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Kimchi Buchimgae (Korean Kimchi Pancake)

Buchimgae is a Korean pancake in which various ingredients are fried and mixed with eggs or a light batter.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3 people
Calories: 384 kcal
Course: Main Course
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the flour, kimchi brine liquid, gochujang, egg, and water.
  2. Mix quickly, until a homogeneous paste is obtained. Do not mix too long.
  3. Add a little water if the batter is too thick.
  4. Add the kimchi, scallions, onion and pork (optional).
  5. Heat a tablespoon of oil in a nonstick skillet over medium heat.
  6. Pour ⅓ of the batter into the pan and spread it thinly and evenly into a nice round shape.
  7. Cook for about 3 minutes over medium heat or until the edges turn lightly golden.
  8. Using a large spatula, gently turn the buchimgae without breaking it.
  9. Add a little oil to the sides of the pan.
  10. Gently tilt the pan to distribute the oil under the buchimgae.
  11. Press down on the buchimgae with a spatula.
  12. Cook for 2 to 3 minutes over medium heat or until golden brown and crispy.
  13. Repeat the process twice, with the remaining two thirds of the batter.
  14. Serve hot with dipping sauce, if desired.