Kimchi Pancake Lunchbox recipe - ingredients, nutrition and when to eat it
This kimchi pancake pairs the tangy heat of kimchi with crisp, golden edges. Cooked one at a time and packed in a lunchbox, it is perfect for a rainy-day…
This kimchi pancake pairs the tangy heat of kimchi with crisp, golden edges. Cooked one at a time and packed in a lunchbox, it is perfect for a rainy-day outing or a satisfying lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 217g serving): 314.3 kcal · protein 6.6g · carbohydrate 40.6g · fat 12.8g · sodium 441.3mg
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: Mix the batter only until the ingredients come together rather than overmixing it, for a lighter texture.
Tips: Spread the batter thinly so the edges turn crisp.
Tips: Let the kimchi pancakes cool well before packing them to help prevent sogginess.
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Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- All-purpose flour — 45 g
- Green onion — 20 g
- Water — 60 ml
- Cooking oil — 1 Tbsp