Korean Kimchi Jeon Cup (Kimchi Pancake Cups)

Name: Korean Kimchi Jeon Cup (Kimchi Pancake Cups)
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Aged kimchi 220 g; Korean pancake mix 180 g; Water 190 ml; Kimchi brine 40 ml; Green onion 50 g; Cheongyang chili 1 pcs; Sugar 0.5 tsp; Cooking oil 2 tbsp

Quick answer

Total time: 31 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

These coaster-sized kimchi pancakes stand two or three to a cup and are eaten out of hand, the way they might be at a pojangmacha, one of Korea's covered street stalls.

The batter is kept thicker than for a regular kimchi pancake, which stops the rounds from slumping inside the cup, and some kimchi brine goes into it as well. Soy sauce or vinegared gochujang comes alongside.

Ingredients

servings

IngredientAmount

Cheongyang chili1 pcs

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.