fb-pixel
Shopping Cart

Kimchi Buchimgae
Korean Pancake

INGREDIENTS
INSTRUCTIONS

Kimchi Buchimgae
Korean Pancake

5 min
Prep Time

20 min
Cooking Time

25 min
Total Time

6-8
Servings

Ingredients

  • 2 & 1/2 cup all-purpose flour

  • 2 & 1/2 cup water

  • 1/2 tsp. fine sea salt

  • 1 large egg

  • 2 cups Cleveland Kitchen Classic Kimchi
  • 1 tbsp. kimchi liquid
  • 5 ice cubes
  • 2 green chilis, chopped, optional
  • 1 red chili, chopped, optional
  • Vegetable oil, for cooking

Classic Kimchi

SHOP NOW
FIND IT NEAR YOU

Instructions

  • Pour flour and salt into a large mixing bowl. Add water and egg. Whisk ingredients well.
  • Add Cleveland Kitchen Classic Kimchi, kimchi liquid and chilis to bowl. Mix well. Add ice cubes to keep the batter cold.

  • Heat a large pan over medium-high heat. Pour a generous amount of vegetable oil to cover pan.

  • Pour pancake mixture onto pan. Cook on medium heat, turning pancake over when bottom is cooked and the top is partially cooked.
  • Keep cooking until pancake reaches desired crispiness.

  • Serve & Enjoy!

Notes

Chef's Note: Liquid from the Classic Kimchi is a key ingredient. It gives the pancake batter an added boost of Kimchi flavor and some really nice color.

Check out these other great recipes

Bibim Guksu

 

20 Min

Kimchi Grilled Cheese

15 Min

Kimchi Udon Noodle Stir Fry

25 Min