Mustard Leaf Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by coating well-fermented mustard leaf kimchi in batter and pan-frying it until golden.
This savory pancake is made by coating well-fermented mustard leaf kimchi in batter and pan-frying it until golden. The kimchi’s tangy, peppery flavor goes well with crisp edges and a tender center. It’s lovely on a rainy day or as an evening snack.
Vegetables · 15 minutes to cook
Tips: If the mustard leaf kimchi is quite salty, don’t rinse it; use a little less in the batter to balance the seasoning.
Tips: Spread the batter thinly and add a little extra oil around the edge of the pan for a crisp pancake.
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Ingredients (1 serving)
- Mustard leaf kimchi — 70 g
- All-purpose flour — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp
- Sugar — 0.5 tsp