Kimchi and Sausage Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing chopped kimchi and sausage into a batter of egg and Korean pancake mix, then pan-frying until golden.
This savory pancake is made by mixing chopped kimchi and sausage into a batter of egg and Korean pancake mix, then pan-frying until golden. The tangy, salty kimchi pairs with savory sausage, making it a good side dish with rice or an easy dinner option.
Side dishes · 20 minutes to cook
Nutrition (per 274g serving): 491.2 kcal · protein 16.3g · carbohydrate 54.8g · fat 22.5g · sodium 1294mg
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 gently squeeze the kimchi first.
Tips: Make several small pancakes for easier flipping and crispier edges.
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Ingredients (1 serving)
- Napa cabbage kimchi — 0.5 cup
- Vienna sausages — 4 pc
- Egg — 0.5 pc
- Korean pancake mix — 0.5 cup
- Cooking oil — 1 Tbsp
- Water — 0.3 cup