Kimchi and Shiitake Pancake recipe - ingredients, nutrition and when to eat it
Kimchi and shiitake pancake is made by mixing finely chopped kimchi and shiitake mushrooms into savory pancake batter and frying it until thick and golden.
Kimchi and shiitake pancake is made by mixing finely chopped kimchi and shiitake mushrooms into savory pancake batter and frying it until thick and golden. The tangy, savory kimchi pairs with the chewy mushrooms, making it a great side dish with rice or an easy dinner.
Side dishes · 20 minutes to cook
Nutrition (per 244g serving): 364.6 kcal · protein 7.9g · carbohydrate 50g · fat 15.2g · sodium 646.8mg
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: Too much kimchi juice can make the batter runny, so lightly squeeze the kimchi before adding it.
Tips: If the pancake is thick, lower the heat and cook it slowly so it cooks through evenly.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Napa cabbage kimchi — 40 g
- Shiitake mushrooms — 1 pc
- Korean pancake mix — 0.5 cup
- Water — 0.5 cup
- Green onion — 10 g
- Cooking oil — 1 Tbsp