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Baked Kimchi Stuffed Goguma

Baked Kimchi Stuffed Goguma

If I were musically talented, I’d make up a song about how much I love Goguma (Korean sweet potatoes). If I could find a way to grow these in my garden, I totally would. I love Korean sweet potatoes. They are perfect sizes and perfectly sweet. I used to eat these all the time in Korea, especially in the winter. They’d sell these on the street, freshly grilled or steamed. And the smell of these sweet potatoes… You just can’t ignore it. It makes you stop and buy some yummy and warm goguma.


Now I’ve been enjoying goguma in sweet drinks and sweet snacks, in Goguma shake and Goguma Mat Tang. And this time, I created something delicious with mashed goguma and Kimchi. Yes, kimchi is inside of mashed goguma, then it’s baked in the oven.


Kimchi is fried with some sesame oil and a little bit of sugar… I love fried kimchi. It’s one of my favorite sides ever. When Kimchi is a little old to eat by itself, Koreans like to stirfry that old kimchi with sesame oil and sugar. It’s delicious. It’s good with everything.

baked goguma

You will need about 1 cupful chopped Kimchi.

baked 2

Add the Kimchi and some Kimchi juice to heated pan. Add 1 tablespoon sesame oil and 1 tablespoon sugar.


Continue to cook until the kimchi juice evaoprates and the kimchi softens, about 5 minutes.


Now you will need about 4-5 small cooked goguma. To cook goguma, you can either boil them or steam them until cooked.


Mash the goguma and add 2 tablespoons honey and 1 teaspoon salt and stir well to combine.


Now when you’ve prepared Kimchi and goguma mixture, then you’re ready to make some yummy stuffed goguma. First, you are going to need a little bit of panko (Asian bread crumbs) and some cheese. You’re going to want to spray both of your palms with cooking spray (or just rub your hands with some oil if you prefer) so the goguma doesn’t stick to your hand. It’ll be much easier to form goguma balls with greasy hands.

Place about 1/4 cupful goguma mixture on your palm. Add about 1 big spoonful of kimchi mixture, then 2 tablespoons cheese, then top them with another 1/4 cupful goguma mixture. Pat it to cover the kimchi and cheese. Add more goguma mixture if needed. Roll the ball on panko. Repeat with remaining ingredients. You should be able to make at least two balls, or more.

Preheat oven to 400 degrees F and bake the goguma balls for 12-15 minutes, or until panko breadcrumbs become golden brown and the cheese inside it has melted.

Baked Kimchi Stuffed Goguma

  • 4-5 small goguma (Korean sweet potatoes), cooked, peeled, and mashed
  • 2 tablespoons honey
  • 1 teaspoon salt
  • ½ cup shredded Mexican or Cheddar cheese
  • ½ cup Panko breadcrumbs
  • For Kimchi stirfry- 1 cup chopped Kimchi with its juice
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar

  1. See post for detailed instructions.


2 Responses to “Baked Kimchi Stuffed Goguma”

  1. #
    Lynna — August 20, 2012 at 11:39 pm

    Oh wow…these look so sooo GOOD!!! I need to visit S. Korea ASAP! I want to try the street food!

  2. #
    Andi — July 20, 2013 at 11:30 am

    How have I never seen this recipe before? This looks incredible! I don’t have any homemade kimchi in the fridge (we ate it all) but I might actually buy some kimchi to make these. I think my older son would like these too, he loves spicy things.

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