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Kimchi Buchimgae
Korean Pancake

Kimchi Buchimgae
Korean Pancake

5 min
Prep Time

20 min
Cooking Time

25 min
Total Time



  • 2 & 1/2 cup all-purpose flour

  • 2 & 1/2 cup water

  • 1/2 tsp. fine sea salt

  • 1 large egg

  • 2 cups Cleveland Kitchen Classic Kimchi
  • 1 tbsp. kimchi liquid
  • 5 ice cubes
  • 2 green chilis, chopped, optional
  • 1 red chili, chopped, optional
  • Vegetable oil, for cooking


  • Pour flour and salt into a large mixing bowl. Add water and egg. Whisk ingredients well.
  • Add Cleveland Kitchen Classic Kimchi, kimchi liquid and chilis to bowl. Mix well. Add ice cubes to keep the batter cold.
  • Heat a large pan over medium-high heat. Pour a generous amount of vegetable oil to cover pan.

  • Pour pancake mixture onto pan. Cook on medium heat, turning pancake over when bottom is cooked and the top is partially cooked.
  • Keep cooking until pancake reaches desired crispiness.
  • Serve & Enjoy!


Chef's Note: Liquid from the Classic Kimchi is a key ingredient. It gives the pancake batter an added boost of Kimchi flavor and some really nice color.

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