Kimchi and Potato Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with grated potato and kimchi, pan-fried until golden.
This savory pancake is made with grated potato and kimchi, pan-fried until golden. It’s crisp on the outside and tender inside, with the tangy, spicy kimchi complementing the mild potato. Serve it as a side dish or enjoy it as an easy dinner.
Side dishes · 20 minutes to cook
Nutrition (per 259.5g serving): 333.4 kcal · protein 6.4g · carbohydrate 44.1g · fat 14.6g · sodium 724.7mg
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: After grating the potatoes, if a lot of liquid collects, carefully pour off just the liquid on top and stir the starch settled at the bottom back into the batter.
Tips: Spread the pancake thinly for crispier edges.
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Ingredients (1 serving)
- Potato — 1 pc
- Napa cabbage kimchi — 0.5 cup
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp