Korean-Style Kimchi Pancake Pasta recipe - ingredients, nutrition and when to eat it
A fusion dish made by pan-frying small pieces of kimchi pancake batter and tossing them with pasta.
A fusion dish made by pan-frying small pieces of kimchi pancake batter and tossing them with pasta. The tangy, spicy kimchi pairs with crisp pancake bites and chewy noodles. It’s a great choice when you’re in the mood for something different for lunch or dinner.
World cuisine · 25 minutes to cook
Nutrition (per 372g serving): 568.7 kcal · protein 12.8g · carbohydrate 78.6g · fat 21.2g · sodium 639.1mg
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: Cook the kimchi pancake batter in bite-size pieces so they’re easy to eat with the pasta.
Tips: If the kimchi is salty or very sour, use a little less to balance the seasoning rather than rinsing it.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Napa cabbage kimchi — 0.5 cup
- Korean pancake mix — 3 Tbsp
- Water — 3 Tbsp
- Green onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp