Directions

To Cook

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.
8. Tip: 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.