Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This crispy pancake is made with finely chopped kimchi, cheese, and green onions folded into the batter.
This crispy pancake is made with finely chopped kimchi, cheese, and green onions folded into the batter. The tangy kimchi pairs nicely with the rich cheese, making it a great choice for brunch or a quick dinner.
Western · 20 minutes to cook
Nutrition (per 249g serving): 460.8 kcal · protein 15.2g · carbohydrate 50.9g · fat 21.7g · sodium 940.7mg
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 has a lot of liquid, drain off a little so the batter doesn’t get too thin.
Tips: Spread the batter in a thin layer in the pan for crisp edges.
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Ingredients (1 serving)
- Napa cabbage kimchi — 70 g
- Korean pancake mix — 0.5 cup
- Mozzarella cheese — 30 g
- Green onions — 15 g
- Water — 60 ml
- Cooking oil — 1 Tbsp