Recipes - Korean

Kimchi Buchim (Kimchi Pancake)


Kimchi buchim is delicious and Koreans absolutely love it. These pancakes are super easy to make and require very little prep-time. These are a must-try!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean









Ingredients:

½ cup Korean buchim mix
¾ cup cold water
½ cup well fermented kimchi (chopped)
¼ onion (finely diced)
canola oil (for pan frying)

Soy dipping sauce

2 tbsp soy sauce
1½ tbsp vinegar
¼ tsp coarse ground kochugaru (Korean chilli powder)
1 tbsp chopped green onions (optional)




Steps:
  1. Mix water to the buchim mix in a bowl and lightly whisk.
  2. Add kimchi and onions to the batter.
  3. Heat frying pan with 2-3 tbsp of oil. Ladle ½-¾ cups of batter to the pan and swirl batter so that it’s flat and round.
  4. Panfry until crisp on either side, turning over once. Place on a plate with kitchen towel to drain oil.
  5. Repeat with remaining batter and add more oil for each pancake.
  6. Mix all the soy dipping sauce ingredients together and serve.
  7. Your Kimchi buchim is ready to be devoured.

Nb: If not using buchim mix, substitute with 1 cup of plain flour, 2 tbsp of rice flour, 1 egg, ¼ tsp salt and ¼ tsp soy sauce.

 


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Kimchi Buchim (Kimchi Pancake)

Kimchi Buchim (Kimchi Pancake)

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Kimchi buchim is delicious and Koreans absolutely love it. These pancakes are super easy to make and require very little prep-time. These are a must-try!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean
Ingredients

½ cup Korean buchim mix
¾ cup cold water
½ cup well fermented kimchi (chopped)
¼ onion (finely diced)
canola oil (for pan frying)

Soy dipping sauce

2 tbsp soy sauce
1½ tbsp vinegar
¼ tsp coarse ground kochugaru (Korean chilli powder)
1 tbsp chopped green onions (optional)

Instructions
  1. Mix water to the buchim mix in a bowl and lightly whisk.
  2. Add kimchi and onions to the batter.
  3. Heat frying pan with 2-3 tbsp of oil. Ladle ½-¾ cups of batter to the pan and swirl batter so that it’s flat and round.
  4. Panfry until crisp on either side, turning over once. Place on a plate with kitchen towel to drain oil.
  5. Repeat with remaining batter and add more oil for each pancake.
  6. Mix all the soy dipping sauce ingredients together and serve.
  7. Your Kimchi buchim is ready to be devoured.

Nb: If not using buchim mix, substitute with 1 cup of plain flour, 2 tbsp of rice flour, 1 egg, ¼ tsp salt and ¼ tsp soy sauce.

 

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