Authentic Korean Buchimgae (Korean Pancake) Recipe

Ingredients

1 cup of Korean pancake mix (Buchim Garu)
3/4 cup of water
1 large egg
1/2 cup of finely chopped kimchi
1/2 cup of thinly sliced red and green bell peppers
1/2 cup of shredded carrots
1/2 cup of thinly sliced onions
2 green onions, finely sliced
1/2 cup of cooked, chopped shrimp or any protein of choice
2 tablespoons of vegetable oil for frying
Soy sauce for dipping (optional)
1 tablespoon of sesame seeds for garnish (optional)

Steps and instructions

In a large bowl, combine the Korean pancake mix, water, and egg. Stir until the batter is smooth with no lumps.
Add the kimchi, bell peppers, carrots, onions, green onions, and shrimp into the batter. Stir until all ingredients are well coated with the batter.
Heat the vegetable oil in a non-stick frying pan over medium heat.
Once the oil is hot, ladle the batter into the pan. Spread it evenly with the back of the ladle to form a round pancake shape.
Cook for around 3-4 minutes, or until the bottom of the pancake is golden brown and crispy.
Flip the pancake and cook for another 3-4 minutes, or until the other side is also golden brown and crispy.
Once the pancake is cooked, transfer it to a plate lined with paper towel to drain excess oil.
Repeat steps 3 to 7 until all batter has been used.
Serve the Buchimgae warm with soy sauce for dipping and sprinkle with sesame seeds for garnish, if desired.

Tools for making

Large bowl - Used to mix the pancake batter and ingredients.
Non-stick frying pan - The pan where the pancakes will be cooked. A non-stick pan helps prevent sticking and allows for easy flipping.
Ladle - Used to scoop and pour the pancake batter onto the frying pan.
Paper towel - Placed on a plate to absorb excess oil from the cooked pancakes.
Spatula - Used for flipping the pancake during cooking.

Recipe variations

Use different vegetables such as zucchini, mushrooms, or spinach in place of or in addition to the bell peppers and carrots.
Replace the Korean pancake mix with all-purpose flour or rice flour for a different texture.
Make it gluten-free by using gluten-free pancake mix or a gluten-free flour alternative.
Add cooked bacon, sliced sausages, or shredded chicken instead of shrimp for a meaty variation.
Make it vegan by omitting the egg and using a plant-based pancake mix or flour substitute.
Add grated cheese, such as cheddar or mozzarella, for a cheesy twist.
Experiment with different seasonings and spices to customize the flavor, such as garlic powder, paprika, or chili flakes.
Try a different dipping sauce like sweet chili sauce, spicy mayo, or a tangy yogurt sauce.
Make mini-sized Buchimgae by using a smaller pan and reducing the cooking time.
Add sesame oil or sesame seeds to the batter for a nutty flavor.

Recipe overview

Buchimgae, also known as Korean pancake, is a versatile and delicious dish that can be customized with a variety of ingredients based on individual preference. This recipe uses a balance of vegetables and proteins, including kimchi, bell peppers, carrots, onions, green onions, and shrimp. The ingredients are mixed into a batter made from Korean pancake mix, water, and an egg, then cooked until golden brown and crispy on both sides. Served warm with a side of soy sauce for dipping, Buchimgae is not only flavorful but also visually appealing with its vibrant colors. This dish is perfect as an appetizer, side dish, or even a light meal and is sure to impress with its delightful combination of texture and taste. Whether you're new to Korean cuisine or a seasoned pro, this Buchimgae recipe is definitely one to add to your culinary repertoire.

Common questions

Can I use a different flour if I don't have Korean pancake mix?
Yes, you can substitute the Korean pancake mix with all-purpose flour. However, the texture and flavor of the Buchimgae may be slightly different.
Can I use other vegetables in this recipe?
Absolutely! Feel free to customize the Buchimgae by adding or substituting vegetables of your choice. Popular options include zucchini, mushrooms, spinach, or cabbage.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free pancake mix or substitute the Korean pancake mix with a gluten-free flour blend that works well for frying.
Can I make the batter in advance?
It is best to make the batter fresh to ensure optimal texture. However, if you need to make it in advance, you can refrigerate the batter for up to 24 hours.
Can I reheat the Buchimgae?
Yes, you can reheat the Buchimgae in a preheated oven or toaster oven at 350°F (175°C) for a few minutes until warmed through. Alternatively, you can reheat it in a non-stick pan over low heat.

Serving dishes and utensils

Non-stick frying pan - A non-stick frying pan is ideal for cooking the Buchimgae as it prevents sticking and allows for easy flipping.
Ladle - A ladle is useful for scooping the batter and pouring it onto the frying pan, ensuring even distribution.
Spatula - A spatula will come in handy for flipping the pancake and ensuring it cooks evenly on both sides.
Paper towels - Paper towels are necessary for draining excess oil from the cooked pancakes.
Plate - A plate is needed for serving the Buchimgae once it is cooked and ready to be enjoyed.

Origin stories

Buchimgae, or Korean pancakes, are a beloved staple in Korean cuisine, renowned for their versatility and deliciousness. These savory pancakes, which trace their origins as far back as the Joseon Dynasty, are traditionally enjoyed during rainy days, accompanied by a glass of Makgeolli, a Korean rice wine. It's said that the sizzling sound of Buchimgae frying on the pan resembles the sound of rain falling, creating a comforting and cozy ambiance. This shared cultural experience of enjoying Buchimgae during rainy days is so deeply ingrained in Korean society that there’s even a saying: "One cannot but eat Buchimgae on a rainy day." Next time you savor a bite of Buchimgae, imagine the comforting sound of raindrops falling outside, and you'll find it even more delightful.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.