Kimchi Pancakes (Kimchi Buchimgae)

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savory Korean kimchi pancakes paired with irresistible korean pancake dipping sauce ! Simply delicious !
Korean Kimchi Pancakes (Kimchi Buchimgae) | MyKoreanKitchen.com
Kimchi pancakes is one of my sound to dishes I create when I have a boastfully book of old sour pungent kimchi in my electric refrigerator. It ’ s such a great room to use it up as I can use a much as my affection ’ second desire. ????
Kimchi pancakes are a piquant pancake normally made with pale yellow flour. It is made with a spot of seasoning and loads of kimchi !

The korean name for kimchi pancakes is Kimchi Buchimgae ( 김치 부침개 ), but some people might besides call it Kimchi Jeon ( 김치전 ) .
Kimchi Pancakes (Kimchi Jeon) | MyKoreanKitchen.com
Kimchi pancakes are extremely easy to make and versatile. besides, if you make a big volume of buffet ( like my recipe – you can make 4 large pancakes ), it can be refrigerated for late cooking ( within 2-3 days ) .
If indeed, good stir the buffet around a bite as the water and the flour assortment may have separated .
Kimchi Jeon Recipe | MyKoreanKitchen.com
I hope you give it a go right away so you do not miss out on this celestial food ! ????
P.S. If you ’ rhenium looking for more ways to use up your false kimchi, check my how to eat kimchi article !
How to Make Kimchi Pancakes | MyKoreanKitchen.com

Ingredients for Kimchi Pancakes (makes 4 large pancakes)

  • 2 & 1/2 cup all-purpose flour
  • 2 & 1/2 cup water
  • 1/2 tsp fine sea salt
  • 1 large egg, beaten
  • 2 cups kimchi (about 420g / 15 ounces)
  • 1 Tbsp kimchi liquid
  • 5 ice cubes (about 100g / 3.5 ounces)
  • 2 green chili (optional)
  • 1 red chili (optional)
  • Some vegetable cooking oil (I used rice bran oil)
  • Homemade Kimchi pancake dipping sauce to serve

* 1 Tbsp = 15 milliliter, 1 cup = 250 milliliter
**If you want to learn more about korean ingredients, check my all-important korean cook ingredients list .

How to Make Kimchi Pancakes

1. Make the pancake buffet per the trace. Sieve the flour and the salt. Add the water and whisk it well. Add the beat egg, Kimchi, Kimchi liquid and chilies. Mix them well. Add the ice cubes to keep the buffet cold .
Kimchi Pancake Batter
2. Pre heat a pan / skillet until well heated. Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way over the pan.
2. Pre heat a pan / frying pan until well heated. Put a generous come of cooking oil into the pan. Make sure the vegetable oil is spread all the manner over the pan. cooking oil for Kimchi pancakes
3. Scoop out the pancake mixture with a ladle, pour it out on the pan. Make sure it is evenly spread.
3. Scoop out the pancake mixture with a ladle, pour it out on the pan. Make certain it is evenly outspread. cooking Kimchi pancake mix
4. Cook the mixture on  high heat initially for 10 to 20 seconds then reduce the heat to medium to low. (Cook and finish with this temperature setting.)
4. Cook the mixture on senior high school heating system initially for 10 to 20 seconds then reduce the hotness to medium to low. ( Cook and finish with this temperature setting. ) Kimchi Pancakes 70% cooked
5. Turn the pancake over when 70% of the pancake is cooked. (Per the above picture – Meaning the bottom of the pancake is cooked and the top of the pancake is also partially cooked. This makes it easy to turn the pancake. ). Press the pancake with the spatula a couple of times to make it crispy.
5. Turn the pancake over when 70 % of the pancake is cooked. ( Per the above picture – Meaning the penetrate of the pancake is cooked and the top of the pancake is besides partially cooked. This makes it easy to turn the pancake. ). Press the pancake with the spatula a couple of times to make it crispy. Crispy Kimchi Pancakes
6. When both sides are cooked, slice it into easy to bite-size. Serve. (Don’t forget to serve it with some 6. When both sides are cooked, slice it into easy to bite-size. Serve. ( Don ’ thymine forget to serve it with some korean pancake dipping sauce. ) Kimchi Pancake Recipe | MyKoreanKitchen.com

Note

  • I find that Korean pancakes cook faster, taste better and get crisper when cooked on a gas burner rather than electric burner. As I don’t have a built-in gas burner, I used a portable gas burner to cook these pancakes and I’m very pleased with the result.
  • If you have Korean pancake mix, which is pre-seasoned, you can use it instead of flour. In this case, omit the salt.
  • I made 4 large Kimchi pancakes with the ingredients above, but you can make more but smaller sized pancakes if you prefer. (Turning the pancakes will be easier if the pancake size is smaller.)

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How to Make Kimchi Pancake | MyKoreanKitchen.com

Kimchi Pancakes (Kimchi Buchimgae)

Korean Kimchi Pancake Recipe

4.88

from

39

votes
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Prep Time:

5

minutes

Cook Time:

20

minutes

Total Time:

25

minutes

Servings:

3

to 4

Calories:

318.8

kcal

Author:

My Korean Kitchen

Ingredients

  • 2 1/2 cups general-purpose flour

  • 2 1/2

    cups water

  • 1/2 tsp ticket ocean salt

  • 1 boastfully egg , beaten

  • 2 cups Kimchi ( about 420 g / 15 ounces )

  • 1 Tbsp Kimchi liquid

  • 5 internal-combustion engine cubes ( about 100 g / 3.5 ounces )

  • 2 green chili ( optional )

  • 1 loss chili ( optional )

  • Some vegetable cook vegetable oil , I used rice bran oil

  • Homemade Kimchi pancake dipping sauce

Instructions

  • Make the pancake batter per the following. Sieve the flour and the salt. Add the water and whisk it well. Add the beaten egg, Kimchi, Kimchi liquid and chilies. Mix them well. Add the ice cubes to keep the batter cold.

  • Pre heat a pan / skillet until well heated. Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way over the pan.

  • Scoop out the pancake concoction with a ladle, pour it out on the pan. Make indisputable it is evenly spread .
  • Cook the mixture on eminent heat initially for 10 to 20 seconds then reduce the inflame to medium to low. ( Cook and finish with this temperature setting. )
  • Turn the pancake over when 70% of the pancake is cooked. Meaning the bottom of the pancake is cooked and the top of the pancake is also partially cooked. This makes it easy to turn the pancake. Press the pancake with the spatula a couple of times to make it crispy.

  • When both sides are cooked, slice it into easy to bite-size. Serve. (Don’t forget to serve it with some Korean pancake dipping sauce.)

Notes

1 cup = 250 ml, 1 Tbsp = 15 ml

Nutrition Info (per serving)

Calories:

318.8

kcal

The nutriment information shown is an estimate provided by an on-line nutrition calculator. It should not be considered a alternate for a professional dietician ’ randomness advice .

Tried this recipe ? I love hearing how you went with my recipes ! rate this recipe with a comment below and tag me on Instagram @ MyKoreanKitchen

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Category : KOREAN FOOD

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