Kimchi Buchimgae is one of my favorite Korean snacks ever! My mom used to make these on rainy days or when it was cold out. It is incredibly easy to fix but tastes wonderful. If you have homemade kimchi, wait until it is about 2 weeks old so that it's texture would be nice and soft when it is cooked. You can add other vegetables if you want to, like zucchini or bell peppers but I like mine plain with some kimchi and chili peppers.
1 cup kimchi, chopped
1 cup flour or Korean buchimgae flour (You can find it at oriental stores)
1 cup water (You may add less water for a thicker texture. I like light texture with more water but you can add about 2/3 cup water.)
1/4 cup kimchi juice (the juice from the kimchi container)
1 serano chili pepper, sliced (you can seed it or use the seeds for spicier buchimgae)
1/4 teaspoon salt
In a large bowl, combine kimchi, flour, water, kimchi juice, chili pepper, and salt and mix well with a spoon, until the flour is not lumpy.
Heat oil (about 1 tablespoon) on a flat pan over medium-high heat, add about 1/2 cup full mixture on to the pan and cook about 1-2 minutes on each side or until the pancakes are reddish brown.
Serve with soy sauce if desired.
Devi's Blog for giving me this nice award! I'm always happy to get these awards. Let me introduce you to 7 blogs I love to visit.
Once Upon a Plate
Priya's Easy N Tasty Recipes
Zen Kimchi Korean Food Journal