Crispy, savory kimchi pancakes with a candy and tangy soy dipping sauce — completely balanced, full of taste, and irresistibly satisfying. These fast Kimchi Buchimgae are one in all my favourite methods to make use of well-fermented kimchi. Crunchy edges, tender inside, and each chew bursting with simply the proper hit of spice and zing. You’re going to like this!
When I’ve an excellent quantity of previous kimchi within the fridge — you realize, the sturdy, bitter type — I flip to kimchi pancakes. It’s such a enjoyable and satisfying means to make use of it up as a result of I can pile in as a lot as my coronary heart needs. 🙂 And the very best half? They arrive along with only a handful of pantry staples.
What Are Kimchi Pancakes?
Kimchi pancakes, often known as Kimchi Buchimgae (김치부침개) or Kimchi Jeon (김치전), are savory Korean pancakes made with flour, seasoning, and loads of chopped kimchi. They’re crisp across the edges, tender within the middle, and full of daring, fermented taste.
This dish is extremely straightforward and versatile — good as a snack, aspect dish, or gentle meal. It’s additionally a improbable means to make use of up previous bitter kimchi (the extra pungent, the higher!).
Why You’ll Love This Recipe
Right here’s why these kimchi pancakes are one in all my go-to recipes — particularly after I’ve received sturdy, bitter kimchi to make use of up. They’re fast, satisfying, and endlessly adaptable.
- Fast and straightforward — prepared in below half-hour
- Only a handful of substances
- Good for utilizing aged kimchi
- Crispy, tangy, and deeply flavorful
Recipe Notes & Updates
That is an up to date model of my authentic kimchi pancake recipe, which I first shared again in 2014. Through the years, I’ve made a number of small tweaks to make the pancakes even crispier and extra flavorful.
Within the older model, I included eggs within the batter, however I’ve since eliminated them to maintain the pancakes skinny and further crispy. Eggs are likely to make them fluffier — which is beautiful in some dishes, however not what I need right here.
I additionally swapped plain flour for Korean pancake combine (buchimgaru). It’s my go-to now — it’s handy, already seasoned, and offers reliably scrumptious outcomes each time. However should you don’t have the pancake combine, no drawback. Simply use plain all-purpose flour and add:
- 1/8 tsp high-quality salt
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
This easy mix received’t style precisely like the combo, nevertheless it provides a pleasant savory base that works fantastically for home made pancakes.
What You’ll Want (Makes 4)
- 1 cup buchimgaru (Korean pancake combine) or plain all-purpose flour*
- 1 cup icy chilly water
- 1 cup well-fermented kimchi, chopped into bite-sized items
- 1 Tbsp kimchi liquid (the juice out of your kimchi container)
- 1 tsp gochugaru (Korean chili flakes), finely floor
- Cooking oil – I used rice bran oil
- Do-it-yourself Korean pancake dipping sauce, to serve
* 1 Tbsp = 15 ml, 1 cup = 250 ml
** In case you’d wish to be taught extra in regards to the Korean substances used on this recipe, you’ll be able to try my Korean cooking substances listing.
Step-by-Step Directions
1. In a medium bowl, mix the buchimgaru (Korean pancake combine) and water. Combine till the batter is easy and freed from lumps. Add the chopped kimchi, kimchi liquid, and finely floor Korean chili flakes. Combine effectively till every little thing is evenly mixed.
2. Warmth a pan or skillet over medium-high warmth till it’s scorching. Add a beneficiant quantity of cooking oil and swirl to coat all the floor evenly.
3. Scoop the batter with a ladle and pour it into the pan. If wanted, use the again of the ladle to softly unfold it into a skinny, spherical pancake—in regards to the measurement of a small plate (5 to six inches vast). This measurement helps it cook dinner evenly, crisp up across the edges, and makes flipping a lot simpler.
4. Let the pancake cook dinner over medium-high warmth for 10 to twenty seconds, simply to set the underside. Then scale back the warmth to medium and proceed cooking till it’s golden, crisp on the surface, and cooked by way of. In case your pan runs scorching or the pancake begins browning too shortly, decrease the warmth barely to forestall burning. Add extra oil as wanted to maintain it crispy and stop sticking.
5. Flip the pancake as soon as it’s about 70% cooked—when the underside is golden and the highest is beginning to set. This makes flipping simpler and helps stop it from breaking. After flipping, press down gently with a spatula a number of instances to encourage crispiness.
