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Korean Hotteok potato cheese pancakes on a plate with toppings

Korean Hotteok Potato Cheese Pancakes

These delightful Korean hotteok potato cheese pancakes offer a savory twist on a classic street food. Crispy on the outside and wonderfully chewy inside, they are filled with a gooey mixture of potato and melted cheese, perfect as a snack or a light meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 pancakes
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1.5 cups All-purpose flour
  • 1 tsp Instant yeast
  • 1 tbsp Sugar
  • 0.5 tsp Salt
  • 0.75 cup Warm water
  • 1 tbsp Vegetable oil
Filling
  • 2 Potatoes (medium) boiled and mashed
  • 1 cup Mozzarella cheese shredded
  • 0.25 tsp Salt
  • 0.125 tsp Black pepper
For Frying
  • 2 tbsp Vegetable oil

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Frying pan or skillet
  • Spatula

Method
 

Dough Preparation
  1. In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and oil, mixing until a soft, slightly sticky dough forms. Knead for 5 minutes, then cover and let rise in a warm place for 1 hour or until doubled.
Filling Preparation
  1. While the dough rises, boil and mash the potatoes until smooth. In a small bowl, combine the mashed potatoes with shredded mozzarella, salt, and pepper, mixing well.
Assembly
  1. Punch down the risen dough and divide it into 4-6 equal portions. Flatten each portion into a disk, place a spoonful of the potato cheese filling in the center, and carefully pinch the edges to seal, forming a ball.
Cooking
  1. Heat vegetable oil in a frying pan over medium heat. Place a dough ball in the hot pan, seam-side down, and immediately press it flat with a spatula. Cook for 2-3 minutes per side until golden brown and crispy.
Serving
  1. Serve the hotteok immediately, ideally while the cheese is still warm and gooey.

Notes

For extra flavor, you can add a pinch of garlic powder or chopped chives to the potato and cheese filling.