Enoki Mushroom and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with enoki mushrooms and kimchi mixed into a pancake batter and fried until golden.
This savory pancake is made with enoki mushrooms and kimchi mixed into a pancake batter and fried until golden. It’s crisp around the edges, chewy inside, and full of kimchi’s tangy, spicy flavor. It’s a great choice for a simple side dish or a light snack with drinks on a rainy day.
Vegetables · 15 minutes to cook
Nutrition (per 284g serving): 350.2 kcal · protein 8.7g · carbohydrate 48.8g · fat 15.5g · sodium 688.6mg
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 layer thin so the edges cook up crisp.
Tips: If the kimchi is salty, you may not need to add any salt to the batter.
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Ingredients (1 serving)
- Enoki Mushrooms — 100 g
- Napa Cabbage Kimchi — 60 g
- Korean Pancake Mix — 50 g
- Water — 60 ml
- Cooking Oil — 1 Tbsp