Kimchi Pancake Sandwich recipe - ingredients, nutrition and when to eat it
This sandwich layers a crisp kimchi pancake between slices of bread with egg and cheese.
This sandwich layers a crisp kimchi pancake between slices of bread with egg and cheese. The tangy, savory kimchi pairs well with rich cheese, making it a satisfying choice for lunch or a quick dinner.
Bread & brunch · 20 minutes to cook
Nutrition (per 294g serving): 572.2 kcal · protein 21.2g · carbohydrate 58.8g · fat 27.4g · sodium 1107.9mg
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: Squeeze out a little of the liquid from the kimchi so the batter doesn’t get too thin.
Tips: Cook the kimchi pancake thin and to the size of the bread so it’s easy to bite into.
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Ingredients (1 serving)
- Sandwich bread — 2 sheet
- Napa cabbage kimchi — 0.5 cup
- Korean pancake mix — 3 Tbsp
- Egg — 1 pc
- Cheese — 1 sheet
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp