Begin by grating about four medium-sized Russet potatoes, ensuring they are well-peeled. Soak the grated potatoes in cold water for about 10 minutes to remove excess starch, which helps achieve a crispier texture for your Korean Potato Cheese Pancakes.

In a large mixing bowl, combine the drained grated potatoes with one cup of shredded mozzarella cheese and a teaspoon of sea salt. Stir the mixture thoroughly until the cheese is evenly distributed and coated with the potatoes.

Heat a generous amount of vegetable oil in a non-stick skillet over medium-high heat for about 2-3 minutes.

Using a spoon or your hands, scoop a portion of the potato mixture and shape it into a patty, about ½ inch thick. Carefully place the patty in the hot oil and repeat with additional patties, frying each side for approximately 5 minutes until crispy and golden brown.

Once your pancakes are perfectly golden on both sides, remove them from the skillet using a slotted spatula and place them on a plate lined with paper towels to absorb excess oil.