Got some sour kimchi? Turn it into cheesy kimchi potato pancakes. Adding shredded potato and melting cheese softens the tang of sour kimchi and creates a rich, comforting snack or appetizer that’s perfect for sharing.
Kimchi Pancakes
Kimchi pancakes are a beloved Korean comfort food. If you already enjoy classic kimchi pancakes, try this variation: cheesy kimchi potato pancakes. Here, tangy cabbage kimchi is mixed with shredded potato and soft, melty cheese in a slightly dense batter, then pan-fried until crisp. The result is crispy at the edges and tender inside—more like fritters in texture, but still unmistakably pancake-like in flavor.
These pancakes are especially popular on rainy days, when the appetite for warm, greasy, savory snacks rises. If you have a jar of sour kimchi on hand, these pancakes are an ideal way to use it and satisfy cravings for something crispy, savory, and comforting.
Cook’s Note
- Use very sour cabbage kimchi if possible—the tangier the kimchi, the more character the pancakes will have.
- Don’t skip the potatoes. They balance the saltiness of kimchi and cheese while adding a pleasant chew.
- Any soft, meltable cheese works well—mozzarella, provolone, or a Mexican blend are good choices.
- Pan-fry with enough oil to crisp the edges; deep-frying isn’t necessary.
- Serve with a dollop of sour cream. Its creaminess pairs wonderfully with kimchi’s bold flavor.
How to make Kimchi Pancakes with Cheese and Potato
Start by shredding peeled Yukon or russet potatoes.
Squeeze out as much moisture as you can from the shredded potatoes with your hands—this keeps the pancakes crisp.
Chop the kimchi into small pieces and combine it with the potatoes and chopped green onion in a bowl.
Add flour, breadcrumbs, egg, and shredded cheese to the mixture.
Stir in a little kimchi juice to intensify the flavor, and add water as needed to reach a slightly dense batter—not runny, but spreadable.
Heat oil in a heavy skillet over medium heat. Drop a heaping tablespoonful of batter into the pan and gently spread it thin. Fry 2–3 minutes per side until the edges turn brown and crisp. Keep the heat moderate so the edges don’t burn before the pancake is cooked through.
Transfer cooked pancakes to a cooling rack to keep their bottoms from steaming and becoming soggy.
Serve hot with a dollop of sour cream, and enjoy immediately.
Other Dishes You Can Make With Kimchi
- Kimchi Tuna Rice Patties and Balls
- Crispy Kimchi Fried Rice with Cheese
- Kimchi Tomato Spaghetti
Cheesy Kimchi Potato Pancakes
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 cooking oil
- sour cream for topping, optional
Instructions
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Squeeze the shredded potato with your hands to remove as much moisture as possible. In a mixing bowl, combine the potatoes, chopped kimchi, green onion, flour, breadcrumbs, kimchi juice, egg, water, and cheese. Mix well; add a bit more water if the batter seems too stiff. The batter should be slightly dense—not too loose.
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Heat oil in a heavy-bottom skillet over medium heat. Drop a heaping tablespoonful of batter onto the skillet and spread thin. Pan-fry 2–3 minutes per side, or until edges are brown and crisp. Adjust heat to avoid burning.
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Transfer the pancakes to a cooling rack to keep them crisp. Serve hot with a dollop of sour cream.