Kimchi and Cheese Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with well-fermented kimchi, pancake mix, and cheese, then pan-fried until golden.
This savory pancake is made with well-fermented kimchi, pancake mix, and cheese, then pan-fried until golden. Its crisp edges, tangy-spicy kimchi, and rich, stretchy cheese make it a great choice for a rainy day or an easy dinner.
Street food · 20 minutes to cook
Nutrition (per 224g serving): 432.8 kcal · protein 15.2g · carbohydrate 42g · fat 22.7g · sodium 984.7mg
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 for crispier edges.
Tips: If aged kimchi has a lot of liquid, squeeze it gently before adding it so the batter doesn’t get too runny.
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Ingredients (1 serving)
- Aged kimchi — 70 g
- Mozzarella cheese — 35 g
- Korean pancake mix — 50 g
- Water — 55 ml
- Cooking oil — 1 Tbsp