Kimchi Corn Cheese Pancake recipe - ingredients, nutrition and when to eat it
This savory Korean pancake is made with well-fermented kimchi, crisp sweet corn, and rich, melty cheese mixed into the batter and pan-fried until golden.
This savory Korean pancake is made with well-fermented kimchi, crisp sweet corn, and rich, melty cheese mixed into the batter and pan-fried until golden. Its spicy, savory flavors make it a great choice for an evening snack or a simple meal.
Street food · 20 minutes to cook
Nutrition (per 262g serving): 500.1 kcal · protein 18.4g · carbohydrate 56.7g · fat 22.2g · sodium 928.6mg
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: Don’t overmix the batter, or the pancake may turn out tough.
Tips: If the kimchi is very salty or sour, give it a quick rinse and squeeze out the excess water before adding it.
Tips: Cover the pan after adding the cheese so it melts more evenly.
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Ingredients (1 serving)
- Napa cabbage kimchi — 60 g
- Corn — 3 Tbsp
- Mozzarella cheese — 40 g
- Korean pancake mix — 0.5 cup
- Water — 60 ml
- Cooking oil — 1 Tbsp