Korean-Style Lentil Pancakes (Buchimgae) with Gochujang Sauce

Korean-style lentil pancakes with gochujang sauce deliver crispy, savory satisfaction with a texture that’s crunchy on the outside and tender inside, packed with vegetables and warming Korean flavors. These vegetarian pancakes are ready in 30 minutes, make perfect appetizers or light meals, and the spicy-sweet gochujang sauce adds addictive heat that keeps you reaching for more. They’re ideal for meal prep and taste amazing reheated in a skillet.

What Makes These Korean Lentil Pancakes Special

The combination of cooked lentils, scallions and kimchi creates authentic Korean flavors with a protein boost from the lentils.

Red or yellow lentils work best because they break down slightly and help bind the pancakes together naturally. The batter is similar to traditional Korean pajeon but with added lentils for substance, and they fry up golden and crispy with irresistible edges.

The gochujang dipping sauce is incredibly easy to make; just whisk together Korean chili paste with soy sauce, rice vinegar and sesame oil for a spicy-tangy-savory sauce that’s perfect for dipping. These pancakes are budget-friendly at around $7 for 8 pancakes.

Ingredients

You need lentils, Korean ingredients and vegetables for these crispy savory pancakes.

For the pancakes:

• 1 cup red or yellow lentils, rinsed
• 3 cups water
• 1 cup all-purpose flour (or rice flour for gluten-free)
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 2 eggs (or flax eggs for vegan)
• 1/2 cup water or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 cup kimchi, chopped
• 6 scallions, cut into 2-inch pieces
• 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced
• Vegetable oil for frying

For the gochujang sauce:

• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon toasted sesame seeds
• 1 garlic clove, minced

The kimchi adds authentic Korean flavor and probiotics; use vegan kimchi if needed.

How to Make These Korean Vegetarian Pancakes

1. Cook the lentils in 3 cups of water for 15-20 minutes until very soft; drain well and let cool slightly, then mash roughly.
2. In a large bowl, whisk together flour, cornstarch, baking powder and salt.
3. In another bowl, whisk the eggs, water, soy sauce and sesame oil.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in the mashed lentils, chopped kimchi, scallions, julienned carrot and sliced bell pepper.
6. The batter should be thick but pourable; add more water if needed.
7. Make the gochujang sauce by whisking all sauce ingredients together in a small bowl; set aside.
8. Heat 2-3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat.
9. Pour about 1/2 cup of batter into the pan and spread into a thin circle about 5-6 inches wide.
10. Press down gently with a spatula to flatten and ensure even cooking.
11. Cook for 3-4 minutes until the bottom is golden brown and crispy.
12. Flip carefully and cook another 3-4 minutes until the second side is crispy.
13. Transfer to a paper towel-lined plate and repeat with remaining batter, adding more oil between batches.
14. Cut into wedges and serve hot with gochujang dipping sauce.

Substitutions/Variations

Green or brown lentils create a chunkier texture; cook until very soft and mash well. For a gluten-free version, use rice flour instead of all-purpose flour.

Add other vegetables like zucchini, mushrooms or bean sprouts for more variety. Korean glass noodles (dangmyeon) mixed into the batter add chewy texture.

Make it vegan by using flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). For extra protein, add diced firm tofu to the batter.

If you can’t find gochujang, use sriracha mixed with a bit of miso paste for similar heat. Top with a fried egg for a heartier meal.

What to Serve With These Korean Lentil Pancakes

Steamed white rice or fried rice on the side makes this a complete Korean meal that’s filling and satisfying.

A simple cucumber salad with rice vinegar and sesame oil adds cooling crunch that balances the spicy pancakes.

Korean pickled radish (danmuji) or other banchan (side dishes) create an authentic Korean spread perfect for sharing.

More Asian-Inspired Lentil Recipes

My golden lentil patties with cumin and coriander has similar crispy texture but with Middle Eastern flavors instead of Korean.

Try my yellow lentil curry with coconut milk and Thai basil which has Asian flavors but in a curry format.

For another Korean-inspired dish, make my loaded lentil tofu scramble with mushrooms and spinach which has similar savory Korean seasonings.

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