Kimchi, Tofu, and Egg Pancake recipe - ingredients, nutrition and when to eat it
This savory side dish is made by mixing kimchi with mashed tofu and egg, then pan-frying it until golden.
This savory side dish is made by mixing kimchi with mashed tofu and egg, then pan-frying it until golden. The tangy, spicy kimchi and soft tofu make a delicious addition to a rice-based meal.
Side dishes · 15 minutes to cook
Nutrition (per 205g serving): 218.1 kcal · protein 16g · carbohydrate 6.5g · fat 14g · sodium 360mg
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 thoroughly so the batter is less runny and easier to flip.
Tips: If the kimchi is very salty or sour, rinse it briefly in water, then squeeze out the excess moisture before using.
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Ingredients (1 serving)
- Napa Cabbage Kimchi — 50 g
- Tofu — 100 g
- Egg — 1 pc
- Cooking Oil — 1 tsp