Curry Kimchi Pancake recipe - ingredients, nutrition and when to eat it
Curry kimchi pancake is made by mixing well-fermented kimchi with Korean pancake mix and curry powder, then pan-frying it until crisp.
Curry kimchi pancake is made by mixing well-fermented kimchi with Korean pancake mix and curry powder, then pan-frying it until crisp. A subtle curry aroma follows the kimchi’s tangy, savory flavor, making it a nice afternoon snack or a tasty side with rice.
Street food · 20 minutes to cook
Nutrition (per 215g serving): 361 kcal · protein 7.6g · carbohydrate 52g · fat 13.4g · sodium 934.8mg
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: Spread the batter in a thin, even layer in the pan so it crisps all the way to the edges.
Tips: Add a little kimchi juice for a deeper kimchi flavor. Reduce the water by the same amount to keep the batter at the right consistency.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Napa cabbage kimchi — 70 g
- Korean pancake mix — 0.5 cup
- Korean curry powder — 1 tsp
- Water — 70 ml
- Cooking oil — 1 Tbsp