Ssalgaru Kimchi Buchimgae (Rice Flour Kimchi Pancake)
This ssalgaru kimchi buchimgae (rice flour kimchi pancake) recipe was created for a grandchild with a wheat allergy. It's easy for anyone to make using store-bought rice flour and is highly digestible.
📝 Editor's Notes
This is a special kimchi buchimgae (김치부침개) recipe that even those with wheat allergies can safely enjoy.
Made with rice flour and potato starch, it boasts a wonderfully chewy yet soft texture and is easy on digestion, making it perfect as a snack for children.
It's delicious even with store-bought rice flour, so anyone can easily try it.
🛒 Ingredient Tips
Store-bought rice flour works well, but using freshly milled rice flour from a mill will give you a much chewier and more savory flavor.
If the kimchi (김치) is too sour, squeeze out some of the juice.
If it's not salty enough, add a little salt to adjust to your taste.
Potato starch is key to achieving the chewy texture of the pancake, so be sure to include it.
🥘 Ingredients
👨🍳 Cooking Points
When making the batter, it's crucial to mix the rice flour and potato starch thoroughly with water to prevent lumps.
This is the first step to creating a smooth, lump-free pancake.
Finely chop the kimchi (김치) and toss it with sesame oil first to add a savory aroma and ensure it mixes well with the batter.
When frying, heat the pan over high heat, then reduce the flame to cook until golden brown for a perfect texture that's crispy on the outside and moist on the inside.
Rice flour absorbs less oil, so be careful not to add too much cooking oil.
👨🍳 Directions
Pour 1.5 cups of water into a bowl, add a pinch of crushed sea salt, and stir well until the salt dissolves.
Add 1 cup of rice flour and 0.5 cup of potato starch, then mix well until no lumps remain, creating a smooth batter.
Finely chop 7 oz of kimchi (김치) into bite-sized pieces.
Add 1 tbsp of sesame oil to the chopped kimchi (김치), mix well, then add it to the batter and stir thoroughly.
Lightly coat a frying pan with cooking oil, heat it over high heat, then ladle portions of the batter onto the pan to fry.
Once the pan is hot, reduce the heat and cook both sides until golden brown.
💡 Tips
If the kimchi (김치) is not salty enough, add more sea salt. If it's too salty, squeeze out some of the kimchi (김치) juice to adjust the seasoning.
For a more delicious kimchi buchimgae (김치부침개), it's recommended to use freshly milled rice flour from a mill instead of store-bought rice flour.
Rice flour batter absorbs less cooking oil, so be careful not to add too much oil.
Unlike wheat flour pancakes, ssalgaru kimchi buchimgae (쌀가루 김치부침개) can be enjoyed soft even without reheating.
🥢 Who This Is For
This is excellent as a healthy snack for family members or children with wheat allergies.
It's filling and easy to digest, making it perfect for the whole family to share.
It's even better with warm makgeolli (막걸리) on a rainy day.
💬 Comments
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