Napa Cabbage Kimchi Pancake recipe - ingredients, nutrition and when to eat it
A savory pancake made by coating napa cabbage kimchi in batter and pan-frying it until golden. Tangy kimchi pairs with crisp edges and a chewy center.
A savory pancake made by coating napa cabbage kimchi in batter and pan-frying it until golden. Tangy kimchi pairs with crisp edges and a chewy center. It makes a lovely rainy-day snack or a simple meal.
Vegetables · 20 minutes to cook
Nutrition (per 264g serving): 389.9 kcal · protein 8.5g · carbohydrate 52.1g · fat 15.2g · sodium 685.1mg
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: Spread the batter thinly in the pan so the edges turn crisp.
Tips: If the kimchi has plenty of liquid, use a little less water to get the right batter consistency.
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Ingredients (1 serving)
- Aged kimchi — 100 g
- Flour — 60 g
- Water — 75 ml
- Green onion — 15 g
- Cooking oil — 1 Tbsp