Tofu Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with tofu, aged kimchi, and Korean pancake mix, then pan-fried until golden.
This savory pancake is made with tofu, aged kimchi, and Korean pancake mix, then pan-fried until golden. It’s crisp on the outside and tender inside, with the tangy, spicy flavor of kimchi. Enjoy it as a side dish with rice or as an easy dinner.
Side dishes · 20 minutes to cook
Nutrition (per 359g serving): 485.9 kcal · protein 24.4g · carbohydrate 38g · fat 26.1g · sodium 786.7mg
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: Drain the tofu well so the batter doesn’t get watery and the edges turn crisp.
Tips: If the kimchi is quite salty, you can skip adding salt to the batter.
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Ingredients (1 serving)
- Tofu — 150 g
- Aged kimchi — 60 g
- Korean pancake mix — 4 Tbsp
- Egg — 1 pc
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp