A Singaporean Mum

Crispy on the edges, soft in the centre, and bursting with tangy heat—kimchi buchimgae (kimchi pancakes) are my go-to when I want something quick, satisfying, and full of flavour. Made with chopped kimchi and a simple batter, these golden pancakes are perfect as a snack, side dish, or even a light meal.

The kids request for it all the time, and this is the main reason why I always run out of kimchi!

Without further ado, here’s the video for my Kimchi Buchimgae recipe!

To recap, below are the list of ingredients for my Kimchi Jeon Recipe!

Ingredients (makes 4 pancakes)

1/2 cup Onion, diced

1 cup ripened Kimchi, diced

1 tsp Salt

1 tsp Sugar

1/2 cup Korean Pancake Mix

1/2 cup Korean Frying Mix

1/2 cup Cold Water

Cooking Oil

Method:

1. Mix all ingredients together.
2. Heat up a frying pan and add 5 tbsp of cooking oil.
3. Using the 1/2 cup measuring cup, add pancake batter onto frying pan and flatten with spoon.
4. Fry until both sides are brown and crispy, transfer to metal rack.
5. Repeat steps and add more cooking oil whenever level is low.

That’s all for now, stay tuned for the next recipe!