Kimchi and Perilla Leaf Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with finely chopped kimchi and perilla leaves folded into Korean pancake mix, then pan-fried until golden.
This savory pancake is made with finely chopped kimchi and perilla leaves folded into Korean pancake mix, then pan-fried until golden. The tangy kimchi and fragrant perilla go well with rice, and it’s also an easy dish to enjoy on a rainy day.
Side dishes · 20 minutes to cook
Nutrition (per 184g serving): 330.1 kcal · protein 6.5g · carbohydrate 41.9g · fat 15.1g · sodium 630.6mg
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, use a little less water in the batter to get the right consistency.
Tips: Spread the batter thinly so the edges turn crisp.
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Ingredients (1 serving)
- Napa cabbage kimchi — 50 g
- Perilla leaves — 5 pc
- Korean pancake mix — 50 g
- Water — 60 ml
- Cooking oil — 1 Tbsp