No recommendation on how long to cook or pan size for this recipe. You will have to use your memory and imagination to determine. Enjoy..


  • 1 1/2 cups All-purpose flour
  • 1/2 cup water
  • 1 egg
  • 2 tsp crushed garlic
  • 10 oz. Kinchi, preferably aged, chopped into small pieces
  • 1/4 cup Kimchi juice
  • 4 oz. scallions, finely minced using the greener parts
  • 2 green chili peppers, minced
  • vegetable oil for cooking
  • Dipping sauce:
  • 2 tsp. soy sauce
  • 1/2 tsp. red pepper flakes
  • 1 tsp. sesame seeds
  • 1/2 tsp. rice vinegar


Combine the flour with the water and egg and mix. Add the garlic, Kimchi and Kimchi juice, scallions, and peppers. Using 1 tsp. of vegetable oil, cook 1 thin pancake at a time over a medium flame. The batter will make 4 pancakes.

Combine all the ingredients and serve on the side.

Serves three to four.

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Submitted 6/13/05.
Source: Dok Suni
Submitted By: Eileen Werth
Kimchi buchim- Kinchi Pancakes