BUCHIMJEON (KIMCHI PANCAKES 김치부침개 )
BUCHIMJEON (KIMCHI PANCAKES 김치부침개 )
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Author:
Sharon Flynn
Servings
2-4 (makes 2 large pancakes)
Cook Time
24 minutes
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:
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185ml (¾ cup) kimchi, finely chopped
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3 tbsp kimchi juice
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100g plain flour
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2 tbsp rice flour or cornflour (for extra crispiness)
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1 egg
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125ml ice-cold water
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½ tsp salt
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1 spring onion, thinly sliced
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Optional: 1 small carrot, julienned; handful of bean sprouts
For cooking:
-
Neutral oil (vegetable, rice bran, or grapeseed)
For the dipping sauce:
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2 tbsp soy sauce
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1 tbsp rice vinegar or apple cider vinegar
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½ tsp sesame oil
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½ tsp gochugaru (Korean chilli flakes)
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½ tsp toasted sesame seeds
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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
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