Korean Crispy Kimchi Pancakes (Kimchi Buchimgae) Recipe – Easy, Authentic, and Ready in 6 Simple Steps

Name: Korean Crispy Kimchi Pancakes (Kimchi Buchimgae) Recipe – Easy, Authentic, and Ready in 6 Simple Steps
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Others
Ingredients: 1 cup Korean pancake mix (buchimgaru) or regular all-purpose flour, 1 cup cold water (the colder the better), 1 cup well-fermented kimchi, chopped into small pieces, 1 tablespoon of the juice from the kimchi container, 1 teaspoon Korean red chilli flakes (gochugaru), finely ground, Cooking oil (rice bran oil works well, but any neutral oil is fine), Korean dipping sauce (store-bought or homemade)

Learn how to make authentic Korean Kimchi Buchimgae in six easy steps. This crispy kimchi pancake recipe uses simple ingredients for perfect results every time.

Amit Diwan

Editorial

Updated:- 2025-07-21, 02:00 IST

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Korean kitchens have mastered the art of turning fermented vegetables into culinary gold. Kimchi Buchimgae, also known as Kimchi Jeon, stands as proof of this transformation. These savoury pancakes combine flour, seasoning, and chopped kimchi to create a dish that delivers crispy edges and a soft centre packed with bold, fermented flavours. The dish works perfectly as a quick snack, satisfying side dish, or light meal for busy weekdays.

How To Make Korean Crispy Kimchi Pancakes (Kimchi Buchimgae)

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Start by combining buchimgaru and water in a medium bowl. Mix the ingredients until the batter becomes smooth and completely free of lumps. Add chopped kimchi, kimchi liquid, and finely ground Korean chilli flakes to the mixture. Stir everything together until the ingredients distribute evenly throughout the batter.
Heat your pan or skillet over medium-high heat until it reaches the proper temperature. Add a generous amount of cooking oil and swirl it around to coat the entire surface evenly. Proper oil distribution prevents sticking and helps achieve the desired crispy texture.
Use a ladle to scoop the batter and pour it into the heated pan. Spread the mixture gently with the back of the ladle to create a thin, round pancake approximately 5 to 6 inches wide. This size ensures even cooking, promotes edge crispiness, and makes flipping significantly easier.
Allow the pancake to cook over medium-high heat for 10 to 20 seconds to set the bottom layer. Reduce the heat to medium and continue cooking until the bottom turns golden and crispy. Monitor the cooking process carefully; if your pan runs hot or the pancake browns too quickly, lower the heat slightly to prevent burning. Add more oil as needed to maintain crispiness and prevent sticking.
Flip the pancake when it reaches about 70% doneness; the bottom should appear golden while the top starts to set. This timing makes flipping easier and helps prevent breaking. After flipping, press down gently with a spatula several times to encourage maximum crispiness on the second side.
Once both sides achieve a golden, crispy appearance, transfer the pancake to a cutting board. Slice it into bite-sized pieces and serve immediately while hot. Traditional Korean pancake dipping sauce makes the perfect accompaniment – the combination creates an authentic dining experience.

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Korean Crispy Kimchi Pancakes (Kimchi Buchimgae) Recipe Card

Learn how to make Korean Crispy Kimchi Pancakes (Kimchi Buchimgae)

★★★★

Vegetarian Recipe

Total Time: 25 min

Prep Time: 5 min

Cook Time: 20 min

Servings: 4

Level: Medium

Course: Appetisers

Calories: 125

Cuisine: Others

Author: Amit Diwan

Ingredients

1 cup Korean pancake mix (buchimgaru) or regular all-purpose flour
1 cup cold water (the colder the better)
1 cup well-fermented kimchi
chopped into small pieces
1 tablespoon of the juice from the kimchi container
1 teaspoon Korean red chilli flakes (gochugaru)
finely ground
Cooking oil (rice bran oil works well
but any neutral oil is fine)
Korean dipping sauce (store-bought or homemade)

Step

Step 1:
In a mixing bowl, add the pancake mix (or flour) and cold water. Stir until there are no lumps. Then add the chopped kimchi, a spoonful of kimchi juice, and chilli flakes. Mix everything together really well.
Step 2:
Place a non-stick pan on medium-high heat. Once it’s hot, pour in a good amount of oil and spread it around to cover the whole surface.
Step 3:
Scoop some batter with a ladle and pour it into the pan. Use the back of the ladle to spread it into a thin, round shape about the size of a small plate (5–6 inches wide). This helps it cook evenly and makes flipping easier.
Step 4:
Cook for 10–20 seconds on medium-high to let the bottom set, then lower the heat to medium. Let it cook until the bottom turns golden and crispy. If it’s browning too fast, turn down the heat a bit. Add more oil if needed to keep it from sticking.
Step 5:
Once the pancake is about 70% cooked and the top starts to firm up, flip it gently. Press down lightly with a spatula to help it get crispier.
Step 6:
When both sides are golden and crispy, take it out and place it on a cutting board. Cut it into small pieces and serve hot with a side of Korean dipping sauce. Enjoy!