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Kimchi-buchimgae 김치부침개 | Kimchi Pancakes

Updated: Oct 7, 2023

This recipe is featured in my ECookbook:

To be honest, I was initially in the dark about the existence of kimchi pancakes. Imagine my surprise when I discovered not just one, but two different types: Kimchi-buchimgae and Kimchi-jeon. I'm still unraveling the nuances between the two, but what I do know is that Kimchi-buchimgae involves more ingredients than just kimchi.

This recipe is a breeze—pretty straightforward, if you ask me. The key to nailing it lies in maintaining a somewhat lumpy batter. This texture ensures the batter won't spread too thinly when you pour it into your cooking surface. Speaking of which, I opted for a small pan to achieve perfectly round discs, but feel free to use a skillet if you're not concerned about the shape.

To complete the dish, a sauce is typically served alongside. Whether you choose to drizzle it over the pancakes or use it for dipping is entirely up to you. Either way, you'll end up with a stack of tangy, spicy, and mouthwateringly savory pancakes. So, without further ado, let's jump right into the recipe.



(Serve 4)

  • Pancakes:

  • Unbleached All Purpose Flour, 125g

  • Cornstarch / Potato Starch, 30g

  • Sea Salt, Pinch

  • Garlic Powder, Pinch

  • Gochugaru, 1 TSP Adjust To Preference

  • Gochujang, 1 TBSP Adjust To Preference

  • Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP

  • Egg, 1

  • Cold Water, 240g

  • Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade

  • Scallions Coarsely Sliced, A Handful

  • Red Onion Finely Minced, 1

  • Bacon Coarsely Diced, 90g

  • Sesame Oil, For Cooking

  • Scallions Green Parts Only Coarsely Sliced, For Garnishing

  • White Sesame Seeds, For Garnishing

  • Black Sesame Seeds, For Garnishing

  • Sauce:

  • Soy Sauce, 1 TBSP

  • Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP

  • Pure Honey, 1 TBSP

  • Black Pepper, Pinch



  • Cast Iron Skillet / Pan



  1. Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.

  2. Prepare the pancakes.

  3. In a large bowl, add flour, cornstarch, salt, garlic powder, gochugaru, gochujang, kimchi brine and egg.

  4. Mix until well combined or until crumbly.

  5. Add in the cold water and continue mixing until batter forms.

  6. It is okay if there are some small lumps.

  7. Add in kimchi, scallions, onion and bacon.

  8. Mix until well combined.

  9. I am using a small pan to get perfectly round discs. You can do this on a skillet if you do not mind unevenness.

  10. Brush sesame oil onto a hot pan or skillet over medium heat.

  11. Add a ladle of that batter onto the pan or skillet.

  12. Once the edges start to cook and the bottom is browned, flip and continue cooking for about 1 to 2 mins.

  13. Transfer onto serving plates.

  14. Repeat the process for the remaining batter.

  15. Prepare the sauce.

  16. Combine everything in a small bowl.

  17. Drizzle the sauce over the pancakes, or you can dip the pancakes into the sauce.

  18. Garnish with some scallions, white and black sesame seeds.

  19. Serve immediately.

I am literally drooling again just by staring at the photos...

Mama Mia...


Recipe Video:

This recipe is featured in my ECookbook:

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