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Kimchi Pancakes (Kimchi Buchimgae)

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Savory Korean kimchi pancakes paired with irresistible Korean pancake dipping sauce! Simply delicious!

Korean Kimchi Pancakes (Kimchi Buchimgae) | MyKoreanKitchen.com

Kimchi pancakes is one of my go to dishes I create when I have a large volume of old sour pungent kimchi in my fridge. It’s such a great way to use it up as I can use as much as my heart’s desire. πŸ™‚

Kimchi pancakes are a savory pancake commonly made with wheat flour. It is made with a bit of seasoning and loads of kimchi!

The Korean name for kimchi pancakes is Kimchi Buchimgae (κΉ€μΉ˜ λΆ€μΉ¨κ°œ), but some people might also call it Kimchi Jeon (κΉ€μΉ˜μ „).

Kimchi Pancakes (Kimchi Jeon) | MyKoreanKitchen.com

Kimchi pancakes are super easy to make and versatile. Also, if you make a large volume of batter (like my recipe – you can make 4 large pancakes), it can be refrigerated for later cooking (within 2-3 days).

If so, just stir the batter around a bit as the water and the flour mixture may have separated.

Kimchi Jeon Recipe | MyKoreanKitchen.com

I hope you give it a go right away so you do not miss out on this heavenly food! πŸ™‚

P.S. If you’re looking for more ways to use up your sour kimchi, check my how to eat kimchi article!

How to Make Kimchi Pancakes | MyKoreanKitchen.com

Ingredients for Kimchi Pancakes (makes 4 large pancakes)

  • 2 & 1/2 cup all-purpose flour
  • 2 & 1/2 cup water
  • 1/2 tsp fine seaΒ salt
  • 1 large egg,Β beaten
  • 2 cups Kimchi (about 420g)
  • 1 Tbsp Kimchi liquid
  • 5 ice cubes (about 100g)
  • 2 green chili (optional)
  • 1 red chili (optional)
  • Some vegetable cooking oil (I used rice bran oil)
  • Homemade Kimchi pancake dipping sauceΒ to serve

* 1 Tbsp = 15 ml,Β 1 cup = 250 ml

**If you want to learn more about Korean ingredients, check myΒ 30 essential Korean cooking ingredients list.

How to Make Kimchi Pancakes

1. Make the pancake batter per the following. Sieve the flour and the salt. Add the water and whisk it well. Add the beaten egg, Kimchi, Kimchi liquid and chilies. Mix them well. Add the ice cubes to keep the batter cold.

Kimchi Pancake Batter
2. Pre heat aΒ pan / skillet until well heated. Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way over the pan.

cooking oil for Kimchi pancakes
3. Scoop out the pancake mixture with a ladle, pour it out on the pan. Make sure it is evenly spread.

cooking Kimchi pancake mix
4. Cook the mixture onΒ  high heat initially for 10 to 20 seconds then reduce the heat to medium to low. (Cook and finish with this temperature setting.)

Kimchi Pancakes 70% cooked
5. Turn the pancake over when 70% of the pancake is cooked. (Per the above picture – Meaning the bottom of the pancake is cooked and the top of the pancake is also partially cooked. This makes it easy to turn the pancake. ). Press the pancake with the spatula a couple of times to make it crispy.

Crispy Kimchi Pancakes
6. When both sides are cooked, slice it into easy to bite-size. Serve. (Don’t forget to serve it with some Korean pancake dipping sauce.)

Kimchi Pancake Recipe | MyKoreanKitchen.com

Note

  • I find that Korean pancakes cook faster, taste better and get crisper when cooked on a gas burner rather than electric burner. As I don’t have a built-in gas burner, I used a portable gas burner to cook these pancakes and I’m very pleased with the result.
  • If you have Korean pancake mix, which is pre-seasoned, you can use it instead of flour. In this case, omit the salt.
  • I made 4 large Kimchi pancakes with the ingredients above, but you can make more but smaller sized pancakes if you prefer. (Turning the pancakes will be easier if the pancake size is smaller.)


