Description
Crispy Kimchi Pancakes, or Kimchi Buchimgae, are a popular Korean savory treat combining tangy, fermented kimchi with a light, crispy batter. This quick and easy recipe yields golden, flavorful pancakes perfect as an appetizer or snack, served best with a tangy Korean dipping sauce.
Ingredients
Pancake Batter
- 1 cup buchimgaru (Korean pancake mix) or plain all-purpose flour
- 1 cup icy cold water
Filling
- 1 cup well-fermented kimchi, chopped into bite-sized pieces
- 1 Tbsp kimchi liquid (juice from kimchi container)
- 1 tsp gochugaru (Korean chili flakes), finely ground
For Cooking
- Cooking oil (rice bran oil recommended)
To Serve
- Homemade Korean pancake dipping sauce
Instructions
- Prepare the batter: In a medium bowl, mix the buchimgaru (or all-purpose flour) with icy cold water until you achieve a smooth, lump-free batter. Add the chopped kimchi, kimchi liquid, and finely ground gochugaru, stirring well to combine all ingredients evenly.
- Heat the pan: Place a pan or skillet over medium-high heat and allow it to get hot. Pour in a generous amount of cooking oil, swirling to coat the pan thoroughly ensuring the pancakes won't stick and will crisp up nicely.
- Cook the pancake: Using a ladle, scoop the batter and pour it into the pan. Spread gently with the back of the ladle to form a thin, round pancake approximately 5 to 6 inches wide for even cooking and easy flipping.
- Set the bottom: Let the pancake cook on medium-high heat for about 10 to 20 seconds to set the bottom, then reduce the heat to medium. Continue cooking until the pancake is golden and crispy on the outside and cooked through, adjusting the heat if the pancake browns too quickly, and adding more oil as necessary to maintain crispiness.
- Flip the pancake: When the bottom turns golden and the top is starting to set (about 70% cooked), carefully flip the pancake. Press it gently with a spatula a few times to enhance the crisp texture.
- Finish and serve: Once both sides are golden and crisp, transfer the pancake to a cutting board. Slice into bite-sized pieces and serve immediately, accompanied by Korean pancake dipping sauce for the perfect flavor balance.
Notes
- Using well-fermented kimchi adds depth of flavor and tanginess to the pancakes.
- Cold water in the batter helps create a lighter, crispier texture.
- Use a non-stick skillet or well-seasoned pan to prevent sticking.
- Adjust the amount of gochugaru to your preferred spice level.
- Rice bran oil is recommended for its high smoke point and neutral flavor, but vegetable or canola oil can also be used.
- Serve immediately for best texture, as the pancakes can lose crispiness when cooled.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
