Kimchi and Tofu Pancake recipe - ingredients, nutrition and when to eat it
This Korean pancake combines finely chopped kimchi, mashed tofu, and egg, pan-fried until golden.
This Korean pancake combines finely chopped kimchi, mashed tofu, and egg, pan-fried until golden. It’s savory on the outside and soft inside, with the tangy, spicy flavor of kimchi. Serve it as a side dish with rice, or make one for a quick evening bite.
Side dishes · 20 minutes to cook
Nutrition (per 255g serving): 369.7 kcal · protein 18.1g · carbohydrate 20.2g · fat 23.2g · sodium 470.4mg
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 too loose and is easier to flip.
Tips: If the kimchi has a lot of liquid, gently squeeze some out before adding it to the batter.
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Ingredients (1 serving)
- Napa cabbage kimchi — 70 g
- Tofu — 100 g
- Egg — 1 pc
- Flour — 2 Tbsp
- Green onion — 1 Tbsp
- Cooking oil — 1 Tbsp