.
Making them a bit thicker (1.5 cm) and smaller ensures they hold their shape perfectly once cooked.
Pan-fry
Because of the cheese, they can stick easily, so leave space between them. Pan-fry in cooking oil over medium-low heat until golden on both sides.
Finish
When fried like this, they keep that exact hotteok shape.
Since the dough is seasoned, they are just right to eat as is.
If you add 1 tbsp soy sauce, 1 tbsp honey, and 3 tbsp water and simmer until reduced, you get a chewier, sweet-and-savory hotteok flavor.
If you plan to simmer them in sauce like this, leave out the salt and sugar when making the dough.
It tastes even better if you sprinkle chopped nuts on top after simmering.
You can deeply taste the comforting flavor of the potatoes and the richness of the cheese.
If you are wondering what to make with potatoes, try this as a delicious snack.
You can also make this with sweet potatoes.
Ppunwife's tips
- Making them a bit thicker (1.5 cm) and smaller ensures they hold their shape perfectly once cooked.
- Because of the cheese, they can stick easily, so leave space between them.
- If you add 1 tbsp soy sauce, 1 tbsp honey, and 3 tbsp water and simmer until reduced, you get a chewier, sweet-and-savory hotteok flavor. If you plan to simmer them in sauce like this, leave out the salt and sugar when making the dough.
FAQ
Can I use a different starch or flour instead of potato starch?
You can use glutinous rice flour instead of potato starch to make the dough.
How can I substitute if I don't have milk?
You can use water or soy milk instead of milk, and if the mashed potatoes already have a lot of moisture and feel wet, you can leave out the milk entirely.
How do I keep the hotteok shape from falling apart while frying?
Shaping the dough slightly thick, about 1.5 cm, and keeping them small makes it much easier for them to maintain their perfect shape after cooking.
How should I season the dough if I want to simmer them in the honey-soy glaze?
If you plan to simmer them in the soy sauce and honey glaze, it is best to omit the salt and sugar from the dough.
