Kimchi Buchimgae (Kimchi Pancake) with Squid and Cheese
A special kimchi buchimgae (kimchi pancake) topped with cheese and pan-fried like a pizza using a batter of aged sour kimchi and seafood.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Finely chopped aged sour kimchi, chewy squid, and manila clam meat are pan-fried until crisp, then topped with melted cheese. The spicy, tangy flavor of kimchi pairs wonderfully with savory cheese, making it great as a snack for kids or with drinks.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
- Squid1 whole (medium)
- Manila clam meat1/2 cup
- Onion1
- Aged sour kimchi5 leaves
- Cheongyang chili pepper (hot green chili)5
- Korean pancake mix (buchim-garu)1.5 cups
- Egg1
- Sugar2 tsp
- Broth (or water)
- Clean the squid thoroughly and chop finely; prepare the manila clams with just the meat removed.
- Shake off the seasonings from the aged sour kimchi and finely chop about 5 leaves.
- Shredded cheese is better than a block of cheese.
Steps
Clean the squid thoroughly and chop finely.
Set aside just the meat of the manila clams.
Shake off the seasonings from the aged sour kimchi and finely chop about 5 leaves.
Finely chop 1 large onion and 5 Cheongyang chili peppers.
I found that adding a lot of onion takes away from the flavor of the aged sour kimchi.
Add the Korean pancake mix (buchim-garu) to a bowl along with the squid, manila clam meat, kimchi, onion, chili peppers, and one egg to make the batter. If the kimchi is very sour, adding sugar will tone down the sourness. Do not pour in a lot of water right from the start; pour it in little by little as you mix. If the batter becomes too thin, moisture from the kimchi can make the pancake mushy.
Add a generous amount of cooking oil and keep the edges neat so it does not fall apart when flipping.
Since the squid is finely chopped, it may come loose as it cooks, so flip carefully.
I pan-fried a large one and also smaller ones.
It turned out there were 3 bags of that kind of cheese.
I think shredded cheese works better than a block of cheese.
Sprinkle the cheese evenly over the pan-fried kimchi pancake, cover the skillet with a lid, and leave it just until the cheese melts.
Ppunwife's tips
- If the kimchi is very sour, adding sugar helps reduce the acidity.
- Do not pour in a lot of water right away; pour it in little by little as you mix. If the batter becomes too thin, the moisture from the kimchi will make the pancake soggy.
- Add a generous amount of cooking oil and keep the edges neat so it does not fall apart when flipping.
- Since the squid is finely chopped, it may come loose as it cooks, so flip carefully.
FAQ
What should I do if the kimchi is too sour?
If the kimchi is very sour, adding a little sugar when mixing the batter helps tone down the acidity.
How should I adjust the consistency of the batter?
Since the kimchi itself releases moisture, do not pour all the water in at once. Add it little by little so the batter does not become too watery.
How do I melt the cheese on top of the pancake?
Sprinkle the cheese evenly over the nicely browned kimchi pancake, cover the skillet with a lid, and keep it covered until the cheese is smoothly melted.
How do I keep the ingredients from coming apart when flipping the pancake?
Grease the pan generously with cooking oil, keep the edges neat and in shape as it cooks, and flip carefully.
