Kimchi Buchimgae (Korean Kimchi Pancake)
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
3 people
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Calories
384 kcal
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Course
Main Course
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Cuisine
Korean
Kimchi Buchimgae (Korean Kimchi Pancake)
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Buchimgae is a Korean pancake in which various ingredients are fried and mixed with eggs or a light batter.
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Ingredients
- 8 oz. kimchi , thinly sliced
- 2 scallions , cut into 2-inch (5 cm) sticks
- 1 small yellow onion , thinly sliced
- 4 oz. minced pork , optional
- vegetable oil , for frying
For the batter
- 1¾ cup all-purpose flour
- 4 tablespoons kimchi brine liquid
- 1 tablespoon Gochujang , Korean chili paste
- 2 large eggs , lightly beaten
- 1 cup very ice cold water
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Instructions
- In a large bowl, whisk together the flour, kimchi brine liquid, gochujang, egg, and water.
- Mix quickly, until a homogeneous paste is obtained. Do not mix too long.
- Add a little water if the batter is too thick.
- Add the kimchi, scallions, onion and pork (optional).
- Heat a tablespoon of oil in a nonstick skillet over medium heat.
- Pour ⅓ of the batter into the pan and spread it thinly and evenly into a nice round shape.
- Cook for about 3 minutes over medium heat or until the edges turn lightly golden.
- Using a large spatula, gently turn the buchimgae without breaking it.
- Add a little oil to the sides of the pan.
- Gently tilt the pan to distribute the oil under the buchimgae.
- Press down on the buchimgae with a spatula.
- Cook for 2 to 3 minutes over medium heat or until golden brown and crispy.
- Repeat the process twice, with the remaining two thirds of the batter.
- Serve hot with dipping sauce, if desired.
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