Buchimgae

Name: Buchimgae
Prep time: 15 min
Cook time: 10 min
Yield: 1 to 2 servings
Cuisine: Korean Menu
Ingredients: Water — 150 ml; Soy Sauce — 2 tsp; Soybean Paste — 1 tsp; Flour — 60 g; Potato Starch — 40 g; Salt — 1 tsp; Onion — ½; Chinese Leeks — 1 bunch; Soy Sauce — 2 parts; Rice Wine Vinegar — 1 part; Sesame Oil — ½ part; Chilli Flakes — To taste; Sesame Seeds — To taste; Spring Onion — To taste

This crispy Korean Buchimgae is a deliciously savoury pancake that perfectly balances a tender, vegetable-filled centre with an ultra-crispy exterior. Featuring aromatic Chinese leeks and sweet onion bound in a unique batter that prevents gumminess, this dish is elevated by a tangy, umami-rich dipping sauce. It is a satisfying, authentic snack that is surprisingly simple to achieve at home with the right technique.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 1 to 2

Notes:

To prevent the pancake from becoming gluey, ensure your batter is chilled in the freezer for 5 minutes before cooking; this inhibits excessive gluten formation.

Using a mix of plain flour and potato starch is essential for the ideal crisp texture, although cornflour can serve as an effective substitute.

Achieving the perfect crunch requires a final quick sear in hot oil at high heat for 30 to 45 seconds on each side before serving.

Chinese leeks are traditional, but spring onions are an excellent alternative that maintains the desired flavour profile.

The dipping sauce is easily customisable by adjusting the ratios of soy sauce, rice wine vinegar, and sesame oil to match your personal preference for tanginess and depth.

Prepare Batter Base
Whisk together water, soy sauce, and soybean paste until smooth, then place in the freezer for 5 minutes to chill.

Mix Dry Ingredients
In a separate bowl, thoroughly combine flour, potato starch, and salt to ensure even distribution.

Combine Ingredients
Gradually add the dry ingredients into the chilled wet mixture, whisking until smooth, then fold in the sliced onion and leeks until well coated.

Initial Fry
Heat vegetable oil in a skillet over medium heat, spread half the batter evenly, sprinkle with toasted sesame seeds, and cook for 2 minutes on each side, pressing down with a spatula.

Final Crisp
Increase the heat to high, add a little extra oil to the pan, and sear the pancake for 30 to 45 seconds per side until deeply golden and crispy.

Prepare Sauce and Serve
Mix soy sauce, rice wine vinegar, sesame oil, chilli flakes, toasted sesame seeds, and spring onions, then serve immediately alongside the hot pancake.