Pork Belly and Kimchi Pancake Bento recipe - ingredients, nutrition and when to eat it
This bento pairs rice with a golden-brown savory pancake made with pork belly and kimchi.
This bento pairs rice with a golden-brown savory pancake made with pork belly and kimchi. The rich pork and tangy kimchi make a hearty meal that’s especially good served warm for lunch.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 454g serving): 862.8 kcal · protein 20.4g · carbohydrate 108.9g · fat 35.7g · sodium 774.3mg
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: If the kimchi is very juicy, reduce the water in the batter a little so the pancake is easier to flip.
Tips: Let the pancake cool briefly before packing it so less steam collects and it stays crisp longer.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pork belly — 60 g
- Napa cabbage kimchi — 70 g
- Korean pancake mix — 50 g
- Water — 50 ml
- Cooking oil — 1 Tbsp