Octopus and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with chopped octopus and kimchi folded into Korean pancake mix, then pan-fried until golden.
This savory pancake is made with chopped octopus and kimchi folded into Korean pancake mix, then pan-fried until golden. The chewy octopus and tangy, spicy kimchi go well together; serve it with rice for a rainy-day meal or dinner.
Seafood · 20 minutes to cook
Nutrition (per 254g serving): 384.4 kcal · protein 17.6g · carbohydrate 41.5g · fat 15.3g · sodium 965.8mg
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: A little kimchi juice adds more kimchi flavor to the batter. Reduce the water by the same amount to keep the consistency right.
Tips: Spread the batter thinly in the pan and flip it just once for crisp edges.
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Ingredients (1 serving)
- Webfoot octopus — 70 g
- Napa cabbage kimchi — 50 g
- Korean pancake mix — 50 g
- Water — 60 ml
- Green onion — 10 g
- Cooking oil — 1 Tbsp