Korean Kimchi Jeon Cup (Kimchi Pancake Cups)
Quick answer
Kimchi jeon cups are small Korean pancakes made from a batter of pancake mix, water, kimchi brine, finely chopped aged kimchi, green onion, and Cheongyang chili, pan-frie...
What makes this special
- Incorporating aged kimchi brine directly into the pancake batter ensures that savory salt and umami flavors spread through every bite of these pan-fried snacks.
- 40ml kimchi brine in batter amplifies fermented depth
- Thicker batter holds upright shape when served in a cup
Key ingredients
Core cooking flow
- 1 Shake excess liquid from 220 g aged kimchi, then chop it finely so it spreads through the batter.
- 2 Combine 180 g Korean pancake mix, 190 ml water, 40 ml kimchi brine, and 0.5 teaspoon sugar in a bowl.
- 3 Fold in the chopped kimchi, green onion, and Cheongyang chili until evenly coated.
Kimchi jeon cups are small Korean pancakes made from a batter of pancake mix, water, kimchi brine, finely chopped aged kimchi, green onion, and Cheongyang chili, pan-fried into rounds and served standing upright in paper cups. Adding kimchi brine directly to the batter is the key step that separates these from a standard kimchi pancake: the fermented liquid spreads its salt and umami through every part of the batter, so the flavor is more intense and consistent than when kimchi is simply folded into a neutral base. A generous amount of oil in the pan and medium heat together crisp the edges into a fried shell while the center stays slightly soft and chewy. The Cheongyang chili adds a sharp, clean heat on top of the kimchi acidity, keeping the flavor lively. A thicker batter consistency than normal pancakes is necessary for this format: thin batter flops and collapses once stood upright in a cup, while a stiffer mix holds the round shape without bending. The hand-held cup format references pojangmacha culture, the covered street-stall tradition, and the pancakes are typically dipped in soy sauce or a vinegar-gochujang sauce.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Shake excess liquid from 220 g aged kimchi, then chop it finely so it spreads through the batter.
Slice 50 g green onion and 1 Cheongyang chili thinly, keeping the pieces small for even frying.
- 2Season
Combine 180 g Korean pancake mix, 190 ml water, 40 ml kimchi brine, and 0.5 teaspoon sugar in a bowl.
Stir only until no dry flour remains so the batter stays thick, not gluey.
- 3Prep
Fold in the chopped kimchi, green onion, and Cheongyang chili until evenly coated.
The batter should fall slowly from a spoon; if it runs like water, the cups will not hold their shape.
- 4Control
Heat a pan over medium heat and add the full 2 tablespoons of cooking oil.
Ladle small portions into coaster-size rounds, spreading each one lightly so the center cooks without becoming too thin.
- 5Heat
Cook for 3 to 4 minutes, until the edges darken slightly and the underside feels firm enough to flip.
Turn each pancake and cook 3 to 4 minutes more to drive off moisture and crisp the rim.
- 6Finish
Stand the cooked pancakes briefly to let excess oil drain, then check that the edges stay crisp and the centers bend without breaking. Place 2 to 3 pancakes upright in each cup and serve with soy sauce or vinegar-gochujang sauce.
After the steps
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