Sam There’s something magical about that first bite of sizzling, golden Korean cheese pancakes—crispy on the outside, chewy on the inside, and oozing with gooey, molten cheese. I still remember the first time I tried making these in my own kitchen. The aroma alone had my whole family hovering like hawks, waiting for the first one to come off the pan. And when we finally took a bite? Instant obsession.
These pancakes, also known as Cheese Hotteok (치즈호떡), are a savory spin on the classic sweet Korean street snack. Instead of the usual brown sugar and nut filling, this version is all about cheese—melted, stringy, and perfectly encased in a golden crust. They’re simple, customizable, and seriously addictive.
Whether you’re planning a cozy brunch, looking for a cheesy snack, or want to bring the flavors of Korean street food into your home, korean cheese pancakes are your new go-to. Let’s make them together!
Recipe Overview
Cuisine: Korean
Difficulty Level: Easy
Serving Size: Makes 4 pancakes
Total Calories: Approximately 250–300 per serving
Prep Time: 40 minutes (includes dough resting)
Cooking Time: 15 minutes
Why You’ll Love Korean Cheese Pancakes
Irresistible Texture
That crispy bite followed by stretchy cheese and soft, chewy dough? Absolute perfection.
Quick and Easy
Minimal ingredients, no complicated steps, and you don’t even need a mixer.
Perfect for Any Time
Serve them up for breakfast, a midday snack, or even a light dinner.
Fun to Customize
Play around with the cheese, add fillings, or serve with dipping sauces.
Always a Crowd Favorite
Korean cheese pancakes are the kind of food that disappear as fast as you make them.
Ingredients You’ll Need
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- ½ teaspoon salt
- ¾ cup warm milk or water (about 100°F / 38°C)
- 1 tablespoon vegetable oil (for the dough)
For the Filling:
- 1 cup shredded mozzarella cheese
- ¼ cup shredded cheddar cheese (optional for flavor variety)
For Cooking:
- 2 tablespoons vegetable oil
Let’s Get Cooking
Make the Dough
- Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, yeast, and salt. - Add the Warm Liquid
Slowly pour in the warm milk or water, stirring until a shaggy dough forms. - Knead It Smooth
Transfer the dough to a floured surface and knead for about 5 minutes. It should become smooth and elastic. - Let It Rise
Place the dough back in the bowl, cover, and let it rise for 30–40 minutes, or until doubled in size.
Fill and Shape the Pancakes
- Divide and Flatten
Once the dough has risen, punch it down and divide into 4 equal portions. - Stuff with Cheese
Take one piece and flatten it into a disk. Add a generous scoop of mozzarella and cheddar into the center. - Seal Tightly
Fold the edges over the cheese and pinch them closed. Then gently flatten into a round pancake shape. - Repeat
Prepare the rest of your korean cheese pancakes in the same way.
Fry to Golden Perfection
- Preheat the Pan
Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-low heat. - Fry the Pancakes
Place each pancake seam-side down. Cook for 3–4 minutes until golden brown. - Flip and Flatten
Flip each pancake, gently press with a spatula, and cook the other side for another 3–4 minutes. - Serve Hot
Let them cool slightly before serving—just enough so you don’t burn your mouth with molten cheese!
How to Serve Korean Cheese Pancakes
Korean cheese pancakes are incredibly versatile. Here are some favorite ways to serve them:
- Drizzled with Honey or Maple Syrup – Sweet and savory heaven.
- With Gochujang Dipping Sauce – Mix gochujang, soy sauce, rice vinegar, and a touch of sesame oil.
- Sprinkled with Scallions & Sesame Seeds – Adds freshness and crunch.
- Next to Aged Kimchi – For that fermented, funky contrast.
- Topped with a Fried Egg – Yes, please. Runny yolk + cheese = magic.
- Sliced into Strips for Dipping – Perfect for kids or party platters.
- Served with Pickled Radish (Danmuji) – A refreshing, classic Korean pairing.
- Paired with Makgeolli (Korean Rice Wine) – For an authentic Korean snack experience.
Flavor Twists and Ingredient Ideas
Want to change things up? Try these additions or variations:
- Spicy Jalapeño Pancakes – Add chopped jalapeños or gochugaru.
- Kimchi-Cheese Version – Mix some finely chopped kimchi into the filling.
- Garlic Butter Brushed – Brush with garlic butter after frying.
- Ham & Cheese – Add thinly sliced ham to the cheese center.
