Kimchi Pancake (Kimchi Buchimgae)
Crispy, Savory, and Comfortingly Spicy
Overview
Kimchi Pancake is a classic Korean savoury pancake made with well-fermented kimchi and a simple flour batter.
Crispy on the outside, tender inside, and packed with bold fermented flavour — it’s perfect as a quick lunch, appetiser, or sharing plate.
Best enjoyed fresh off the pan.
Ingredients (2–3 servings)
1 cup well-fermented kimchi, chopped
2 tbsp kimchi juice
1 cup plain flour
3/4 cup cold water
1 egg (optional, for richer texture)
2 tbsp chopped spring onions
1–2 tbsp vegetable oil (for frying)
Optional Add-ins
Thinly sliced red chilli (extra heat)
Seafood (squid or prawns)
Thinly sliced onions
Dipping Sauce
2 tbsp soy sauce
1 tbsp rice vinegar (or white vinegar)
1/2 tsp sugar
1/2 tsp sesame oil
Pinch of sesame seeds
Mix and set aside.
Instructions
1. Prepare the Batter
In a mixing bowl, combine flour and water.
Stir until smooth (small lumps are fine).
Add egg if using.
2. Add Kimchi
Fold in chopped kimchi, kimchi juice, and spring onions.
The batter should be slightly thick but pourable.
3. Heat the Pan
Heat oil in a non-stick frying pan over medium heat.
Ensure the pan is properly heated before adding the batter.
4. Cook
Pour the batter into the pan and spread evenly into a thin round layer.
Cook for 3–4 minutes until the bottom turns golden and crispy.
Flip carefully and cook the other side for another 3–4 minutes.
5. Serve
Transfer to a plate and slice into wedges.
Serve immediately with dipping sauce.
Pro Tips for Perfect Crispiness
Use well-fermented kimchi for deeper flavour.
Do not make the batter too thick.
Press gently with a spatula while cooking to increase surface contact.
Add slightly more oil around the edges for extra crisp texture.
Storage & Reheating
Best enjoyed fresh.
If needed, reheat in a dry pan (not microwave) to restore crispiness.
Why Use Our Kimchi?
Our naturally fermented kimchi provides the perfect balance of acidity, spice, and umami — essential for an authentic and flavourful pancake.
