Not to be confused with pajeon (which is loaded with spring onions), buchimjeon focuses on one star ingredient - in this case, kimchi. These crispy, golden pancakes are a classic banchan (side dish) and drinking snack. They're also the perfect use for kimchi that's getting quite mature and funky - in fact, older kimchi makes better buchimjeon because the flavours have deepened and concentrated.
The trick to excellent buchimjeon is the batter - you want it thin enough to get crispy edges, but thick enough to hold everything together. Ice water is the secret weapon here; it keeps the gluten from developing too much, which results in a lighter, crispier pancake.
Ingredients
For the pancakes:
185ml (¾ cup) kimchi, finely chopped
3 tbsp kimchi juice
100g plain flour
2 tbsp rice flour or cornflour (for extra crispiness)
1 egg
125ml ice-cold water
½ tsp salt
1 spring onion, thinly sliced
Optional: 1 small carrot, julienned; handful of bean sprouts
For cooking:
Neutral oil (vegetable, rice bran, or grapeseed)
For the dipping sauce:
2 tbsp soy sauce
1 tbsp rice vinegar or apple cider vinegar
½ tsp sesame oil
½ tsp gochugaru (Korean chilli flakes)
½ tsp toasted sesame seeds
1 spring onion, finely sliced
Directions
Make the batter:In a large bowl, whisk together plain flour, rice flour, and salt. Add the egg, ice water, and kimchi juice. Whisk until just combined - a few lumps are fine, you don't want to overmix. The batter should be slightly thinner than regular pancake batter.
Add mix-ins:Fold in the chopped kimchi, spring onion, and any optional vegetables. Let the batter rest for 5-10 minutes.
Make the dipping sauce:Mix all sauce ingredients together in a small bowl. Set aside.
Cook the pancakes:Heat 2 tbsp oil in a large non-stick frying pan over medium-high heat. The pan needs to be properly hot. Pour in half the batter and spread it out evenly to about 1cm thickness - you want a good ratio of crispy edges to tender centre.
Get it crispy:Cook for 3-4 minutes until the bottom is deep golden and crispy. Press down gently with a spatula to help it crisp up. Add a bit more oil around the edges if needed.
Flip carefully:Slide a spatula under the pancake and flip in one confident motion. Cook the other side for another 3-4 minutes, adding more oil if needed.
Repeat:Transfer to a plate and cook the second pancake with the remaining batter.
Serve:Cut into wedges or squares while hot. Serve with the dipping sauce on the side.
Recipe Note
Don't skip the ice water - it's what makes these extra crispy
Press down on the pancakes while cooking for maximum crispiness
These are best eaten immediately, but you can reheat leftovers in a dry pan to re-crisp them
Use the oldest, tangiest kimchi you have - it makes the best buchimjeon
KIMCHI SPRING ONION PANCAKES! This recipe offers a twist with the option to use mochi, crafting a chewier texture that pairs beautifully with tangy kimchi. Get tips for perfecting your pancakes and enjoy them hot and crispy. Are you ready to elevate your snack game?
Pasta and kimchi might seem like an odd couple, but remember: Italy has a long tradition of pairing pasta with fermented, acidic ingredients. Think puttanesca's capers and olives, or the way lemon brightens carbonara. Kimchi is just another way to add that hit of acidity and umami.
