Korean Crispy Kimchi Pancakes Recipe – How to Make Authentic Kimchi Buchimgae at Home

Korean Crispy Kimchi Pancakes Recipe (Kimchi Buchimgae): Authentic Korean Street-Style Pancakes in Just 6 Easy Steps

What Are Korean Crispy Kimchi Pancakes (Kimchi Buchimgae)?

Korean Crispy Kimchi Pancakes, also known as Kimchi Buchimgae, are a beloved street food and household favorite across Korea. Made using fermented kimchi, a bit of flour, and a few everyday ingredients, this dish brings together the spicy, tangy flavor of kimchi and the satisfying crunch of a perfectly fried pancake. These pancakes are often served as snacks, appetizers, or side dishes and are a great way to use up leftover kimchi.

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Why You’ll Love This Kimchi Pancake Recipe

Kimchi Buchimgae isn’t just tasty—it’s also extremely simple and quick to make. Whether you’re a beginner or an expert in Korean cuisine, this dish promises authentic flavors without the fuss. It’s vegetarian-friendly, customizable with extra vegetables or seafood, and absolutely addictive when paired with a dipping sauce. Plus, it only takes about 20 minutes from start to finish!

Ingredients You’ll Need

To make these delicious Korean Crispy Kimchi Pancakes, gather the following ingredients:

• 1 cup well-fermented kimchi (chopped)

• ½ cup kimchi juice (from the container)

• ½ cup water

• ¾ cup all-purpose flour

• ¼ cup rice flour (for extra crispiness)

• 1 egg

• 2 green onions (sliced thin)

• 1 small carrot (julienned) – optional

• 1 green chili or jalapeño – optional

• Oil for frying (vegetable or canola oil works well)

For dipping sauce:

• 2 tbsp soy sauce

• 1 tsp rice vinegar

• ½ tsp sesame oil

• A pinch of sugar

• Chopped garlic and sesame seeds (optional)

How to Make Kimchi Buchimgae in 6 Simple Steps

Step 1: Prepare the Kimchi Mixture
Chop the kimchi into bite-sized pieces and place it in a large mixing bowl. Add the kimchi juice and water. Mix well to create the flavorful base of your batter.

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Step 2: Add Vegetables and Egg
Mix in the green onions, carrots, and chili if you’re using them. Crack the egg into the bowl and stir until the ingredients are well combined.

Step 3: Incorporate the Flours
Add the all-purpose flour and rice flour into the bowl. Stir gently until a thick, slightly runny batter forms. It should cling lightly to a spoon but not be too watery.

Step 4: Heat Oil and Pour the Batter
Heat about 2 tablespoons of oil in a non-stick skillet over medium-high heat. Once hot, pour a ladle of the batter into the pan and spread it out evenly into a circle about ½ inch thick.

Step 5: Fry Until Golden and Crispy
Let the pancake cook undisturbed for about 3–4 minutes until the bottom is golden brown and crispy. Flip it carefully and cook for another 2–3 minutes on the other side. Adjust the heat as needed to avoid burning.

Step 6: Serve with Dipping Sauce
Transfer your crispy kimchi pancake to a cutting board and slice it into wedges. Serve hot with the prepared dipping sauce for a savory, spicy bite of heaven.

Tips for the Perfect Korean Crispy Kimchi Pancakes

• Use older, well-fermented kimchi for the best flavor and color.

• Rice flour gives it an extra crispy texture—don’t skip it if you want the real street-style crunch!

• If you love seafood, feel free to add small shrimp or squid to the batter.

• Cook in a generous amount of oil to get that deliciously crispy edge.

Final Thoughts

Korean Crispy Kimchi Pancakes (Kimchi Buchimgae) are not just easy to make—they’re a celebration of bold Korean flavors with minimal ingredients. Whether you enjoy them as a light lunch, party snack, or side dish, this recipe is a must-try for anyone who loves spicy and savory treats. Grab your kimchi and skillet, and let’s get flipping!

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