Description
Savory Korean Cabbage & Chive Pancake (Kimchi-Style Buchimgae) is a flavorful, crispy-edged pancake made with napa cabbage, garlic chives, and tangy kimchi in a light batter. Perfect as a snack, appetizer, or side dish with a bold, spicy kick.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp salt
- 3/4 cup cold water
- 1 large egg
- 1/2 cup well-fermented kimchi, chopped
- 1/4 cup kimchi juice (optional, for extra flavor)
- 1 cup napa cabbage, finely shredded
- 1/2 cup garlic chives, cut into 2-inch pieces
- 1 small carrot, julienned (optional)
- 1 green onion, thinly sliced
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine flour, cornstarch, and salt.
- In a separate bowl, whisk together cold water, egg, and kimchi juice if using.
- Pour the wet ingredients into the dry ingredients and stir until smooth.
- Fold in chopped kimchi, napa cabbage, garlic chives, green onion, and optional carrots.
- Heat a generous layer of vegetable oil in a nonstick skillet over medium-high heat.
- Pour the batter into the pan and spread it out into a thin pancake, about 1/2 inch thick.
- Cook for 3–4 minutes until the bottom is golden and crispy, then carefully flip.
- Cook the other side for another 3–4 minutes, pressing gently with a spatula.
- Flip once more if needed to crisp both sides evenly.
- Transfer to a cutting board, cool for 1–2 minutes, slice into wedges, and serve with dipping sauce.
Notes
- Use well-fermented kimchi for deeper flavor and better color.
- Cornstarch enhances the crisp texture of the pancake.
- Kimchi juice adds an extra layer of umami and color—highly recommended if available.
- Pairs well with a dipping sauce made of soy sauce, vinegar, sesame oil, and chili flakes.
Nutrition
- Serving Size: 1/3 pancake
- Calories: 170
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg