Kongbiji Jeon (Soy Pulp Pancakes) recipe - ingredients, nutrition and when to eat it
Savory pancakes made by mixing soy pulp with kimchi and garlic chives, then pan-frying until golden and crisp.
Savory pancakes made by mixing soy pulp with kimchi and garlic chives, then pan-frying until golden and crisp. The nutty soy flavor pairs beautifully with the tangy heat of kimchi, making these pancakes a satisfying lunch or dinner with rice.
Side dishes · 20 minutes to cook
Nutrition (per 303.5g serving): 317.7 kcal · protein 17g · carbohydrate 24.5g · fat 16.6g · sodium 1254.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi contains a lot of liquid, gently squeeze it out first so the batter does not become too thin.
Tips: Thick pancakes take longer to cook through, so spread the batter into small, thin rounds.
Tips: Before flipping, check that the edges have set and small bubbles have appeared on the surface to help the pancakes hold their shape.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Soybean pulp — 120 g
- Napa cabbage kimchi — 50 g
- Garlic chives — 25 g
- Egg — 1 pc
- Flour — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 2 tsp
- Salt — 0.5 tsp