Kimchi pancake tastes better with perilla leaves and cheongyang peppers, but there are no perilla leaves at home, so I just used two non-spicy kkari peppers instead of cheongyang peppers. If you have Cheongyang red pepper or perilla leaf at home, make sure to add it and add cheese that suits your taste.

I used the representative cheese of Switzerland because I had a hole in Jerry's favorite movie Tom and Jerry at home. Emungdahl cheese is hard cheese, so I ground it on a grater and put it in.

Peel the potatoes with fillers

I ground it on a grater.

Grind the potatoes on a grater

I added chopped kimchi, chopped peppers, and potato starch and mixed them well.

How to make a delicious pancake. Pour plenty of cooking oil. When it reaches a certain temperature, add the dough. There are people who put in less cooking oil, mix it from the beginning, and make jeon, but you can't do that. If you look at the famous mung bean pancake in Gwangjang-dong, it's almost fried. In fact, some teachers say that you need to put in enough cooking oil at a certain temperature and fry jeon to eat less oil. I prefer grape seed oil and canola oil to olive oil. The reason is that olive oil is good for health, but it doesn't go well before Korean food because it has a unique scent. Use cheap canola oil or grape seed oil.

Please fry the cheese, potato, and kimchi pancakes until golden brown. I grind the cheese and fry it in the batter, but if you want to use pizza cheese, put it on top like a topping and microwave it. It doesn't taste like traditional rich kimchi pancakes, but it has potatoes in it, so it's much softer, lighter, and more like a snack. The combination of the savory flavor of Emungd daughter cheese and kimchi and potatoes was quite good. If there is any pressure on the expiration date after staying at home, I definitely recommend Korean pancakes. Once you fry it and freeze it, it can be a great late-night snack later, and there's no reason to waste food ingredients.