- Green Onion Pancakes – Stir chopped green onions into the dough.
- Four-Cheese Explosion – Combine mozzarella, cheddar, gouda, and parmesan.
- Pizza Style – Add a little pizza sauce and mini pepperonis to the filling.
- Sweet and Salty – Drizzle honey inside before sealing the dough.
- Gluten-Free Friendly – Use a gluten-free flour blend.
- Extra Crispy – Sprinkle sesame seeds on the outside before cooking.
Pro Tips for Perfect Results
- Use Warm (Not Hot) Liquid
Activates the yeast without killing it. - Seal Tightly
To avoid tragic cheese leaks in the pan. - Cook Low and Slow
This helps melt the cheese without burning the outside. - Press Gently
After flipping, pressing lightly gives an even crust. - Non-Stick Is Best
You’ll thank yourself later.
How to Store and Reheat Korean Cheese Pancakes
Refrigerate Leftovers:
Keep in an airtight container for up to 2 days. Reheat in a pan or air fryer to bring back the crisp.
Freeze for Later:
Shape and fill the pancakes, freeze them uncooked on a tray, then store in a freezer-safe bag. Cook straight from frozen—just add 2–3 minutes to the cooking time.
Equipment You’ll Need
- Mixing Bowl – For making and rising the dough.
- Non-Stick Pan – Essential for that golden crust.
- Spatula – Helps with flattening and flipping.
- Rolling Pin (Optional) – To shape the dough more evenly.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Let it rise in the fridge overnight, then bring it to room temperature before using.
Which cheese is best?
Mozzarella gives the best pull, but cheddar, gouda, or even Monterey Jack are delicious too.
Can I air fry them?
Absolutely. Cook at 375°F (190°C) for 8–10 minutes, flipping once.
How do I stop cheese from leaking?
Seal the dough well and avoid overstuffing. Start seam-side down in the pan.
Can I use store-bought dough?
Yes! Pizza dough or crescent roll dough can work in a pinch.
Final Bite: Why These Pancakes Belong in Your Recipe Rotation
Crispy, chewy, and oozing with melty cheese—korean cheese pancakes are everything you want in a snack (or breakfast, or lunch, or midnight treat…). They come together quickly, taste incredible, and can be customized in so many fun ways. This is comfort food done the Korean street-food way—and once you try it, you’ll be making them on repeat.
Whether you enjoy them plain, dipped, or loaded with extras, these cheesy pancakes are guaranteed to win hearts and taste buds alike. So heat up your pan and grab that cheese—your new favorite pancake is waiting.
Korean Cheese Pancake
Course: BreakfastCuisine: KoreanDifficulty: Easy4
servings40
minutes15
minutes300
kcal1
hour10
minutesIngredients
- For the Dough:
2 cups all-purpose flour
1 teaspoon instant yeast
1 tablespoon sugar
½ teaspoon salt
¾ cup warm milk or water (about 100°F / 38°C)
1 tablespoon vegetable oil (for the dough)
- For the Filling:
1 cup shredded mozzarella cheese
¼ cup shredded cheddar cheese (optional for flavor variety)
- For Cooking:
2 tablespoons vegetable oil
Directions
- Make the Dough
- Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, yeast, and salt. - Add the Warm Liquid
Slowly pour in the warm milk or water, stirring until a shaggy dough forms. - Knead It Smooth
Transfer the dough to a floured surface and knead for about 5 minutes. It should become smooth and elastic. - Let It Rise
Place the dough back in the bowl, cover, and let it rise for 30–40 minutes, or until doubled in size. - Fill and Shape the Pancakes
- Divide and Flatten
Once the dough has risen, punch it down and divide into 4 equal portions. - Stuff with Cheese
Take one piece and flatten it into a disk. Add a generous scoop of mozzarella and cheddar into the center. - Seal Tightly
Fold the edges over the cheese and pinch them closed. Then gently flatten into a round pancake shape. - Repeat
Prepare the rest of your korean cheese pancakes in the same way. - Fry to Golden Perfection
- Preheat the Pan
Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-low heat. - Fry the Pancakes
Place each pancake seam-side down. Cook for 3–4 minutes until golden brown. - Flip and Flatten
Flip each pancake, gently press with a spatula, and cook the other side for another 3–4 minutes. - Serve Hot
Let them cool slightly before serving—just enough so you don’t burn your mouth with molten cheese!
Notes
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