Mini Kimchi Pancakes recipe - ingredients, nutrition and when to eat it
These bite-size pancakes are made with well-fermented kimchi and Korean pancake mix, pan-fried until golden.
These bite-size pancakes are made with well-fermented kimchi and Korean pancake mix, pan-fried until golden. They’re tangy with a little heat, crisp around the edges and moist inside. Serve them as a rainy-day snack or alongside a simple meal.
Street food · 15 minutes to cook
Nutrition (per 179g serving): 310.5 kcal · protein 5.9g · carbohydrate 37.7g · fat 15.1g · sodium 730.2mg
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: If the kimchi has a lot of juice, use a little less water so the batter doesn’t spread too much.
Tips: Small pancakes are easier to flip and get crispier edges.
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)
- Aged kimchi — 60 g
- Korean pancake mix — 45 g
- Water — 50 ml
- Green onion — 10 g
- Cooking oil — 1 Tbsp