Kimchi and Clam Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with tender clams and well-fermented kimchi folded into a flour batter and pan-fried until golden.
This savory pancake is made with tender clams and well-fermented kimchi folded into a flour batter and pan-fried until golden. Its crisp edges, tangy and savory kimchi, and chewy clams make it a lovely fit for a rainy evening or a simple side dish.
Seafood · 20 minutes to cook
Nutrition (per 304g serving): 427.2 kcal · protein 16.4g · carbohydrate 52.3g · fat 16.1g · sodium 1207.5mg
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 for crispier edges.
Tips: If the kimchi is very juicy, the batter may turn thin, so gently squeeze the kimchi before adding it.
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Ingredients (1 serving)
- Clam Meat — 70 g
- Well-Fermented Kimchi — 0.5 cup
- Korean Pancake Mix — 0.5 cup
- Cold Water — 70 ml
- Scallion — 0.3 pc
- Cooking Oil — 1 Tbsp