Kimchi and Potato Pancake recipe - ingredients, nutrition and when to eat it
This Korean-style pancake is made with thinly sliced potato and kimchi, cooked until crisp around the edges.
This Korean-style pancake is made with thinly sliced potato and kimchi, cooked until crisp around the edges. The mild flavor of the potato pairs with the tangy, spicy kimchi, making it a nice side dish for lunch or dinner.
Side dishes · 20 minutes to cook
Nutrition (per 274g serving): 327.7 kcal · protein 6.1g · carbohydrate 43.2g · fat 14.6g · sodium 474.1mg
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: Cut the potatoes into thin, even strips so they cook at about the same rate.
Tips: Spread the batter in a thin layer rather than piling it on thickly, so the edges turn crisp.
Tips: If the kimchi is very salty or sour, squeeze it lightly before adding it.
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Ingredients (1 serving)
- Potato — 150 g
- Napa cabbage kimchi — 60 g
- Korean pancake mix — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp