Potato and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with shredded potatoes and well-fermented kimchi, pan-fried until golden.
This savory pancake is made with shredded potatoes and well-fermented kimchi, pan-fried until golden. The potatoes are mild and fluffy, while the kimchi adds a tangy, spicy kick. It’s a lovely side dish for a rainy day or a simple dinner.
Vegetables · 20 minutes to cook
Nutrition (per 235g serving): 306.9 kcal · protein 5.3g · carbohydrate 38.6g · fat 14.4g · sodium 275.5mg
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: If the potatoes release a lot of water, don’t add more water to the batter; mix in a little extra flour to thicken it.
Tips: Spread the batter thinly and press it gently into the pan for crispier edges.
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
- Aged kimchi — 0.3 cup
- Flour — 2 Tbsp
- Cooking oil — 1 Tbsp
- Water — 1 Tbsp