Cheese Kimchi Potato Pancake Bento recipe - ingredients, nutrition and when to eat it
This lunchbox meal pairs golden potato and kimchi pancakes with melted cheese. The crisp edges, tangy-spicy kimchi, and savory cheese go well together, making…
This lunchbox meal pairs golden potato and kimchi pancakes with melted cheese. The crisp edges, tangy-spicy kimchi, and savory cheese go well together, making it a satisfying choice for lunch or dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 539g serving): 731.1 kcal · protein 19.7g · carbohydrate 111.5g · fat 21.7g · sodium 685.8mg
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: If you don’t rinse the shredded potatoes, their starch helps the mixture hold together.
Tips: If the kimchi is salty or spicy, squeeze out a little more liquid, and adjust the amount of cheese to taste.
Tips: For a lunchbox, pack the pancakes and rice in separate compartments to help them keep their texture.
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)
- Potato — 1 pc
- Napa cabbage kimchi — 0.5 cup
- Mozzarella cheese — 30 g
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp
- Green onion — 0.3 stalk
- Water — 2 Tbsp
- White rice — 1 bowl