Kongnamul Kimchi Pancake (mung bean sprout and kimchi pancake) recipe - ingredients, nutrition and when to eat it
This savory pancake is made with mung bean sprouts and kimchi folded into a Korean pancake mix batter, then pan-fried until golden.
This savory pancake is made with mung bean sprouts and kimchi folded into a Korean pancake mix batter, then pan-fried until golden. The crisp sprouts pair with the tangy, spicy kimchi. Enjoy it as a rainy-day snack or serve it alongside a meal.
Vegetables · 20 minutes to cook
Nutrition (per 264g serving): 363.6 kcal · protein 10g · carbohydrate 44.4g · fat 16g · sodium 688mg
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: Don't overmix the batter, or the pancake may turn chewy.
Tips: A little kimchi brine deepens the flavor, but it can thin the batter, so reduce the water accordingly.
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Ingredients (1 serving)
- Soybean Sprouts — 80 g
- Napa Cabbage Kimchi — 60 g
- Korean Pancake Mix — 50 g
- Water — 60 ml
- Cooking oil — 1 Tbsp