Step 1

First, let’s prepare the vegetables that will make this buckwheat pancake even more delicious! Trim the tops off the Korean cucumber peppers and slice them in half lengthwise.

Step 2

Step 3

Using a spoon or the back of a knife, carefully remove the seeds from the center. This step helps reduce spiciness and enhances the crisp texture.

Step 4

Sprinkle a pinch of salt evenly on the cut surface of the prepared cucumber peppers and let them sit for about 5-10 minutes to lightly salt. This process draws out excess moisture, making them crispier and better complementing the kimchi’s saltiness.

Step 5

Wash the chives thoroughly, pat them dry, and then chop them into pieces roughly the same length as the cucumber peppers. Cutting them into about 3-4 cm lengths is ideal.

Step 6

If your aged kimchi is too sour, lightly rinse it under running water to remove some of the spicy paste. You can also soak it briefly in fresh water to mellow the sourness. Be careful not to soak it for too long, as this can make the flavor too bland.

Step 7

Gently squeeze out as much water as possible from the kimchi using your hands. Excess moisture can make the pancake soggy.

Step 8

Remove the stem from the red chili pepper and slice it thinly on an angle to add color and a hint of spice. You can omit the red chili pepper if desired.

Step 9

Now, it’s time to make the batter, the heart of the buckwheat pancake. Place 2 cups of buckwheat pancake mix (or regular pancake mix) into a large bowl.

Step 10

Step 11

Gradually add 3 cups of cold water while stirring. It’s important to mix well with a whisk or chopsticks to ensure there are no lumps in the batter.

Step 12

A smooth and pourable batter is now ready. Adjust the consistency so it’s neither too thick nor too thin. (The amount of water may vary slightly depending on the type of flour used.)

Step 13

With the well-prepared batter, let’s start frying the pancake!

Step 14

Pour a generous amount of cooking oil into a heated pan. Sufficient oil is key to achieving a crispy pancake.

Step 15

Step 16

Once the pan is hot, pour a ladleful of batter and swirl the pan to spread it out as thinly as possible. The thinner the pancake, the crispier it will be.

Step 17

As the batter begins to set, arrange the prepared chives, squeezed kimchi, salted cucumber peppers, and thinly sliced red chili pepper attractively over the surface. When adding kimchi, don’t overload it, as this can cause the pancake to tear. Use a moderate amount.

Step 18

Gently ladle a bit more batter over the toppings to help secure them in place. Avoid pouring too much; just enough to lightly cover the vegetables is best.

Step 19

Reduce the heat to medium-low and cook until golden brown and crisp on both sides. Ensure it’s cooked through without burning. Adjust the heat as needed to prevent scorching.

Step 20

Voila! Your delicious buckwheat pancake, bursting with the tangy flavor of aged kimchi and the freshness of crisp vegetables, is ready. It’s especially wonderful on a rainy day, paired with a glass of makgeolli! Try making this simple recipe at home.