Seafood Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This crisp savory pancake combines tangy kimchi with squid and shrimp. It’s crunchy around the edges and tender inside, and goes well with rice on a rainy day…
This crisp savory pancake combines tangy kimchi with squid and shrimp. It’s crunchy around the edges and tender inside, and goes well with rice on a rainy day or for dinner.
Street food · 20 minutes to cook
Nutrition (per 299g serving): 438.2 kcal · protein 20.6g · carbohydrate 50.7g · fat 16g · sodium 891.3mg
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: Spread the batter thinly in the pan so the edges turn crisp too.
Tips: If the kimchi is very juicy, reduce the water in the batter to get the right consistency.
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Ingredients (1 serving)
- Napa cabbage kimchi — 70 g
- Squid — 40 g
- Shrimp — 30 g
- Korean pancake mix — 60 g
- Water — 70 ml
- Green onion — 15 g
- Cooking oil — 1 Tbsp