Cheese Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake combines tangy kimchi with rich, savory cheese and is pan-fried until golden.
This savory pancake combines tangy kimchi with rich, savory cheese and is pan-fried until golden. It’s crisp on the outside and chewy inside, perfect as a rainy-day snack or a light accompaniment to drinks.
Street food · 20 minutes to cook
Nutrition (per 304g serving): 511.9 kcal · protein 18.4g · carbohydrate 55.5g · fat 23.9g · sodium 1074.3mg
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: If the kimchi is very juicy, use a little less water in the batter so the pancake turns out crisp.
Tips: Add the cheese after flipping, then cover the pan to melt it without burning the bottom.
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Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- Korean pancake mix — 0.5 cup
- Mozzarella cheese — 40 g
- Water — 0.4 cup
- Cooking oil — 1 Tbsp
- Green onion — 0.3 pc