Kimchi Pancake Bread recipe - ingredients, nutrition and when to eat it
A savory snack baked with the salty, mildly spicy flavor of kimchi pancakes in the dough.
A savory snack baked with the salty, mildly spicy flavor of kimchi pancakes in the dough. Golden on the outside and fluffy inside, it’s a good fit for a quick lunch or an afternoon snack.
Bread & brunch · 45 minutes to cook
Nutrition (per 268.5g serving): 541.2 kcal · protein 14.9g · carbohydrate 101.6g · fat 6.2g · sodium 1007.4mg
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: If the kimchi is very wet, it can make the dough too loose, so gently squeeze it before adding.
Tips: Baking times vary by oven. Keep an eye on the bread and take it out when the top is golden.
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Ingredients (1 serving)
- All-purpose flour — 120 g
- Napa cabbage kimchi — 60 g
- Water — 65 ml
- Instant dry yeast — 1 tsp
- Sugar — 1 tsp
- Salt — 0.5 tsp
- Sesame oil — 1 tsp
- Green onion — 10 g