Kimchi and Green Onion Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with well-fermented kimchi and green onions mixed into a flour batter, then pan-fried until golden.
This savory pancake is made with well-fermented kimchi and green onions mixed into a flour batter, then pan-fried until golden. It’s crisp around the edges and tender inside, with the tangy, savory flavor of kimchi balanced by the aroma of green onions. It goes well with makgeolli on a rainy day or as a side for a simple meal.
Side dishes · 20 minutes to cook
Nutrition (per 294g serving): 391.4 kcal · protein 8.9g · carbohydrate 54.2g · fat 15.5g · sodium 977mg
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 it turns crisp all the way to the edges.
Tips: Add the kimchi juice a little at a time, checking the batter’s consistency as you go.
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Ingredients (1 serving)
- Napa Cabbage Kimchi — 100 g
- Green Onion — 0.5 pc
- Korean Pancake Mix — 0.5 cup
- Water — 70 ml
- Cooking Oil — 1 Tbsp