Kimchi Cheese Pancake recipe - ingredients, nutrition and when to eat it
This Korean savory pancake is made with well-fermented kimchi and pancake mix, with cheese added before pan-frying until golden.
This Korean savory pancake is made with well-fermented kimchi and pancake mix, with cheese added before pan-frying until golden. The tangy, savory kimchi pairs with rich, melted cheese, making it a lovely choice for a rainy day or a light evening meal.
Street food · 15 minutes to cook
Nutrition (per 239g serving): 440.4 kcal · protein 15.4g · carbohydrate 43.4g · fat 22.6g · sodium 946.3mg
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 thin rather than piling it on thick, and the edges will turn crisp.
Tips: If the kimchi has a lot of liquid, use a little less water so the batter doesn’t get too runny.
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Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- Korean pancake mix — 50 g
- Mozzarella cheese — 35 g
- Water — 60 ml
- Cooking oil — 1 Tbsp