Kimchi and Soybean Sprout Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing well-fermented kimchi and crunchy soybean sprouts into a flour batter, then pan-frying until golden.
This savory pancake is made by mixing well-fermented kimchi and crunchy soybean sprouts into a flour batter, then pan-frying until golden. The tangy kimchi and crisp edges go especially well on a rainy day or as a simple side dish for dinner.
Side dishes · 20 minutes to cook
Nutrition (per 294g serving): 387.8 kcal · protein 9.9g · carbohydrate 51.1g · fat 16g · sodium 940.9mg
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: Spread the batter thinly for crispier edges.
Tips: If the kimchi has a lot of liquid, use a little less water so the batter doesn't get too runny.
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Ingredients (1 serving)
- Ripe kimchi — 0.5 cup
- Soybean sprouts — 0.5 handful
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp