Lotus Root and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with thinly sliced lotus root and well-fermented kimchi mixed into a batter and pan-fried until golden.
This savory pancake is made with thinly sliced lotus root and well-fermented kimchi mixed into a batter and pan-fried until golden. The lotus root is crisp and the kimchi is tangy and spicy, making it a great rainy-day snack or a light dinner side dish.
Vegetables · 20 minutes to cook
Nutrition (per 252g serving): 367 kcal · protein 7.3g · carbohydrate 54.8g · fat 13.1g · sodium 647.3mg
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: Keep the batter thick so the lotus root and kimchi stay together and the pancake is easier to flip.
Tips: Slice the lotus root thinly and evenly so it cooks through at the same rate.
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Ingredients (1 serving)
- Lotus root — 80 g
- Napa cabbage kimchi — 50 g
- Korean pancake mix — 50 g
- Water — 4 Tbsp
- Cooking oil — 1 Tbsp