Sweet Potato Stem Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This pancake is made by mixing flour batter with sweet potato stem kimchi and pan-frying it until golden.
This pancake is made by mixing flour batter with sweet potato stem kimchi and pan-frying it until golden. The kimchi is tangy and spicy, while the stems add a pleasantly crisp texture. It’s a great side for lunch or dinner on a rainy day.
Vegetables · 20 minutes to cook
Nutrition (per 219g serving): 323.7 kcal · protein 5.9g · carbohydrate 39.2g · fat 14.6g · sodium 221.5mg
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 in a thin layer so it cooks through evenly and the edges turn crisp.
Tips: If the kimchi is very salty or sour, add a little more water to the batter to balance the flavor.
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Ingredients (1 serving)
- Blanched sweet potato stems — 60 g
- Napa cabbage kimchi — 40 g
- Flour — 45 g
- Water — 60 ml
- Vegetable oil — 1 Tbsp