Kimchi and Cabbage Pancake recipe - ingredients, nutrition and when to eat it
This savory Korean pancake is made with cabbage and kimchi mixed into a flour batter and pan-fried until golden.
This savory Korean pancake is made with cabbage and kimchi mixed into a flour batter and pan-fried until golden. The cabbage adds a sweet crunch, while kimchi brings a tangy, spicy flavor. It’s an easy meal or a lovely side on a rainy day.
Vegetables · 20 minutes to cook
Nutrition (per 314g serving): 397.5 kcal · protein 8.8g · carbohydrate 56.9g · fat 15.3g · sodium 820.7mg
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: Spread the batter thinly so the edges turn crisp.
Tips: Kimchi juice can make the batter too runny, so add mostly the solid pieces first and adjust the consistency as needed.
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Ingredients (1 serving)
- Cabbage — 100 g
- Napa Cabbage Kimchi — 70 g
- Korean Pancake Mix — 60 g
- Water — 70 ml
- Cooking Oil — 1 Tbsp