Korean Cheese Pancake

introduction

This Korean Cheese Pancake is warm, soft, and full of gooey cheese inside. It is easy to make and works as a snack or small meal. If you like quick cheese treats, try this air fryer cheeseburgers with veggies for another simple idea.

why make this recipe

Make this recipe because it is fast and satisfying. It uses simple ingredients you may already have. The cheese melts inside and gives a rich, soft center. Kids and adults both enjoy the gooey filling.

how to make Korean Cheese Pancake

Follow the steps below to make warm, cheesy pancakes. This recipe uses a basic dough and a melting cheese filling. If you want another sweet, creamy treat later, see these apple butter cheesecake cups for a dessert idea.

Ingredients :

2 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon instant yeast, 1 cup warm water, 1 cup mozzarella cheese (or any melting cheese), 2 tablespoons vegetable oil (for frying)

Directions :

1. In a mixing bowl, combine the flour, sugar, salt, and instant yeast. Gradually add warm water and mix until a dough forms. Knead for about 5-7 minutes until smooth and elastic.
2. Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
3. Once risen, punch down the dough and divide it into equal portions (about 8 balls).
4. Flatten each ball, placing a tablespoon of cheese in the center, then fold the edges over to seal.
5. Heat oil in a frying pan over medium heat. Cook the filled dough balls until golden brown on both sides, about 2-3 minutes each side.
6. Serve hot and enjoy the gooey cheese filling!

how to serve Korean Cheese Pancake

Serve the pancakes hot so the cheese stays gooey. You can enjoy them plain, or with a light soy dip or sweet sauce. For a fruit and cream match, try them with a side like apple pie cream cheese for a sweet contrast.

how to store Korean Cheese Pancake

Cool the pancakes to room temperature first. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat or in an oven until warm so the cheese melts again. Avoid microwaving too long or the dough can get soggy.

tips to make Korean Cheese Pancake

• Use a good melting cheese like mozzarella for the best stretch and gooeyness.
• Seal edges well so the cheese does not leak.
• Keep oil at medium heat so the outside browns without burning and the inside heats through.
• Work with one dough ball at a time so the cheese stays centered.

variation (if any)

• Add a small piece of ham or cooked vegetable with the cheese for a savory twist.
• Sprinkle herbs like parsley or oregano in the cheese for more flavor.
• Make smaller or larger balls to change cook time and snack size.

FAQs

Q: Can I use frozen dough instead of making dough from scratch?
A: Yes. Thaw the dough fully and follow step to fill and fry. Adjust rise time if needed.

Q: What cheese works best?
A: Use any good melting cheese like mozzarella, provolone, or a mild cheddar.

Q: Can I bake them instead of frying?
A: You can bake at 375°F (190°C) for about 12-15 minutes until golden, but the outside will be less crisp than frying.

Q: How do I stop cheese from leaking?
A: Make sure to pinch and press the edges well and do not overfill.

Conclusion

For a related Korean-style cheese pancake recipe and extra tips, see Cheese Hotteok (Savory Korean Pancake) – Chocolates & Chai.

Korean Cheese Pancake

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

These Korean Cheese Pancakes are warm, soft, and filled with gooey cheese, making for a quick and satisfying snack or small meal.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 cup warm water
• 1 cup mozzarella cheese (or any melting cheese)
• 2 tablespoons vegetable oil (for frying)

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Instructions

1. In a mixing bowl, combine the flour, sugar, salt, and instant yeast. Gradually add warm water and mix until a dough forms.
2. Knead for about 5-7 minutes until smooth and elastic.
3. Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
4. Once risen, punch down the dough and divide it into equal portions (about 8 balls).
5. Flatten each ball, placing a tablespoon of cheese in the center, then fold the edges over to seal.
6. Heat oil in a frying pan over medium heat. Cook the filled dough balls until golden brown on both sides, about 2-3 minutes each side.
7. Serve hot and enjoy the gooey cheese filling!

Notes

Use a good melting cheese like mozzarella for the best stretch and gooeyness. Seal edges well so the cheese does not leak. Work with one dough ball at a time.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 1 pancake
• Calories: 200
• Sugar: 1g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 5mg

Keywords: Korean Pancake, Cheese Pancake, Snack Recipe, Quick Meal, Vegetarian Snack