Gim Buchimgae

Korean dried seaweed⏱ 15 min⚡ Pescatarian

Gim Buchimgae is a fast, crispy Korean pancake packed with sweet spring onions and the toasty umami of roasted seaweed. The edges fry up golden and crackly, while the center stays lightly chewy, perfect with a sharp soy-vinegar dipping sauce.

Nutrition · per serving

272kcal

8.5gProtein

27.6gCarbs

13.8gFat

1.8gFiber

2 servings

Ingredients

13 items

Pancake batter

dried roasted seaweed sheets, crumbled4 g

spring onions, thinly sliced into 4-5 cm lengths80 g

plain flour70 g

cornstarch20 g

egg1 large (50 g without shell)

cold water110 ml

fine salt2 g

neutral oil, for frying15 ml

Dipping sauce

soy sauce20 ml

rice vinegar10 ml

sesame oil5 ml

toasted sesame seeds3 g

red chilli flakes1 g

Tips

•Cold water helps the batter fry up lighter and crisper.
•Cornstarch improves crunch; if unavailable, use the same weight of plain flour, though the texture will be slightly less crisp.
•For best results, do not make the pancake too thick; a thin layer gives the classic crisp-chewy contrast.
•This pairs well with kimchi, a simple cucumber salad, or a bowl of rice for a light meal.

Steps

1
Prepare all ingredients first so the pancake cooks quickly: crumble the seaweed sheets into small flakes and slice the spring onions. In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and chilli flakes for the dipping sauce; set aside.
4 g dried roasted seaweed sheets, crumbled80 g spring onions, thinly sliced into 4-5 cm lengths20 ml soy sauce10 ml rice vinegar5 ml sesame oil3 g toasted sesame seeds1 g red chilli flakes
2
In a mixing bowl, whisk the plain flour, cornstarch, fine salt, egg, and cold water until just smooth. A few tiny lumps are fine; overmixing can make the pancake less crisp. Fold in the spring onions and crumbled seaweed so they are evenly coated.
70 g plain flour20 g cornstarch2 g fine salt1 large (50 g without shell) egg110 ml cold water80 g spring onions, thinly sliced into 4-5 cm lengths4 g dried roasted seaweed sheets, crumbled
3
Heat a 24-26 cm nonstick or well-seasoned frying pan over medium-high heat until hot, then add the neutral oil and swirl to coat. Pour in the batter and spread it into a thin, even round. Press the onions down lightly so they contact the pan and crisp rather than steam.
15 ml neutral oil, for frying
4
Cook for 3-4 minutes, shaking the pan once or twice, until the underside is deep golden and crisp at the edges. Flip carefully and cook the second side for 2-3 minutes more until set and crisp. If needed, lower the heat slightly to prevent scorching before the centre cooks through.
5
Transfer to a board and rest for 1 minute so the crust stays crisp when cut. Slice into bite-size pieces and serve immediately with the dipping sauce alongside.

Origin & History

Buchimgae are Korean pan-fried savory pancakes made with a simple flour batter and various vegetables or seafood. Gim buchimgae uses roasted seaweed, a pantry staple in Korean homes, to add a deep savory flavor and delicate crispness. It is a quick, homestyle dish often enjoyed as a snack, side, or casual meal.

korean pancake seaweed pescatarian quick pan-fried scallion

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Steps

Prepare all ingredients first so the pancake cooks quickly: crumble the seaweed sheets into small flakes and slice the spring onions. In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and chilli flakes for the dipping sauce; set aside.

4 g dried roasted seaweed sheets, crumbled80 g spring onions, thinly sliced into 4-5 cm lengths20 ml soy sauce10 ml rice vinegar5 ml sesame oil3 g toasted sesame seeds1 g red chilli flakes

In a mixing bowl, whisk the plain flour, cornstarch, fine salt, egg, and cold water until just smooth. A few tiny lumps are fine; overmixing can make the pancake less crisp. Fold in the spring onions and crumbled seaweed so they are evenly coated.

70 g plain flour20 g cornstarch2 g fine salt1 large (50 g without shell) egg110 ml cold water80 g spring onions, thinly sliced into 4-5 cm lengths4 g dried roasted seaweed sheets, crumbled

Heat a 24-26 cm nonstick or well-seasoned frying pan over medium-high heat until hot, then add the neutral oil and swirl to coat. Pour in the batter and spread it into a thin, even round. Press the onions down lightly so they contact the pan and crisp rather than steam.

15 ml neutral oil, for frying

Cook for 3-4 minutes, shaking the pan once or twice, until the underside is deep golden and crisp at the edges. Flip carefully and cook the second side for 2-3 minutes more until set and crisp. If needed, lower the heat slightly to prevent scorching before the centre cooks through.

Transfer to a board and rest for 1 minute so the crust stays crisp when cut. Slice into bite-size pieces and serve immediately with the dipping sauce alongside.

Origin & History