6 Korean ‘pancake’: 김치 부침개 (kimchi buchimgae)

after coming back from all-day shopping in Namba and then packing my stuff (yes, I’m going back to Poland but about that later). so starving to death we wanted to eat something delicious and easy to make. that’s why – buchimgae! ^^

i don’t know why were we waiting so long with posting a recipe for that dish since it’s one of the most popular Korean dishes abroad (and sooooo delicious!). in English often called ‘Korean pancake’ but widely known as chijimi. Tensai said he doesn’t know why everybody calls that dish ‘chijimi’ since in Korea most of the people calls this dish ‘buchimgae’, they don’t really use the word ‘chijimi’ for it.

INGREDIENTS:

flour
cold water
kimchi
shrimps
salt
pepper

HOW TO MAKE?

1. In the big bowl mix together: kimchi, flour and shrimps.

2. Add some cold water to the bowl to make a batter. You will see how much water you need. It shouldn’t be too loose, though.

3. Preheat the oil on the frying pan. Don’t use too much oil, just a little bit. When it’s hot, start frying buchimgae. For one buchimgae you should use one ladle of batter.

4. It doesn’t take a long time to fry one ‘pancake’. Be careful, don’t burn it ^^

and…done! ^^ now you can enjoy eating.

There are many kinds of buchimgae, you don’t necessarily have to use shrimps and kimchi. They can be replaced with onion, squid, leek.
Usually it’s eaten with the sauce, and here is the recipe:

BUCHIMGAE SAUCE:

soy sauce
sesame oil
hot red pepper powder

Mix all ingredients together. Proportions? The base of the sauce is soy sauce so add a little bit of sesame oil and hot red pepper powder to the soy sauce. If you want it more spicy, add more pepper powder. That’s all!

aho&tensai