Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This crisp savory pancake combines the tangy flavor of kimchi with the gentle sweetness of onion.
This crisp savory pancake combines the tangy flavor of kimchi with the gentle sweetness of onion. It is easy to fry up on a rainy day or late at night, and it also pairs well with makgeolli or makes a light meal.
Street food · 15 minutes to cook
Nutrition (per 253g serving): 374.6 kcal · protein 8.1g · carbohydrate 53.1g · fat 13g · sodium 778mg
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: Spreading the batter thinly makes the edges crispier.
Tips: Replacing some of the water with kimchi juice gives the pancake a deeper color and flavor.
Tips: After flipping, gently press it with a spatula so it makes even contact with the pan.
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Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- All-purpose flour — 60 g
- Onion — 30 g
- Water — 70 ml
- Cooking oil — 1 Tbsp
- Salt — 1 g