Korean Kimchi Jeon Cup (Kimchi Pancake Cups)

Quick answer

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

About this dish

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.

Ingredients

servings

IngredientAmountUnit

Aged kimchi220 gg

Korean pancake mix180 gg

Water190 mlml

Kimchi brine40 mlml

Green onion50 gg

Cheongyang chili1 pcspcs

Sugar½ tsptsp

Cooking oil2 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Season

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

Prep

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

Control

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

Heat

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: 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.
Finish cue: Stand the cooked pancakes briefly to let excess oil drain, then check that the edges stay crisp and the centers bend without breaking.