Crunchy and savory kimchi pancakes with a sweet and spicy soy immersion sauce – perfectly balanced, full of flavor and irresistibly satisfactory. These rapid Kimchi Buchimgae are one of my favorite ways to use well -fermented Kimchi. Crunchy edges, tender inside and every bite that explodes with the right blow of spices and zing. You will love it!
When I have a good amount of old kimchi in the fridge – you know, the strong and acidic type – I turn to Kimchi’s pancakes. It is such a fun and satisfactory way to use it because I can stack as my heart wants. 🙂 And the best part? They join with only a handful of still points.
What are Kimchi pancakes?
Kimchi pancakes, also known as Kimchi Buchimgae (김치부침개) or Kimchi Jeon (김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치전 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 김치부침개 Many chopped kimchi. They are crunchy around the edges, soft in the center and full of bold and fermented flavor.
This dish is incredibly easy and versatile, perfect as a snack, side dish or light meal. It is also a fantastic way to use the old acid Kimchi (more pungent, the better it is!).
Because you will love this recipe
That’s why these Kimchi pancakes are one of my reference recipes, especially when I have acid and strong Kimchi to consume. They are fast, satisfactory and infinitely adaptable.
- Fast and easy – ready in less than 30 minutes
- Just a handful of ingredients
- Perfect for the use of elderly Kimchi
- Crunchy, spicy and deeply tasty
Notes and updates of the recipe
This is an updated version of my original Kimchi pancake recipe, which I shared for the first time in 2014. Over the years, I have made some small changes to make pancakes even more clear and tasty.
In the previous version, I included the eggs in the batter, but since then I have removed them to keep the pancakes thin and extra crunchy. The eggs tend to make them more attached – which is adorable in some dishes, but not what I want here.
I also exchanged simple flour with the mix of Korean pancake (Buchimgaru). Now it’s my point of reference: it is convenient, already seasoned and gives reliable results every time. But if you don’t have a mix of pancake, no problem. Just use the simple flour for all uses and add:
- 1/8 teaspoon of fine salt
- 1/8 teaspoon of garlic powder
- 1/8 teaspoon of dust
This simple mixture will not have a flavor exactly like the mix, but adds a nice salty base that works magnificently for homemade pancakes.
What you need (it does 4)
- 1 buchimgaru cup (mix of Korean pancake) or simple flour for all uses*
- 1 cup of frozen cold water
- 1 Kimchi cup well fermented, cut into small pieces
- 1 tablespoon of kimchi liquid (the juice from your Kimchi container)
- 1 teaspoon of gochugaru (chorean pepper flakes), finely ground
- Kitchen oil – I used rice bran oil
- Diving sauce in the homemade Korean pancakes, to serve
* 1 tbsp = 15 ml, 1 cup = 250 ml
** If you want to know more about the Korean ingredients used in this recipe, you can check my list of Korean cooking ingredients.
Detailed instructions
1. In an average bowl, add the buchimgaru (mix of Korean pancake) and the water. Mix until the batter is smooth and lumps. Add the chopped Kimchi, the Kimchi liquid and finely ground chubby chili pepper. Mix well until everything is uniformly combined.
2. Heat a pan or a pan over medium-high heat until it is hot. Add a generous amount of kitchen oil and turbine to uniformly cover the entire surface.
3. Collect the batter with a ladle and pour it into the pan. If necessary, use the back of the ladle to spread it gently in a thin and round pancake, about the size of a small plate (5 to 6 -inch wide). This dimension helps him to cook evenly, crunchy around the edges and makes the launch much easier.
4. Leave the pancake over medium-high heat for 10-20 seconds, just to set the bottom. Then reduce the medium heat and continue cooking until it is golden, crunchy outside and cooked through. If the pan runs hot or the pancake begins to brown too quickly, slightly lowers the heat to avoid combustion. Add more oil as needed to keep it crunchy and avoid the attack.
5 This simplifies the launch and helps prevent breakage. After launching, press gently with a spatula a few times to encourage sharpness.
