Kimchi and Mung Bean Sprout Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with crunchy mung bean sprouts and tangy, spicy kimchi mixed into a Korean pancake batter and pan-fried until golden.
This savory pancake is made with crunchy mung bean sprouts and tangy, spicy kimchi mixed into a Korean pancake batter and pan-fried until golden. It’s crisp around the edges and tender inside, making it a great side for rice or an easy dinner.
Side dishes · 20 minutes to cook
Nutrition (per 284g serving): 342.2 kcal · protein 7.9g · carbohydrate 44g · fat 15.1g · sodium 689.6mg
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: The sprouts can release moisture, so keep the batter thick and cook one side thoroughly before flipping.
Tips: If the kimchi is very salty or sour, you can give it a quick rinse and squeeze out the excess water before adding it.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Mung bean sprouts — 100 g
- Napa cabbage kimchi — 60 g
- Korean pancake mix — 50 g
- Water — 60 ml
- Cooking oil — 1 Tbsp