My Korean Kitchen · by Sue Pressey★ 4.9 (46)
Crispy Kimchi Pancakes (Kimchi Buchimgae) – Easy, Authentic Korean Recipe
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 6%
CARBS 16G30% OF CAL
1G FIBER8G SUGAR6G OTHER
FAT 15G65% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy, savory Korean kimchi pancakes with a tangy fermented kick and dipping sauce. Bold and flavorful, ready in 25 minutes. Serve as an appetizer, snack, or side dish.
starterkorean🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup buchimgaru ((Korean pancake mix) or plain all-purpose flour*)
- 1 cup icy cold water
- 1 cups well-fermented kimchi (, chopped into bite-sized pieces)
- 1 Tbsp kimchi liquid ((the juice from your kimchi container))
- 1 tsp gochugaru ( (Korean chili flakes), finely ground)
- Cooking oil (- I used rice bran oil)
- Homemade Korean pancake dipping sauce (, to serve)
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 6%
CARBS 16G30% OF CAL
1G FIBER8G SUGAR6G OTHER
FAT 15G65% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 955mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 175mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 955MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.