Kimchi buchimgae(김치부침개), also called kimchi jeon(김치전), is a savory kimchi pancake. It is made from cabbage kimchi mixed into a simple batter and sizzled until golden.
All kinds of buchimgae and jeon are favorites on rainy days because the sound of these savory pancakes sizzling sounds like raindrops. They can also be made with basic ingredients available in a traditional Korea home, which may save a rainy trip to the market.
Ripe kimchi works well for kimchi pancakes, so it may be a good way to use kimchi that has become too sour to eat plain as a side dish or banchan(반찬).
Additional ingredients such as mushrooms and seafood can also be added. Sometimes rice flour is mixed into the batter(1 part rice flour to 2 parts all-purpose wheat flour) to give a more crispy texture.
Kimchi buchimgae can be made large and cut into pieces, or it can be made small for individual serving sizes. It is usually served with a dipping sauce.
Kimchi Pancake Recipe
Ingredients
- 1 cup all-purpose wheat flour
- ½ tsp salt
- 1 cup cabbage kimchi(배추김치), chopped
- 2 tbsp scallion or onion, chopped (optional)
- ½ cup kimchi juice or water
- ½ cup water
- sesame oil as needed
Method
- mix flour, salt, kimchi, scallion, kimchi juice, water
- heat cooking surface and coat with sesame oil
- spread batter into pancake shape
- cook each side until crispy
- cut into sections (optional)
- serve with dipping sauce
Dipping Sauce Recipe
Ingredients
- 1 clove garlic, minced (optional)
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tbsp unrefined brown sugar (optional)
- 1 scallion, minced (optional)
- 1 tsp sesame seed (optional)
Method
- mix garlic, soy sauce, rice vinegar, water, sugar
- heat until sugar dissolves
- let cool
- add scallion, sesame seed
- serve