Korean Kimchi Cheese Gamja Jeon Cup (Kimchi Cheese Potato Cup)

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Kimchi cheese gamja jeon cups start with julienned raw potato and chopped kimchi mixed into a batter of Korean pancake mix and egg, pressed into cup shapes directly in the pan, then filled with shredded mozzarella and sliced green onion before a lid traps the steam that melts the cheese.

The starch naturally present in the potato acts as a binder, holding each cup together as it fries, while the contact surface builds a golden, crispy crust. As the lid seals in heat, the cheese softens and merges with the spicy kimchi, and the potato contributes a gentle, almost sweet starchiness that balances the heat. Wringing excess moisture from the kimchi before mixing is the single most important step: leftover liquid loosens the batter and causes the cups to collapse before the crust sets. The compact shape makes them easy to pick up, so they work equally well as a lunchbox side or a party finger food.

Ingredients

servings

IngredientAmountUnit

potato350 gg

kimchi90 gg

mozzarella80 gg

Korean pancake mix40 gg

egg1 eaea

green onion20 gg

cooking oil2 tbsptbsp

salt¼ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Julienne 350 g potato into thin strands, then rinse once in cold water.

Do not soak it long, because the potato starch helps bind the cups; squeeze out surface water firmly without crushing the strands.
2

Prep

Chop 90 g kimchi finely, then squeeze it firmly so loose liquid does not thin the batter.

Slice 20 g green onion, and loosen 80 g mozzarella so it can be divided quickly once the cups are hot.
3

Season

Put the potato, kimchi, 40 g Korean pancake mix, 1 egg, and 1/4 teaspoon salt in a bowl.

Toss lightly until the flour disappears and the strands look lightly coated, avoiding heavy mixing that breaks the potato.
4

Control

Divide 2 tablespoons cooking oil between the pan or cup molds and preheat over medium heat.

Press in the batter to form a compact base and raised edges, making the walls thick enough to hold the filling.
5

Control

Cook over medium heat for about 3 minutes, until the edges begin to set and the bottom grips the pan.

Press the center again with a spoon to deepen the well, then fill evenly with mozzarella and green onion.
6

Control

Cover the pan and lower the heat for 3 to 4 minutes so the cheese melts without burning the bottom.

When the base is golden, crisp, and firm enough to lift, rest briefly before removing the cups.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pressing julienned potatoes and chopped kimchi into small cup shapes allows the centers to hold melted mozzarella cheese and sliced green onions.
Finish cue: When the base is golden, crisp, and firm enough to lift, rest briefly before removing the cups.
Avoid this: Do not soak potatoes too long to keep their starch.