Kimchi Pancake Salad recipe - ingredients, nutrition and when to eat it
This salad pairs bite-size kimchi pancakes with baby greens and a bright dressing.
This salad pairs bite-size kimchi pancakes with baby greens and a bright dressing. Their crisp texture and tangy flavor go well together, making it a lovely light lunch.
Salads & light · 20 minutes to cook
Tips: Add just a little kimchi juice to the batter for a clear kimchi flavor without making it too runny.
Tips: Make the pancakes small so they’re easy to pick up with the greens.
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Ingredients (1 serving)
- Napa cabbage kimchi — 50 g
- Korean pancake mix — 3 Tbsp
- Baby greens — 1 handful
- Water — 2 Tbsp
- Cooking oil — 1 tsp
- Yuja marmalade — 1 Tbsp
- Vinegar — 1 tsp
- Soy sauce — 1 tsp