Kimchi Pancakes (Kimchi Buchimgae)
User Reviews
4.9
Kimchi Pancakes (Kimchi Buchimgae)
Description
Kimchi Pancakes (Kimchi Buchimgae) are made by mixing sifted all-purpose flour and fine sea salt with water, egg, and chopped kimchi along with its liquid. Adding ice cubes keeps the batter cold, which helps achieve a desirable texture when fried. The batter is cooked initially over high heat to start crisping the edges, then finished on medium to low heat to cook through without burning.
The presence of kimchi and its juice provides a tangy, slightly spicy flavor characteristic of fermented cabbage. Optional green and red chilies enhance the heat if desired. Cooking with generous vegetable oil allows the pancake to develop a crispy, golden crust, while remaining tender inside. Pressing the pancake with a spatula during cooking helps crisp the surface further.
After both sides are cooked, the pancake is cut into small, easy-to-eat pieces, ideal for serving with a homemade dipping sauce specifically designed for kimchi pancakes. They can be enjoyed as a snack, appetizer, or side dish alongside other Korean meals.
This recipe requires careful attention to batter temperature and heat management to balance a crispy outside with a cooked-through interior. Using fine salt and incorporating kimchi liquid are key steps to build flavor depth.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 cups water
- 1/2 tsp salt fine sea salt
- 1 egg beaten, large
- 2 cups kimchi (about 420 g / 15 ounces)
- 1 Tbsp kimchi liquid
- 5 ice cubes (about 100 g / 3.5 ounces)
- 2 green chili (optional)
- 1 red chili (optional)
- Some vegetable oil I used rice bran oil
- Dipping sauce for kimchi pancake, homemade
Instructions
- Make the pancake batter per the following. Sieve the flour and the salt. Add the water and whisk it well. Add the beaten egg, Kimchi, Kimchi liquid and chilies. Mix them well. Add the ice cubes to keep the batter cold.
- Pre heat a pan / skillet until well heated. Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way over the pan.
- Scoop out the pancake mixture with a ladle, pour it out on the pan. Make sure it is evenly spread.
- Cook the mixture on high heat initially for 10 to 20 seconds then reduce the heat to medium to low. (Cook and finish with this temperature setting.)
- Turn the pancake over when 70% of the pancake is cooked. Meaning the bottom of the pancake is cooked and the top of the pancake is also partially cooked. This makes it easy to turn the pancake. Press the pancake with the spatula a couple of times to make it crispy.
- When both sides are cooked, slice it into easy to bite-size. Serve. (Don’t forget to serve it with some Korean pancake dipping sauce.)
Notes
- Measure flour by sifting to avoid lumps and ensure even mixing.
- Keep the batter cold by adding ice cubes; this helps maintain texture during cooking.
- Use a generous amount of oil to evenly spread over the pan for proper crisping.
- Turn the pancake when it is about 70% cooked to avoid tearing and to ensure even cooking.
- Serve immediately with dipping sauce for best flavor and texture.
- 1 cup = 250 ml, 1 Tbsp = 15 ml for measurement reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 3188 kcal
% Daily Value*
| Calories | 318.8kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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