Korean Potato Waffles with Cheese and Chives Recipe
These are crispy waffles made from grated potatoes, cheese, and chives, inspired by Korea’s love of street snacks. The flavor is like a cross between potato pancakes and a fairground waffle, but with a distinct salty kick from soy sauce and sesame. In Korea, similar snacks are eaten after school or work, often with a cup of milk tea or an ice-cold cola.
These Korean-inspired potato waffles combine the comfort of classic potato pancakes with the fun shape and crunch of a waffle. Soy sauce and sesame add a distinct umami note that makes them taste like a modern street snack rather than a traditional dish.
Chef's tips
Make sure to squeeze the potatoes really well – this is the key to getting a crisp exterior and a soft, fluffy inside. Every waffle iron is different, so the first batch can be a test: if the waffles brown too quickly but stay soft inside, lower the heat and cook a bit longer. Lightly toasting the sesame seeds before sprinkling will deepen their flavor.
How to serve
Serve with Korean-style sauces (gochujang mayo, soy-vinegar dip) or keep it simple with sour cream and herbs. They pair well with a fresh salad of cucumber, radish, and lettuce, or as a side to grilled meat or tofu.
Ingredients
- potatoes - 600 g
- yellow cheese grated - 120 g
- chives finely chopped - 15 g
- egg - 2 piece
- wheat flour - 60 g
- soy sauce - 1.5 tablespoon
- vegetable oil - 2 tablespoon
- sesame oil - 1 teaspoon
- baking powder - 0.5 teaspoon
- salt - 0.5 teaspoon
- black pepper ground - 0.25 teaspoon
- sesame seeds - 1 tablespoon
Preparation
- Peel the potatoes and grate them on the fine side of a grater. Transfer the grated potatoes to a sieve or a clean kitchen towel and squeeze out as much excess water as you can – the drier they are, the crispier the waffles will be.
- Grate the cheese on the coarse side of a grater. Finely chop the chives.
- In a large bowl, combine the squeezed potatoes, grated cheese, chives, eggs, flour, baking powder, soy sauce, sesame oil, salt, and pepper. Mix thoroughly with a spoon until the mixture is thick and slightly sticky. If it seems too runny, add 1–2 more tablespoons of flour.
- Preheat the waffle iron to medium heat. Brush the plates with a thin layer of vegetable oil using a pastry brush or a paper towel.
- Spoon portions of the potato mixture onto the hot waffle iron so that it evenly covers the plate without spilling over the sides. Close the waffle iron and cook for 7–10 minutes, until the waffles are golden and clearly crispy around the edges.
- Carefully remove the finished waffles with a spatula and place them on a wire rack so the steam can escape – this keeps them from going soft. Sprinkle the tops with sesame seeds and, optionally, some extra chives.
- Serve immediately while hot, on their own or with your favorite sauce: a yogurt-garlic dip, spicy mayonnaise, or a simple sauce made from soy sauce, a splash of rice vinegar, and water.
Storage
No storage information available for this dish.
I created these waffles as a playful twist on the potato pancakes I grew up with, inspired by Korean street food stalls full of crispy, savory snacks. They’re perfect for evenings when you want something comforting yet a bit different from the usual dinner.
