If you’ve wandered the food stalls of Seoul or watched enough K-drama food scenes, you’ve probably come across cheese hotteok or savory-style Korean cheese pancakes.
These aren’t your typical American-style flapjacks. Instead, they’re crisp on the outside, warm and chewy on the inside, and stuffed with melty, stretchy cheese that makes every bite a satisfying surprise.
This Korean cheese pancake recipe is inspired by the beloved street snack and tailored for easy home cooking. With a few pantry staples and your favorite melty cheese, you can bring the flavors of Korea right to your kitchen.
Whether it’s an after-school snack, a comfort-food side, or a savory breakfast-for-dinner moment, this recipe delivers crispy, cheesy joy in minutes.
Why You’ll Love This Recipe
What sets this pancake apart is the contrast of textures and flavors—crispy pan-fried dough giving way to warm, gooey cheese inside. It’s quick to whip up, doesn’t require any special equipment, and can be endlessly customized with different cheeses and add-ins like scallions or gochujang.
Even kids who are picky eaters will devour these, thanks to the melted cheese and slightly sweet, chewy dough. It’s the perfect introduction to Korean street food and a fun new twist on savory snacks or sides.
What You’ll Need
For the Pancake Dough
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup warm water (plus 1–2 tablespoons if needed)
- 1 tablespoon vegetable oil (for the dough)
Filling
- 1 cup shredded mozzarella (or any good melting cheese like Korean string cheese, Monterey Jack, or provolone)
For Frying
- 2 tablespoons vegetable oil
Optional
- 1–2 scallions, thinly sliced
- Pinch of black pepper or gochugaru (Korean chili flakes) for spice
Pro Tips
- Use freshly shredded cheese for the best melt and stretch.
- Let the dough rest for 10–15 minutes before shaping to improve texture.
- Press edges of the pancake well to seal in the cheese—this prevents leaking.
- Cook low and slow for even browning and melty centers.
- Serve hot—they’re best when the cheese is still gooey and stretchy.
Tools You’ll Need
- Mixing bowl
- Whisk or fork
- Nonstick skillet or cast-iron pan
- Spatula
- Rolling pin (or hands to flatten dough)
- Small bowl for dipping sauce (optional)
Substitutions and Variations
- Make it sweet: Add a sprinkle of sugar and cinnamon to the filling for a dessert version.
- Spicy variation: Mix gochujang or chili flakes into the dough for a spicy kick.
- Different cheese: Try pepper jack, cheddar, or Korean string cheese.
- Add veggies: Finely chopped kimchi or scallions add savory depth.
- Gluten-free: Substitute with a gluten-free flour blend that includes xanthan gum.
Make Ahead Tips
- Make the dough in advance and refrigerate for up to 24 hours—just bring to room temp before using.
- Formed but uncooked pancakes can be stored in the fridge for 1 day, layered with parchment paper.
- Cooked pancakes can be reheated in a skillet for 2–3 minutes to regain crispness.
How to Make Korean Cheese Pancakes
Step 1: Make the Dough
In a mixing bowl, whisk together flour, sugar, salt, and baking powder. Add warm water and oil, and mix until a soft dough forms. Knead for 1–2 minutes, then cover and let rest for 10–15 minutes.
Step 2: Divide and Fill
Divide the dough into 2–3 equal pieces. Flatten each into a disc with your hands or a rolling pin. Place a mound of shredded cheese (and scallions or chili flakes if using) in the center. Pinch the edges together to seal.
Step 3: Flatten the Pancake
Gently press the filled dough pouch into a flat disc using your palm or a rolling pin—about ½ inch thick. Be careful not to press so hard the cheese breaks through.
Step 4: Fry Until Golden
Heat vegetable oil in a nonstick skillet over medium-low heat. Cook pancakes for 2–3 minutes per side until golden brown and crisp, pressing gently to cook evenly. Cheese should be fully melted inside.
Step 5: Serve and Enjoy
Slice in half to reveal the melty cheese. Serve immediately with optional dipping sauce like sweet chili sauce or soy sauce mixed with vinegar.
Leftovers and Storage
- Fridge: Store cooked pancakes in an airtight container for up to 2 days.
- Reheat: Rewarm in a skillet to restore crispness, or use a toaster oven.
- Avoid microwaving—it softens the texture too much.
- Freezing: Not recommended once cooked, but uncooked stuffed pancakes can be frozen and cooked from frozen (add a few minutes).
Recipe FAQs
1. Can I bake these instead of frying?
You can, but they won’t be as crispy. Bake at 400°F for 10–12 minutes and broil for 1–2 minutes to brown.
2. What’s the best cheese for stretch?
Low-moisture mozzarella is perfect for that iconic cheese pull. Korean string cheese works great too.
3. Can I make these sweet like traditional hotteok?
Yes! Replace cheese with a filling of brown sugar, cinnamon, and crushed nuts for a sweet version.
4. Is this the same as hotteok?
It’s inspired by hotteok’s shape and cooking style but uses cheese instead of the usual sweet filling. Think of it as a savory twist.
Crispy Outside, Gooey Inside – Korean Street Food at Home
These Korean cheese pancakes are a simple but irresistible way to bring a taste of Seoul to your kitchen. Cheesy, golden, and endlessly snackable, they’re the kind of dish that disappears as soon as it hits the table.
Make them once, and you’ll be hooked—try different fillings, add a little spice, and most importantly, enjoy the cheese pull! Leave a comment below if you tried it, and let me know how you made it your own!