Tuna Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing sour kimchi and tuna into a flour batter, then pan-frying until crisp.
This savory pancake is made by mixing sour kimchi and tuna into a flour batter, then pan-frying until crisp. The tangy kimchi and savory tuna go especially well on a rainy day or for a light evening snack.
Side dishes · 20 minutes to cook
Nutrition (per 364g serving): 457.1 kcal · protein 23.2g · carbohydrate 55.3g · fat 16g · sodium 1382.3mg
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: Aim for a batter that slowly runs off a spatula; it will be easier to flip.
Tips: Spread the pancake thinly and flip it once the edges are crisp so it holds its shape.
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Ingredients (1 serving)
- Aged kimchi — 0.8 cup
- Canned tuna — 0.5 can
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Green onion — 0.3 stalk
- Cooking oil — 1 Tbsp