|Course||Appetizer, snack or banchan|
|Place of origin||Korea|
|Main ingredients||Sliced kimchi, flour batter|
|Cookbook: Kimchibuchimgae Media: Kimchibuchimgae|
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Kimchibuchimgae(김치부침개, Korean pronunciation: [kim.tɕʰi.bu.tɕʰim.ɡɛ]), sometimes (wrongfully) referred to as kimchijeon(김치전, Korean pronunciation: [kim.tɕʰi.dʑʌn]), is a variety of buchimgae, or Korean pancake. It is primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added. Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean cuisine. The dish is good for using up ripened kimchi. Kimchibuchimgae is often recognized in Korean culture as a folk dish of low profile that anyone could make easily at home with no extra budget.
When preparing kimchijeon, brine from kimchi is often added, especially that of baechu kimchi, made from Napa cabbage. The brine lends its red color to the batter but is not spicy itself. Along with kimchi, it is served as anju with alcoholic beverages such as makgeolli or dongdongju.
|Wikimedia Commons has media related to Kimchijeon.|
- "koreanyori.com(co.kr) 26. 김치전". anakii.anakii.net. Retrieved 10 September 2010.
- (Korean) Kimchijeon at the National Institute of the Korean Language's dictionary
- (Korean) Jeon at Doosan Encyclopedia
- (Korean) Mungbean pancake at Doosan Encyclopedia