Spicy Savoury Kimchi Pancakes - Kimchi Buchimgae

The Cultured Collective Fermented Foods Kimchi Sauerkraut

If you're looking to try something a little different this Shrove Tuesday then, these savoury kimchi pancakes are a winner. Crispy, piquant and moreish; this dish punches way about its weight in terms of flavour - all you'll need is a few humble ingredients and 20 minutes tops!


Makes 4 Large pancakes

  • 2 1/2 Cup Plain Flour
  • 2 1/2 Cup Water
  • 1 Large egg (beaten)
  • 2 Cup Kimchi 
  • Oil for frying (we like Groundnut oil)

Dipping Sauce - Optional

  • 1/2 deseeded large chilli (finely sliced)
  • 2 TBS soy sauce
  • 2 TBS rice vinegar
  • 2 TBS water
  • 1 tsp sesame oil


1. Sieve the flour into a large mixing bowl
2. Add the salt to the flour and mix thoroughly
3. Add the water to the bowl and mix until all lumps have been incorporated and a nice smooth batter is formed
4. Whisk the beaten egg into the batter
5. Finely dice the Kimchi and mix thoroughly through the batter
6. Heat a generous amount of oil in a frying pan - think at least 2 TBS - you want the outsides to be nice and crispy
7. Once the oil is hot, spoon in 1 C worth of batter mixture
8. Leave the pancakes until they are nearly cooked through - the edges will begin to change colour and crisp up but unlike traditional pancakes, bubbles wont form on the surface
9. Flip the pancake and continue to heat until cooked through and a nice golden brown
10. Serve with diced spring onion and sesame seeds to garnish!


Optional - Make the Dipping Sauce

1. Finely dice the chilli and add to an empty jar
2. Add all other ingredients to the jar and shake up
3. Pour into a bowl and serve!


Older Post Newer Post