Mushroom, Tofu, and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
Mushrooms, tofu, and kimchi are mixed into Korean pancake mix and pan-fried until golden.
Mushrooms, tofu, and kimchi are mixed into Korean pancake mix and pan-fried until golden. The tangy, salty kimchi pairs with the chewy mushrooms, making this pancake a good choice for a rainy day or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 329g serving): 432.2 kcal · protein 14.7g · carbohydrate 53g · fat 18.7g · sodium 713.8mg
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: Press out plenty of moisture from the tofu so the batter doesn’t get too thin.
Tips: Kimchi is already salty, so leave out the salt at first and adjust after tasting.
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Ingredients (1 serving)
- Oyster mushrooms — 0.5 handful
- Tofu — 0.3 block
- Napa cabbage kimchi — 0.3 cup
- Korean pancake mix — 0.5 cup
- Water — 0.3 cup
- Cooking oil — 1 Tbsp