Dinner

Savory Korean Cabbage & Chive Pancake (Kimchi-Style Buchimgae)

Name: Savory Korean Cabbage & Chive Pancake (Kimchi-Style Buchimgae)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; 2 tbsp cornstarch; 1/2 tsp salt; 3/4 cup cold water; 1 large egg; 1/2 cup well-fermented kimchi, chopped; 1/4 cup kimchi juice (optional, for extra flavor); 1 cup napa cabbage, finely shredded; 1/2 cup garlic chives, cut into 2-inch pieces; 1 small carrot, julienned (optional); 1 green onion, thinly sliced; Vegetable oil for frying

ByMariem September 27, 2025

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Korean pancakes, or buchimgae, are the kind of dish that makes you appreciate the beauty of simple ingredients coming together in a pan. This savory Korean cabbage and chive pancake is crispy, golden, and loaded with fresh vegetables that give every bite a satisfying crunch. Similar to kimchi jeon or pajeon, this variation focuses on cabbage and chives, offering a fresh, hearty, and earthy flavor that pairs perfectly with tangy dipping sauce.

This dish isn’t just delicious — it’s also versatile. It can be enjoyed as an appetizer, side dish, or even as a light main course. You can serve it as part of a Korean meal alongside rice and kimchi, or slice it into wedges for a crowd-pleasing snack. Pan-fried to crispy perfection, this pancake is comfort food with a burst of freshness from the greens.

Ingredients You’ll Need

For the pancake:

1 cup all-purpose flour
2 tbsp cornstarch (for crispiness)
1 cup cold water or sparkling water
1 large egg
1 cup napa cabbage, shredded
1 bunch garlic chives (or green onions), chopped
1 small red chili, thinly sliced (optional for heat)
½ tsp salt
2–3 tbsp oil for frying

For the dipping sauce:

2 tbsp soy sauce
1 tbsp rice vinegar
½ tsp sesame oil
½ tsp sugar
½ tsp sesame seeds
¼ tsp red pepper flakes (optional)

Step-by-Step Instructions

Make the batter – In a large bowl, whisk together flour, cornstarch, cold water, egg, and salt until smooth. The batter should be thin but able to coat the vegetables.
Add the vegetables – Fold in shredded cabbage, chives, and chili slices until evenly coated.
Heat the pan – In a non-stick skillet, heat oil over medium-high.
Cook the pancake – Pour the batter into the skillet and spread it evenly into a thin layer. Cook for 4–5 minutes until the bottom is crispy and golden brown.
Flip and finish – Carefully flip the pancake and cook the other side for another 3–4 minutes until crispy and cooked through.
Serve – Transfer to a cutting board, slice into wedges, and serve hot with dipping sauce.

Flavor Notes & Variations

For extra flavor, mix in chopped kimchi for a tangy punch. Add shrimp, squid, or thinly sliced pork belly for a protein-packed version. To make it spicier, stir a spoonful of gochujang (Korean chili paste) into the batter.

Serving Suggestions

Serve this pancake hot, cut into wedges, with the dipping sauce on the side. It pairs beautifully with steamed rice, kimchi, or Korean BBQ meats. For a snack platter, serve alongside dumplings or spicy rice cakes (tteokbokki) for a full Korean street food experience.

Frequently Asked Questions

1. Can I use regular cabbage instead of napa cabbage?
Yes, regular green cabbage works fine — just slice it thinly so it cooks evenly.

2. Can I make this without eggs?
Yes, replace the egg with 1 tbsp flaxseed meal mixed with 3 tbsp water. Let it thicken before using.

3. How do I make the pancake crispier?
Use ice-cold sparkling water in the batter and fry in a hot pan with enough oil.

4. Can I make the pancake in advance?
It’s best eaten fresh, but you can cook it ahead and reheat in a skillet or air fryer.

5. Can I bake it instead of frying?
Pan-frying is best for texture, but you can bake it at 400°F (200°C) until golden, flipping halfway through.

6. How do I store leftovers?
Store in the fridge for up to 2 days in an airtight container. Reheat in a pan for best results.

7. Can I freeze Korean pancakes?
Yes, freeze after cooking. Reheat in the oven or air fryer until crispy again.

8. Is this the same as kimchi pancake?
Not exactly — kimchi pancakes include fermented kimchi for tangy, spicy flavor. This version highlights cabbage and chives but can easily become a kimchi pancake by adding it in.

Conclusion

Savory Korean Cabbage & Chive Pancake is a crispy, golden, and flavorful dish that brings the essence of Korean comfort food to your table. Simple to make yet full of character, it’s versatile enough to enjoy as a snack, appetizer, or side dish. With its crunchy edges, tender vegetables, and a dipping sauce that ties it all together, this pancake is a must-try for anyone who loves bold, satisfying flavors. Once you taste it, it’s bound to become a regular recipe in your kitchen.