Cabbage Kimchi Pancake recipe - ingredients, nutrition and when to eat it
Cabbage kimchi pancake is made by mixing cabbage and kimchi into a savory pancake batter and pan-frying it until golden.
Cabbage kimchi pancake is made by mixing cabbage and kimchi into a savory pancake batter and pan-frying it until golden. The cabbage’s mild sweetness goes well with the kimchi’s tangy, spicy flavor. It’s a great rainy-day snack or side dish with a meal.
Vegetables · 20 minutes to cook
Nutrition (per 234g serving): 342.8 kcal · protein 6.8g · carbohydrate 45.2g · fat 15.1g · sodium 635.9mg
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: Don’t mix the batter for too long, and the pancake will cook up lighter.
Tips: If the kimchi has a lot of liquid, reduce the water in the batter a little to get the right consistency.
Tips: Spread the batter thinly, and add oil all the way to the edges so they turn crispy.
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)
- Cabbage — 60 g
- Napa Cabbage Kimchi — 50 g
- Korean Pancake Mix — 50 g
- Water — 60 ml
- Cooking Oil — 1 Tbsp