Kimchi Pancakes – Kimchi Buchimgae (김치부침개)

Kimchi pancakes, aka kimchi buchimgae (김치부침개) can be served as a delicious appetizer or enjoyed as a meal. There are many different ways you can prepare this dish to your liking.

The version I’m going to share with you is the way my mom most often prepared buchimgae for me growing up, which happens to be all vegetables. However, you can add crumbled tofu, shrimp, or other vegetables that you love (or need to use before spoiling!)

It is easiest to buy Korean pancake mix from an Asian grocery store; however, if you are unable to get your hands on a package of this, you can modify using flour and potato starch.

Here’s the ingredients:

• ½ – 1 zucchini 
• 2 green onions 
• ½ cup kimchi
• ½-1 jalapeno
• Optional: 1 carrot
• 2 cups korean pancake mix
• ~1/2 cup of water
• 2 tbsp your preferred cooking oil
• 1/2 tsp salt

Julienne all of your vegetables so they are very thin and add to a large mixing bowl. Before adding kimchi, pat dry with a paper towel. Add in the pancake mix and ½ cup of water. Mix together with a whisk. The batter should not be too watery and depending on your vegetables, you may not need to use a full cup. You should not be able to ladle it like soup, it should be pretty thick and just enough to provide a moist coating on the vegetables. Add more water if needed.

When your batter is ready, put a medium sized frying pan on high heat, followed by the oil. When the oil is hot, add in your batter. You can make several small pancakes if serving as an appetizer, or you can make a full-size pancake. Each time you add new batter to the pan, add 1-2 more tbsp of oil or the pancake will not be crispy!

Cook for approximately 2 minutes on each side.

You can serve with a side of soy sauce, or you can make this simple dipping sauce:

Recipe for dipping sauce below. Just mix in a small bowl and serve:

• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• 1 teaspoon roasted sesame seeds
• ¼ teaspoon crushed red pepper or sriracha (optional)

Print Recipe

Kimchi Pancakes - Kimchi Buchimgae (김치부침개)

Appetizer – Korean

By Janice Yucel – Serves: 4

Prep Time: 15 Minutes – Cooking Time: 15 Minutes – Total Time: 30 Minutes

Ingredients

• ½ - 1 zucchini 
• 2 green onions 
• ½ cup kimchi
• ½-1 jalapeno
• Optional: 1 carrot
• 2 cups korean pancake mix
• ~1 cup of water
• 2 tbsp your preferred cooking oil

Instructions

1

Julienne all of your vegetables so they are very thin and add to a large mixing bowl.

2

Before adding kimchi, pat dry with a paper towel.

3

Add in the pancake mix, salt and ½ cup of water.

4

Mix together with a whisk or your hands. The batter should not be too watery and depending on your vegetables, you may not need to use a full cup.

5

You should not be able to ladle it like soup, it should be pretty thick and just enough to provide a moist coating on the vegetables.

6

Add more water as needed.

7

When your batter is ready, put a medium sized frying pan on high heat, followed by the oil.

8

When the oil is hot, add in your batter.

9

Cook for approximately 2 minutes on each side.

10

You can make several small pancakes if serving as an appetizer, or you can make a full-size pancake.

11

Each time you add new batter to the pan, add 1-2 more tbsp of oil or the pancake will not be crispy!

12

You can serve with a side of soy sauce, or dipping sauce (see full recipe post).