Kimchi and Scallion Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with kimchi and scallions mixed into the batter and pan-fried until golden.
This savory pancake is made with kimchi and scallions mixed into the batter and pan-fried until golden. Its crisp edges pair well with the tangy, salty flavor of kimchi. It’s great for a simple dinner on a rainy day or as a shareable snack with drinks.
Side dishes · 20 minutes to cook
Nutrition (per 244g serving): 376.3 kcal · protein 7.9g · carbohydrate 51.6g · fat 15.3g · sodium 812mg
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: Adding too much kimchi juice can thin the batter, so adjust the amount of water a little at a time.
Tips: Spread the batter in a thin layer and use plenty of oil in the pan to crisp the edges.
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Ingredients (1 serving)
- Napa cabbage kimchi — 70 g
- Scallions — 30 g
- Korean pancake mix — 0.5 cup
- Water — 70 ml
- Cooking oil — 1 Tbsp