How to Make Kimchi Pancake | MyKoreanKitchen.com

Kimchi Pancakes (Kimchi Buchimgae)

Korean Kimchi Pancake Recipe
4.79 from 23 votes
Print Pin Rate
Course: Appetizer
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 to 4
Calories: 318.8kcal
Author: My Korean Kitchen

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups water
  • 1/2 tsp fine sea salt
  • 1 large egg , beaten
  • 2 cups Kimchi (about 420 g / 15 ounces)
  • 1 Tbsp Kimchi liquid
  • 5 ice cubes (about 100 g / 3.5 ounces)
  • 2 green chili (optional)
  • 1 red chili (optional)
  • Some vegetable cooking oil , I used rice bran oil
  • Homemade Kimchi pancake dipping sauce

Instructions

  • Make the pancake batter per the following. Sieve the flour and the salt. Add the water and whisk it well. Add the beaten egg, Kimchi, Kimchi liquid and chilies. Mix them well. Add the ice cubes to keep the batter cold.
  • Pre heat a pan / skillet until well heated. Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way over the pan.
  • Scoop out the pancake mixture with a ladle, pour it out on the pan. Make sure it is evenly spread.
  • Cook the mixture on high heat initially for 10 to 20 seconds then reduce the heat to medium to low. (Cook and finish with this temperature setting.)
  • Turn the pancake over when 70% of the pancake is cooked. Meaning the bottom of the pancake is cooked and the top of the pancake is also partially cooked. This makes it easy to turn the pancake. Press the pancake with the spatula a couple of times to make it crispy.
  • When both sides are cooked, slice it into easy to bite-size. Serve. (Don’t forget to serve it with some Korean pancake dipping sauce.)

Notes

1 cup = 250 ml, 1 Tbsp = 15 ml

Nutrition

Calories: 318.8kcal
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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68 thoughts on “Kimchi Pancakes (Kimchi Buchimgae)”

  1. oh Oh OH!! I just made these and my wife and I GOBBLED them down! Oh; and I made them with my homemade kimchi. Wifey is gluten-intolerant, so I used a commercial gluten-free “flour”. I had to add a bit more liquid as the GF is more absorbent, but not a problem. Wifey has a b’day in November, and I’m designing a buffet spread: this will DEFINITELY be among the offerings—though we live in Chile, and many Chileans tend to be averse to spicy food. Tough darts, Chileans! Okay: so I won’t throw in extra ajis; I can compromise—a little.

  2. I am hosting 2 korean students and they said they like kimchi pancakes. I tried your recipe and they loved it! They even went to a Korean restaurant the next day and had kimchi pancakes and said that the ones I made were better! Great recipe and very easy! I loved these – my new favorite Korean recipe!

  3. Mine were really tasty, but I couldn’t get the dough to distribute evenly. The insides ended up being doughy and the edges crispy. Do you have an idea of what the problem might be? I love all of your recipes so I’m quite certain it’s my cooking and not your recipe!

    • These are possible solutions:-
      Option 1. Add more (cold) water to thin the batter.
      Option 2. Use cake flour instead of all purpose flour/plain flour.

      Or something to think about.
      Did you add proportionately a lot more vegetables & kimchi than the flour and water? So that the batter couldn’t spread well?

      Hopefully one of these can address the problem. πŸ™‚

  4. For those of us that cannot tolerate anything that is grain based, I found the original Korean pancake batter. It is made from Mung bean flour. look it up on the internet.

  5. Yum, yum, yum! I was just sitting around last night eating some kimchi out of a jar, wondering how I was ever going to eat it all. What great timing. I will definitely be making this recipe.

    • Hi Peter, Yes, you can definitely make the pancake with a GF option. As you pointed out, rice flour is a good option. Some people would also add a little bit of potato or corn starch flour. Though the texture will be slightly different to wheat flour based pancakes.

      Some people say that you can make a crispier pancake when you mix in rice flour and / or starch flour, but I think that’s more to do with the cook’s technique. πŸ™‚ Hope this helps!

  6. Just started making Kimchi, the second batch is very good. These pancakes are great, I could not stop eating them. I was happy that I started with only 1/2 recipe. Will have to try more Kimchi based recipes.

  7. This is a great recipe, it is the second time i made kimchi pancakes and this time it was a real success, very very crispy. I think that the ice cubes in the batter did the trick! thank you for the great recipe Sue πŸ˜‰

  8. I’ve seen various kimchi pancake recipes with marked differences in water to flour ratio. I notice that your recipe calls for more water than flour and your pancake looks flat. I generally don’t like fluffy, chewy pancakes and your version looks interesting. Does higher water to flour ratio result in crispier pancake? And do you squeeze kimchi before mixing? I find kimchi to vary a great deal in water content, and I often feel like not squeezing would mess with the balance of the wet and dry ingredients in the batter.

    • Hi Trang, I don’t like gummy pancakes either. (Seriously, who does!) Based on my experience, pancakes needs to be thiner to be crisper, so I would think water ratio should be slightly higher than the flour. (Also don’t over-add toppings. It also affects the texture of the pancakes.) I don’t normally squeeze the Kimchi. Water/Juice comes out from the Kimchi doesn’t normally affect my batter consistency. However, I find that as the ice melts batter consistency changes a little bit. My last couple of pancakes tends to be crispier than the first few batches. Does it make sense? πŸ™‚

  9. Hi Sue
    Are there other korean pancakes? I had this one at a friends place. She said it was called λΆ€μΉ¨κ²Œ. But it’s a bit white not as red as the kimachine one

    • I normally buy chilies from a Korean grocery store. They are Korean varieties but I do not know the exact species name. I think it’s OK to use other non-Korean varieties as long as you can handle the heat. The amount used in the recipe is quite minimal after all. πŸ™‚

  10. Hi Sue! It’s me again~ I finally made κΉ€μΉ˜λΆ€μΉ¨κ°œ last weekend but because I really suck at eyeballing recipes I used the entire batch for only two pancakes. They were really FAT but still really good though. But not crispy at all of course.

    Today I made them again and also made my kitchen sink version of your μž μ±„. I don’t know if HTML works on these comments so here are links to pictures ^^

    http://kaoticsilence.com/kimchibuchimgae.jpg
    http://kaoticsilence.com/japchae.jpg

    I made four pancakes but I took the picture while the third was cooking. I kept stealing pieces from the edges ^<__<^;; Anyway, as always your recipes are delicious~ So thanks again for making this blog. πŸ˜€

    • Oh Yummy!!! Seriously they both look delicious! ? Yes, thick Buchimgae won’t be crispy at all. But your second attempt look really crispy. ? Thanks for sharing your beautiful creation!

  11. Hi Sue,
    This kimchi pancake was a hit, my wife says it’s the same taste as what we had in the restaurant. So i gave this recipe a 5 star same as to the other recipes of yours that i have tried .

    Atleast now my when it comes to Korean dishes it broaden my knowledge unlike before we only do Korean bbq. Just marinated meat, seafood, poultry and making pa kimchi thats it. But with your help i am learning more, thanks you and your website. More power to you. My dream is to travel to Korea to learn more about the culture and the food. Thanks again and happy cooking.

    • Thank you! I’m glad to hear that you’re learning more about Korean food and able to cook more varieties of Korean dishes at home. Happy to help! πŸ™‚

  12. Soo easy to make and most importantly so very tasty!! I love that you don’t need special pancake mixture to make these. Thanks for sharing this recipe!! πŸ™‚

  13. My pancakes ended up turning less red than your finished product and more bland. I’m using the normal flour, but do you know what I’m doing wrong?

    • Hi Su-Jin,
      If you followed my recipe exactly, the only difference would come from actual Kimchi. If the pancake mixture was bland, you can adjust the taste with some fine salt. Alternatively, you can add small dose of Gochujang for extra flavour and colour.