6. Once both sides are golden and crunchy, transfer the pancake to a cutting board. Cut it into small pieces and serve hot. Do not forget a small plate of Korean sauce for immersion for pancake on the side: it is the perfect combination!
Suggestions for perfect results
✔️ Crunchy edges every time
To get your Kimchi Pancakes in more crunchy, make sure the pan is well heated before pouring the batter: that sizzle is the key! It’s almost like lightly fry it. I also like to distribute the batter a little thinner so that it cooks uniformly and pass well around the edges. My favorite part of a Korean pancake is always the edges, exactly for this reason. 🙂
✔️ The best Kimchi to use
The best Kimchi for Kimchi pancakes is well -fermented Kimchi, the type that is spicy, bold and just a little funky. If your Kimchi has a few weeks and has that deep and harsh aroma when you open the container, it’s perfect! That sharpness really shines once cooked and balancedly balances with crunchy and salty pancake.
If your Kimchi is still quite fresh and mild, you can still use it, add only a splash of vinegar to increase the flavor before using to slightly deepen the flavor.
How to store
Leave the pancakes completely to cool before storing. You can refrigerate them in an airtight container for 2-3 days or freeze them for a maximum of 1 month. To freeze, stratify the pancakes with parchment paper in the middle and keep them in a container or a freezer safety bag.
How to heat
The best way is to make them again, simply a little oil in the pan over medium heat until they are heated and crispy outside. Bring the plot immediately!
You can also heat the Kimchi pancakes in a fryer at 180 ° C (350 ° F) for about 4-6 minutes. This reports the crunchy edges without drying them. Keep an eye on them so that they are not too brown! The microwave also works if you have little time, but the edges will not be so clear.
Other Korean pancakes that you could appreciate
If you have loved these crunchy Kimchi pancakes, here are some delicious Korean pancake recipes to try, each with its unique consistency and flavor!
Bonus suggestion
Do you have an extra acid Kimchi in the fridge? Take a look at my guide Kimchi How To Eating for even more delicious ways to enjoy it.
In an average bowl, add the buchimgaru (mix of Korean pancake) and water. Mix until the batter is smooth and lumps. Add the chopped Kimchi, the Kimchi liquid and finely ground chubby chili pepper. Mix well until everything is uniformly combined.
Heat a pan or a pan over medium-high heat until it is hot. Add a generous amount of kitchen oil and turbine to uniformly cover the entire surface.
Collect the batter with a ladle and pour it into the pan. If necessary, use the back of the ladle to spread it gently in a thin and round pancake, about the size of a small plate (5 to 6 -inch wide). This dimension helps him to cook evenly, crunchy around the edges and makes the launch much easier.
Leave the pancake over medium-high heat for 10-20 seconds, just to set the bottom. Then reduce the medium heat and continue cooking until it is golden, crunchy outside and cooked through. If the pan runs hot or the pancake begins to brown too quickly, slightly lowers the heat to avoid combustion. Add more oil as needed to keep it crunchy and avoid the attack.
Turn the pancake once cooked about 70%, when the bottom is golden and the top is starting to set. This simplifies the launch and helps prevent breakage. After launching, press gently with a spatula a few times to encourage sharpness.
- Once both sides are golden and crunchy, transfer the pancake to a cutting board. Cut it into small pieces and serve hot. Do not forget a small plate of Korean sauce for immersion for pancake on the side: it is the perfect combination!
- 1 cup = 250 ml, 1 tablespoon = 15 ml
- If you are using simple flour instead of buchimgaru, add the following to the batter to increase the flavor: 1/8 teaspoon of fine salt, 1/8 teaspoon of garlic powder and 1/8 of onion powder
Calories: 119Kcal | Carbohydrates: 25G | Protein: 4G | Fat: 1G | Saturated fat: 0.1G | Polynsaturo fat: 0.2G | Monolysatuine fat: 0.1G | Sodium: 155mg | Potassium: 87mg | Fiber: 1G | Sugar: 0.4G | Vitamin A: 175Iu | Vitamin C: 0.003mg | Soccer: 18mg | Iron: 2mg
The nutritional information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for the advice of a professional nutritionist.
