Potato and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with shredded potatoes and kimchi, then pan-fried until golden.
This savory pancake is made with shredded potatoes and kimchi, then pan-fried until golden. The potatoes’ mild, fluffy texture pairs well with kimchi’s tangy heat. It’s a lovely side for a light lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 296g serving): 423.9 kcal · protein 6.9g · carbohydrate 50.1g · fat 21.7g · sodium 490mg
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: Cut the potatoes into thin, even strips so they cook evenly.
Tips: Spread the batter thinly in the pan and add a little extra oil around the edges for a crispier pancake.
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Ingredients (1 serving)
- Potato — 1 pc
- Napa cabbage kimchi — 0.3 cup
- Korean pancake mix — 3 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1.5 Tbsp