  14. just made it and I ate all myself. It’s delicious! I love it. And even more delicious with your korean dipping sauce recipe! πŸ˜€
    but because I cannot eat vinegar, I used lemon juice instead, the taste is heaven!
    thanks for the recipe πŸ™‚

  15. Hi Sue! I’m totally going to make these when my latest batch of kimchi finishes fermenting (about a week and a half to go, why do I always wait until I have almost no kimchi left to make more? ^>__<^;; ). One question though: is it OK to use rice flour instead of regular flour? I don't know what I have against regular flour, but I never use it. Maybe I am just weird? (good thing I don't bake desserts then huh? :op )

    • Yes, you can use rice flour. Though bear in mind that the texture will be different. I’ve tried using rice flour in small dose (e.g. regular flour 1 cup and rice flour 1 cup) and the texture was definitely different. A lot lighter and less chewier. Can you imagine the texture I’m talking about? πŸ™‚ I also tend to make Kimchi once it runs out as well. >__<

    • Oh, I hope you like it! I’ve been making Korean pancakes almost every second day since last Wednesday – for recipe testing. I’m having a break today. πŸ™‚ Make sure you use icy cold water! Enjoy!

  16. Hello i have a question. Ive been making these for years but i always run into the same problem, they are not as flat as yours mine always thick and puffy I don’t know if I’m putting too much flour or not enough flour. could you tell me if it really matters if I use all purpose flour or self rising maybe that could be the problem

  17. http://youtu.be/9OzpKKUD-HQ

    Hi Sue! My name is Susan as well! I just made a recipe video on my version of kimchi buchimgae but with pork belly instead! I tried out your recipe and loved adding the egg. It’s njce to see other recipes of this dish and how different everyones is! ❀️

  18. my Halmeoni and Mom always made them soft, but since the time I had crispy (heavenly) ones at a restaurant, I am always trying to get mine to come crispy. My mouth is watering!

  19. Ok, figured I’d report back quickly!!

    Just what I was looking for, absolutely wonderful.

    A few things. I cook with cast iron, so keeping the heat closer to medium worked better for me (Also, cooking with cast iron meant that I didn’t need cold cold batter for crispy pancakes! We don’t have ice in this house.. I don’t know why not.) I am glad I found this one, sadly I didn’t have all the kimchi I’d have liked since I wasted most of it on the other recipe that wasn’t good πŸ™

    Thanks!!

    • Hi Amanda, I’m so happy to hear that you enjoyed my Kimchi buchimgae recipe! I’m sure you will try it more with your new batches of Kimchi soon. πŸ™‚

  20. Going to try these right now! I found a recipe for them out of childhood cravings, and the recipe was poorly-constructed. The flour to water ratio was double. This sounds more correct to my memories of what grandma used to make. I’m excited to give them a try!

  21. Hi Sue!
    We tried your recipe last night, tastes really nice! We had to make some amendments though (we’re going to try it again) but here’s what didn’t work for us:

    – If the kimchi is in large pieces, it can make flipping the pancake as one piece quite difficult (the large chunks of kimchi creates cracks in the pancake, so the pancake rips easily)
    – If the kimchi is not very hot, we would substitute some of the water for more kimchi liquid (also, since you live in Australia, are your tablespoons 20ml? I’m not sure if it’s specified somewhere what your cup/tablespoon/teaspoon measurements are, but it’s good to specify this, as UK/US are around 15ml so it can make things quite different.)
    – It’s winter at the moment in Australia, so the ice cubes didn’t melt. Chilling the water with ice, then straining the cubes out and using 2.5 cups of chilled water would work better.

    Hope that helps!

    • Hi Ming, Thanks for trying out my recipe and giving your feedback! I should have specified it more clearly. Yes, Kimchi should be smaller size (thumnail size is good) to turn pancakes easier. As mine is always chopped in smaller size, I didn’t make the point of mentioning it. I think my Tbsp is 15ml. Though I’m not 100% sure as it’s not mentioned on the spoon itself. I’ll reference check with my scale next time.

  22. It looks fantastic. Another excellent way to use kimchi! Until now I have only used it in soups and fried rice (and of course on its own). I see now that kimchi is much more versatile than I have ever suspected. I have constantly kimchi in the fridge and actually all the ingredients are my staples too, so it’ll be a wonderful meal without bothering about grocery shopping! I’m really impatient to make this pancake.

    • Hi Sarah, yes you can. I mentioned that at the end of the post, in the “note” section. Just skip the salt if you’re using the pancake pre-mix. Enjoy!

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