vegan kimchi & mushroom stuffed potato cakes

vegan kimchi stuffed potato cakes_hot for food

Part of the thrill of cooking up new dishes in the hot for food kitchen is using different ingredients I’ve accumulated over the years! Nothing’s worse than buying a super specific food product for a recipe, only to use it that one time and literally never reach for it again. You can probably relate if you tried out my bibimbap recipe that used gochujang paste! Unless of course, you went on a hot for food bibimbap frenzy and used the entire jar up. In that case, ya better run out and buy some more cause I’m bringing the heat back with these stuffed potato cakes!

I REALLY loaded up the flavors in these hotties! The mushroom and kimchi filling already packs a punch on its own, so adding a dollop of that creamy, spicy gochujang aioli in the middle makes these over the top delicious! Plus you can dunk ’em and cover ’em in extra aioli, because it’ll probably be your new favorite sauce from now on. On second thought, maybe you WILL be using up your gochujang paste after this recipe… I have a feeling you’ll be making it more than once!

Now roll up your sleeves, cause we’re making these stuffed potato cakes all from scratch, baby! Crack open a window in the kitchen and let’s see if you can handle the heat.

vegan kimchi stuffed potato cakes original recipe hot for food

4.39 from 13 votes
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vegan kimchi & mushroom stuffed potato cakes

These warm potato cakes are stuffed with a spicy mushroom and kimchi filling, and have a creamy gochujang aioli for extra dippin’! 

Course Appetizer, Main Course, Snacks
Cuisine Korean
Keyword gochujang, kimchi, mushroom, potato, potato cakes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 potato cakes (3 to 3 1/4-inches wide)
Author Lauren Toyota


mashed potatoes

  • 6 to 7 (about 2.5 lbs) medium sized yukon gold yellow potatoes, peeled and halved (if the potatoes are large quarter them)
  • 2 tbsp vegan butter
  • 2 tbsp gluten-free flour (such as Bob’s Red Mill 1:1 baking flour)
  • 1/4 C finely chopped chives
  • 1/2 tsp Korean chili powder or 1 tsp chili flakes
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • vegetable oil, for frying

kimchi mushroom filling

  • 1 tsp vegetable oil
  • 2 C finely diced cremini mushrooms
  • 1/4 C finely diced white onion
  • 1/4 tsp sea salt
  • 1/4 C peeled and finely shredded carrot (about 1 carrot)
  • 2 tbsp minced garlic (about 2 cloves)
  • 3/4 C chopped vegan kimchi (such as Wildbrine brand)
  • 2 tbsp finely chopped chives

gochujang aioli

  • 1 tsp gochujang (Korean red pepper paste)
  • 1 tbsp warm kimchi brine or hot water
  • 2 tbsp warm lemon juice
  • 3/4 C vegan mayonnaise
  • 1 tbsp minced garlic cloves (about 1 clove)
  • 2 tbsp finely chopped chives
  • 1/2 tsp ground black pepper
  • 1 tbsp vegan kimchi


  1. Add potatoes to a pot of salted water and bring to a boil. Boil for 12 to 15 minutes until the potato slides out of a knife smoothly. Drain the water from the potatoes and add them back into the pot. 

  2. Mash with a potato masher and while the potatoes are still warm, stir in vegan butter, gluten-free flour, chives, Korean chili powder, sea salt and ground black pepper. The mashed potato will start to come together almost like a dough. Set aside and let the mixture cool until you can handle it with your hands.

  3. To make the filling, in a cast iron pan over medium heat, add vegetable oil, mushrooms, onions and sea salt. Cook for 4 to 5 minutes until the liquid evaporates and the mushrooms and onions start to turn golden brown. Add carrot and garlic and cook for 4 to 5 more minutes. Add this mixture to a medium bowl. Add chopped kimchi and chives. Set aside. Wipe the cast iron clean with a paper towel to fry the stuffed potato cakes later. 

  4. To make the gochujang aioli, in a small bowl add warm kimchi brine or hot water, warm lemon juice and add gochujang paste. Whisk until smooth. Whisk in vegan mayonnaise, garlic, chives and black pepper. Set aside.

  5. To assemble your potato cakes, use a 1/4 measuring cup and your hands to scoop up some mashed potato mixture. Release the potato mixture from the 1/4 cup so it holds its shape and then cut it in half horizontally, like you’re slicing a burger bun. This gives you the bottom and top halves of your potato cake. 

  6. Use a tablespoon to measure out a heaping tablespoon of kimchi mushroom filling and place on one half of the potato mixture, flattening gently, so it doesn’t go all the way to the edge. The potato cake should be about 3-inches in diameter. 

  7. Add a teaspoon of gochujang aioli in the center, slightly spreading with the back of the teaspoon but not all the way to the edges. Place the other half of the potato cake on top and use your fingers to push down the edges of the potato cake to seal. Repeat until all the potato mixture is used up. If any of the gochujang sauce is coming through, take a little potato mixture and seal up the hole!

  8. Heat up the cast iron pan over medium heat. Add 1 teaspoon of vegetable oil. You will fry your potato cakes in batches. Add the potato cakes to the hot oil to pan fry and use a spatula to gently flatten the top slightly. Pan fry for 3 to 4 minutes on each side, until golden brown. Repeat until all the potato cakes are cooked. Transfer cooked potato cakes to a cooling rack lined with paper towel. 

  9. For serving, you can stir in another 1 tablespoon of finely chopped kimchi into the remaining gochujang aioli for dipping or spoon the extra aioli on the potato cakes. 

  10. Garnish with chives and serve immediately. 

Recipe Notes

You can reheat the potatoes cakes in an oven at about 350°F until heated through, or again in a hot cast iron pan. These are also great cold with the aioli! 

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6 thoughts on “vegan kimchi & mushroom stuffed potato cakes”

  1. Made this yesterday with sweet potatoes instead of the Yukon. I might have boiled my potatoes too long since it came out really wet, it was hard to handle even after adding extra flour and bread crumbs (my fault!). The flavors of the kimchi mushroom filling were so fragrant, I couldn’t help but sneak in a few tastes before using adding the filling to the potato mixture. I absolutely love this recipe, especially the sauce!! I ended up with some leftover filling and tons of sauce so I’m thinking to use the rest of the filling for dumplings/gyoza and dip up the rest of the yummy aoli!!
    By the way, any suggestions on how to store uneaten patties? I just threw mine in the freezer but feel unsure about cooking time the next time I want to bust these babies out. Thanks, Hot for Food!!

  2. made this yesterday with my friend’s homemade kimchi and it was DIVINE!!!!!! EVERYTHING about this recipe is heavenly, so glad we made a double portion XD

  3. A bit disappointed in the recipe. It took me 2 hours and it was all falling apart and I couldn’t even make one potato cake. 🙁

  4. Do you need to gluten free flour or can you use AP flour instead? I’m not GF so this isn’t something I keep in my pantry.


  5. Followed the recipe to a tee but our potato cakes just disintegrated on the cast iron pan. They also got stuck and we couldn’t flip them. Took almost 2 hours to make, for a mediocore outcome.

  6. The flavors are excellent! It did however take much more time than I had expected. I made a quick quinoa salad on the side and dinner took me 3 hours to prepare. It took a long time to form the patties and they didn’t even get that crisp.
    I would definitely make this recipe again but instead of making patties I would just serve it as mashed potatoes with filling and aioli on top. Takes less time but is just as tasty! 🙂

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