Sweet Potato Stem Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with crisp sweet potato stem kimchi coated in a light batter and pan-fried until golden.
This savory pancake is made with crisp sweet potato stem kimchi coated in a light batter and pan-fried until golden. Its tangy kimchi flavor and crispy edges make it a lovely side dish for a rainy day or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 309g serving): 393.1 kcal · protein 8.1g · carbohydrate 55.2g · fat 15.2g · sodium 737.8mg
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: If the kimchi is salty or has a lot of liquid, give it a gentle squeeze before adding it. Add the water to the batter a little at a time until it reaches the right consistency.
Tips: Spread the batter thinly so the sweet potato stems stay crisp and the edges turn crunchy.
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Ingredients (1 serving)
- Sweet Potato Stems — 80 g
- Napa Cabbage Kimchi — 50 g
- Korean Pancake Mix — 0.5 cup
- Water — 0.5 cup
- Cooking Oil — 1 Tbsp