Kimchi and Fish Cake Pancakes recipe - ingredients, nutrition and when to eat it
Kimchi and fish cake are mixed into an egg batter and pan-fried until golden. The tangy, savory kimchi pairs with the fish cake’s pleasantly chewy texture,…
Kimchi and fish cake are mixed into an egg batter and pan-fried until golden. The tangy, savory kimchi pairs with the fish cake’s pleasantly chewy texture, making this a great side for a meal with rice.
Side dishes · 15 minutes to cook
Nutrition (per 180g serving): 384.9 kcal · protein 14.3g · carbohydrate 30.8g · fat 21.7g · sodium 677.1mg
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: Finely chopping the kimchi and fish cake helps distribute them evenly in every bite.
Tips: The pancakes are easier to flip if you make several small ones instead of one large one.
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Ingredients (1 serving)
- Napa Cabbage Kimchi — 40 g
- Fish Cake — 50 g
- Egg — 1 pc
- Flour — 2 Tbsp
- Cooking Oil — 1 Tbsp
- Green Onion — 10 g