Peel the potatoes if using the 250 g measurement. Grate the potatoes using a fine grater or food processor. If using the unpeeled 300 g potatoes, wash and grate them without peeling.

Place the grated potatoes in a clean kitchen towel and squeeze out any excess liquid. This step helps to achieve a crispier texture.

In a mixing bowl, combine the grated potatoes, sugar, cornstarch, and a pinch of salt. Mix well to ensure even distribution of ingredients.

Fold the mozzarella cheese into the potato mixture. Ensure that the cheese is evenly distributed throughout the batter.

Heat a non-stick pan or skillet over medium heat. Add enough cooking oil to coat the bottom of the pan.

Scoop a portion of the potato and cheese mixture and place it onto the hot pan, spreading it out into a pancake shape. You can make multiple pancakes depending on the size of your pan.

Cook the pancakes until the bottom turns golden brown and crispy. This usually takes about 3-4 minutes.

Carefully flip the pancakes using a spatula and cook the other side until it becomes golden brown and cooked through.

Repeat the process for the remaining batter, adding more oil to the pan as needed.

Once cooked, place the pancakes on a plate lined with paper towels to absorb any excess oil.

Serve the Korean Cheese Pancakes warm. They can be enjoyed on their own or with a dipping sauce of your choice.

Enjoy these savory and cheesy Korean pancakes as a delightful snack or as part of a meal. The combination of crispy edges and gooey cheese makes them a delicious treat!