Kimchi Pancake recipe - ingredients, nutrition and when to eat it
Kimchi pancakes are made by pan-frying well-fermented kimchi and batter into a thin layer, crisp around the edges and tender inside.
Kimchi pancakes are made by pan-frying well-fermented kimchi and batter into a thin layer, crisp around the edges and tender inside. They’re great served warm on a rainy evening or as a simple weekend meal.
Vegetables · 15 minutes to cook
Nutrition (per 205g serving): 294.7 kcal · protein 6.5g · carbohydrate 40.4g · fat 10.8g · sodium 441.3mg
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—stir just until the ingredients come together for a lighter pancake.
Tips: Spread the batter thinly in the pan so the edges turn nicely crisp.
Tips: If the kimchi is salty, leave out the kimchi juice and add a little more water to the batter to balance the seasoning.
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Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- Flour — 45 g
- Green onion — 0.3 pc
- Water — 55 ml
- Cooking oil — 2 tsp