The exact name is Kimchi Buchimgae.
Overseas, it is known as Kimchi Jeon and kimchi pancake, but the exact name is kimchi Buchimgae.
The name Kimchi Pancake seems to have been given to foreigners to easily understand Jeon and Buchimgae.
Kimchi Buchimgaes do not contain milk, and eggs are not essential ingredients.
Jeon and Buchimgae are one of the cooking methods for eating ingredients.
It is a dish that can consume leftover vegetables at home and fill your stomach.
What’s the difference between Jeon and Buchimgae?
Jeon and Buchimgae, both of which are cooked in a frying pan with flour buried, are the same recipe.
Then, what’s the difference?
Jeon is to cook while preserving the original form of the material, and Buchimgae cannot find the original form of the material.
Because kimchi is chopped up, Jeon is the wrong name and Buchimgae is the right name.
However, even Koreans now cannot distinguish between Jeon and Buchimgae.
It can be said that it is gradually diluting.
Kimchi Jeon is not the exact name, but even if you call it Kimchi Jeon, it doesn’t mean we don’t understand it.
What is Kimchi Buchimgae.
Koreans make a large amount of kimchi late in autumn.
These kimchi begin to ferment over time, and Koreans call fermented kimchi as Shin Kimchi that tastes sour.
Koreans cook dishes such as kimchi stew, kimchi soup, and kimchi Buchimgae using Shin kimchi.
It can be said that kimchi is consumed in many ways.
As the name suggests, Kimchi Buchimgae put chopped kimchi in flour and kneaded it and baked it in a frying pan.
If you have other ingredients at home, in addition to kimchi, you can also add ground pork, shrimp, squid, and other seafood.
Kimchi Buchimgae is not suitable for meals, but it is very good to eat as a snack to fill your hunger.
Since kimchi is the main ingredient, it has a strong salty taste, so it shows a very good combination with Makgeolli.
How to cook Kimchi Buchimgae
Chopped kimchi, flour, and water are the basic ingredients.
Adjust the amount of water to adjust the viscosity, add some oil to the frying pan and cook.
The cooking method is quite simple, but when you cook, it doesn’t taste good.
Especially, it is not easy to feel crispy.
So I recommend Buchimgaru instead of flour.
However, the disadvantage of Buchimgaru is that the Buchimgaru itself is seasoned.
The kimchi itself has a salty taste, and the Buchimgaru is also salty, so if you do it wrong, the kimchi Buchimgae can be severely salty.
Therefore, it is recommended to use Buchimgaru and flour together or to use Buchimgaru and glutinous rice powder together.
Put enough cooking oil on the heated frying pan.
Pour the Kimchi Buchimgae dough into the center of the frying pan using a ladle.
Spread it to the size of the frying pan.
If the Kimchi Buchimgae is thick, it can burn, so spread it thinly.
Cook while turning it upside down not to burn.
In this Kimchi Buchimgae, shrimp, squid, and mussels in the freezer were added.
The texture of chopped kimchi goes well with the crunchiness of Kimchi Buchimgae.
