Kimchi and Sundae Pancake recipe - ingredients, nutrition and when to eat it
Kimchi and sundae pancake is made by coating sundae and finely chopped kimchi in egg batter and pan-frying until golden.
Kimchi and sundae pancake is made by coating sundae and finely chopped kimchi in egg batter and pan-frying until golden. It’s savory on the outside and tender inside, with a tangy note from the kimchi, making it a great snack or side dish with rice.
Street food · 15 minutes to cook
Nutrition (per 232g serving): 432.2 kcal · protein 13.1g · carbohydrate 37.9g · fat 24.6g · sodium 817.1mg
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: Squeeze the kimchi well to keep the egg batter from getting watery and help it cling to the sundae.
Tips: Cut the sundae into bite-sized pieces so the centers warm through quickly.
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Ingredients (1 serving)
- Sundae (Korean blood sausage) — 100 g
- Napa cabbage kimchi — 50 g
- Egg — 1 pc
- All-purpose flour — 1 Tbsp
- Green onion — 10 g
- Cooking oil — 1 Tbsp