Korean Kimchi Cheese Gamja Jeon Cup (Kimchi Cheese Potato Cup)
Quick answer
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 th...
What makes this special
- Pressing julienned potatoes and chopped kimchi into small cup shapes allows the centers to hold melted mozzarella cheese and sliced green onions.
- Potato's own starch binds the batter; no extra flour needed to hold cup shape
- Squeezing kimchi dry is critical; leftover moisture collapses the cup structure
Key ingredients
Core cooking flow
- 1 Julienne 350 g potato into thin strands, then rinse once in cold water.
- 2 Chop 90 g kimchi finely, then squeeze it firmly so loose liquid does not thin the batter.
- 3 Put the potato, kimchi, 40 g Korean pancake mix, 1 egg, and 1/4 teaspoon salt in a bowl.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Prep
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.
- 3Season
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.
- 4Control
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.
- 5Control
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.
- 6Control
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.
After the steps
Pick a recipe that fits this dish.
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