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

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.

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.

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.

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.

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.

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.