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Korean Cheese Pancake

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

  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 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)

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.

  • Author: kaoucheegmail-com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Korean
  • Diet: Vegetarian

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

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