6. As soon as either side are golden and crispy, switch the pancake to a reducing board. Slice it into bite-sized items and serve scorching. Don’t neglect a small dish of Korean pancake dipping sauce on the aspect—it’s the proper pairing!
Suggestions for Good Outcomes
✔️ Crispy Edges Each Time
To get your kimchi pancakes further crispy, ensure the pan is well-heated earlier than you pour within the batter—that sizzle is essential! It’s virtually like flippantly frying it. I additionally wish to unfold the batter out somewhat thinner so it cooks evenly and crisps up properly across the edges. My favourite a part of a Korean pancake is at all times the perimeters—for precisely that purpose. 🙂
✔️ Greatest Kimchi to Use
The very best kimchi for kimchi pancakes is well-fermented kimchi— the type that’s tangy, daring, and just a bit bit funky. In case your kimchi is a number of weeks previous and has that deep, bitter aroma once you open the container, it’s good! That sharpness actually shines as soon as it’s cooked and balances fantastically with the crispy, savory pancake.
In case your kimchi remains to be fairly contemporary and delicate, you’ll be able to nonetheless use it—simply add a splash of vinegar to spice up the tang earlier than utilizing to barely deepen the flavour.
Methods to Retailer
Let the pancakes cool fully earlier than storing. You may refrigerate them in an hermetic container for two to three days, or freeze them for as much as 1 month. To freeze, layer the pancakes with parchment paper in between and retailer them in a freezer-safe container or bag.
Methods to Reheat
The easiest way is to pan-fry them once more—just a bit oil within the pan over medium warmth till they’re heated by way of and crispy on the surface. It brings the feel proper again!
You can too reheat kimchi pancakes in an air fryer at 180°C (350°F) for about 4–6 minutes. This brings again the crispy edges with out drying them out. Simply regulate them so that they don’t over-brown! Microwaving works too should you’re quick on time, however the edges received’t be as crisp.
Different Korean Pancakes You May Get pleasure from
In case you beloved these crispy kimchi pancakes, listed below are a number of extra scrumptious Korean pancake recipes to strive—every with its personal distinctive texture and taste!
Bonus Tip
Obtained further bitter kimchi within the fridge? Try my Methods to Eat Kimchi information for much more scrumptious methods to take pleasure in it.
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In a medium bowl, mix the buchimgaru (Korean pancake combine) and water. Combine till the batter is easy and freed from lumps. Add the chopped kimchi, kimchi liquid, and finely floor Korean chili flakes. Combine effectively till every little thing is evenly mixed.
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Warmth a pan or skillet over medium-high warmth till it’s scorching. Add a beneficiant quantity of cooking oil and swirl to coat all the floor evenly.
-
Scoop the batter with a ladle and pour it into the pan. If wanted, use the again of the ladle to softly unfold it into a skinny, spherical pancake—in regards to the measurement of a small plate (5 to six inches vast). This measurement helps it cook dinner evenly, crisp up across the edges, and makes flipping a lot simpler.
-
Let the pancake cook dinner over medium-high warmth for 10 to twenty seconds, simply to set the underside. Then scale back the warmth to medium and proceed cooking till it’s golden, crisp on the surface, and cooked by way of. In case your pan runs scorching or the pancake begins browning too shortly, decrease the warmth barely to forestall burning. Add extra oil as wanted to maintain it crispy and stop sticking.
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Flip the pancake as soon as it’s about 70% cooked—when the underside is golden and the highest is beginning to set. This makes flipping simpler and helps stop it from breaking. After flipping, press down gently with a spatula a number of instances to encourage crispiness.
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As soon as either side are golden and crispy, switch the pancake to a reducing board. Slice it into bite-sized items and serve scorching. Don’t neglect a small dish of Korean pancake dipping sauce on the aspect—it’s the proper pairing!
- 1 cup = 250 ml, 1 Tbsp = 15 ml
- In case you’re utilizing plain flour as a substitute of buchimgaru, add the next to your batter to spice up the flavour: 1/8 tsp high-quality salt, 1/8 tsp garlic powder and 1/8 tsp onion powder
Energy: 119kcal | Carbohydrates: 25g | Protein: 4g | Fats: 1g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 0.1g | Sodium: 155mg | Potassium: 87mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 175IU | Vitamin C: 0.003mg | Calcium: 18mg | Iron: 2mg
The diet data proven is an estimate supplied by an internet diet calculator. It shouldn’t be thought of an alternative choice to an expert nutritionist’s recommendation.
