Begin by grating the starchy Russet potatoes using a box grater or food processor. Once grated, place the potato shreds into a bowl of cold water for about 10 minutes to remove excess starch, which will help achieve a crispy texture. After soaking, drain and thoroughly squeeze out any excess moisture using a clean kitchen towel or cheesecloth.

In a large mixing bowl, combine the drained grated potatoes with the cheese, chopped green onions, and cornstarch. Sprinkle in salt and pepper to taste, mixing everything together until evenly distributed.

Heat a non-stick skillet over medium heat and add a generous drizzle of cooking oil. Once the oil is shimmering, scoop a portion of the potato mixture into the skillet, gently flattening it with a spatula to form a pancake shape. Cook for about 3-5 minutes until the bottom is golden brown and crispy, then carefully flip and repeat for the other side.

Once both sides are beautifully browned, remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Serve hot, accompanied by your favorite dipping sauce or alongside traditional Korean dishes.