Crispy Kimchi Pancakes (Kimchi Buchimgae) – Easy, Authentic Korean Recipe

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Steps

1. Step 1

   In a medium bowl, combine the buchimgaru (Korean pancake mix) and water. Mix until the batter is smooth and free of lumps. Add the chopped kimchi, kimchi liquid, and finely ground Korean chili flakes. Mix well until everything is evenly combined.

2. Step 2

   Heat a pan or skillet over medium-high heat until it’s hot. Add a generous amount of cooking oil and swirl to coat the entire surface evenly.

3. Step 3

   Scoop the batter with a ladle and pour it into the pan. If needed, use the back of the ladle to gently spread it into a thin, round pancake—about the size of a small plate (5 to 6 inches wide). This size helps it cook evenly, crisp up around the edges, and makes flipping much easier.

4. Step 4

   Let the pancake cook over medium-high heat for 10 to 20 seconds, just to set the bottom. Then reduce the heat to medium and continue cooking until it’s golden, crisp on the outside, and cooked through. If your pan runs hot or the pancake starts browning too quickly, lower the heat slightly to prevent burning. Add more oil as needed to keep it crispy and prevent sticking.

5. Step 5

   Flip the pancake once it’s about 70% cooked - when the bottom is golden and the top is starting to set. This makes flipping easier and helps prevent it from breaking. After flipping, press down gently with a spatula a few times to encourage crispiness.

6. Step 6

   Once both sides are golden and crispy, transfer the pancake to a cutting board. Slice it into bite-sized pieces and serve hot. Don’t forget a small dish of Korean pancake dipping sauce on the side—it’s the perfect pairing!

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