Kimchi and Chive Pancake recipe - ingredients, nutrition and when to eat it
This savory Korean pancake combines the tangy, spicy flavor of kimchi with the fresh aroma of chives, pan-fried until golden.
This savory Korean pancake combines the tangy, spicy flavor of kimchi with the fresh aroma of chives, pan-fried until golden. Its edges are crisp while the center stays tender, making it a great side dish with rice or a cozy dinner for a rainy day.
Side dishes · 20 minutes to cook
Nutrition (per 224g serving): 338 kcal · protein 6.9g · carbohydrate 43.3g · fat 15.2g · sodium 686.8mg
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 and press it gently against the pan to make the edges extra crisp.
Tips: If the kimchi is quite salty, leave out the kimchi juice and use less soy sauce for dipping.
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Ingredients (1 serving)
- Napa Cabbage Kimchi — 60 g
- Chives — 40 g
- Korean Pancake Mix — 50 g
- Water — 60 ml
- Cooking Oil — 1 Tbsp