Kimchi Pancakes
Buchimgae 김치전
Kimchi Pancakes recipe. Savoury, delicious Korean Kimchi Pancakes or Buchimgae are pancakes made with two types of flour, egg, kimchi and spring onions. Crisp and golden on the outside edges and full of flavour from the umami kimchi. This dish is comforting, moreish and will have you craving it days later. I have also topped my Kimchi Pancakes with a sprinkling of a local branded seasoning, Angus and Oink’s You Know It’s Got Seoul – Korean Rub. It is optional but so, so tasty so I do recommend getting your hands on a bottle.
How to serve
I would serve these pancakes on their own, as a snack or lunch, or as part of a Korean feast. They would be delicious served on the side of my Korean Fried Chicken (Dakgangjeong, 닭강정) or Korean Chicken Stir Fry. If you serve them on their own, some pickles or extra kimchi would be delicious as an accompaniment.
What is Kimchi?
Kimchi is spicy fermented cabbage. It’s nearest comparator in terms of texture is probably sauerkraut but it is actually very different in flavour. Kimchi is fermented in jars along with Korean Chilli Powder (Gochugaru) and other seasonings and has a sour, hot and pungent flavour. It is an absolute staple in Korean cuisine and will often be served in dishes and on the side of others. You can buy it in most good supermarkets now or make your own, although it does need time to ferment. The fermentation process also makes Kimchi very beneficial to health as it is full of good probiotics. Try kimchi in another Korean recipe, Kimchi and Wild Garlic Fried Rice.
Tips:
- Make it spicier by adding gochugaru, gochujang or chilli flakes to the pancake batter.
- If you don’t have rice flour, just use plain flour. However, rice flour does make the pancake extra crispy.
- Mix the mayonnaise with some gochujang for a spicier topping.
- Add some cooked, chopped prawns for some added protein
Contact Me:
If you have any questions about this, or any of my other recipes, then contact me at [email protected] or via Instagram.
Kimchi Pancake
Ingredients
- 35 g Plain flour
- 45 g Rice flour
- 1 tsp Baking powder
- 1 Egg yolk (Keep the white for scrambled egg or meringue)
- 100 g Kimchi Roughly chopped (Plus juice from the jar)
- 1 tbsp Chilli Oil (I used Sichaun chilli oil)
- 3 Spring onions Finely chopped
- Mayonnaise, To serve
- Angus and Oink Korean Rub (Optional)
- Sesame oil and extra chilli oil For frying
- Salt
- MSG (optional)
Instructions
- Add the plain flour, rice flour and baking powder to a bowl and mix together to combine.
- Add the egg yolk, around 50ml of kimchi juice and 100ml cold water to the flour and stir to create a batter.
- Stir through the kimchi, most of the spring onions (the rest are for serving on top) and a sprinkle of salt and MSG if using.
- Heat a frying pan over a medium high heat. Drizzle a little sesame oil and chilli oil into the pan and allow to heat. Add a ladleful of the batter to the pan and fry on both sides for 2-3 minutes until cooked and the edges are crisp.
- Serve with a drizzle of mayo, sprinkle of Angus and Oink Korean Rub (if using) and the remaining spring onions.
- Serve on its own, or as part of a Korean feast with some other of my Korean recipes.
