Young Radish Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing well-fermented young radish kimchi into flour batter and pan-frying it until golden.
This savory pancake is made by mixing well-fermented young radish kimchi into flour batter and pan-frying it until golden. The kimchi brings a tangy, peppery flavor; the edges turn crisp while the middle stays tender. It’s a great simple side for dinner on a rainy day or an afternoon snack.
Side dishes · 15 minutes to cook
Nutrition (per 274g serving): 382.7 kcal · protein 8.1g · carbohydrate 50.7g · fat 14.9g · sodium 467mg
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: Spread the batter thinly in the pan for crispier edges.
Tips: If the young radish kimchi brine is very salty, leave it out and add a little more water.
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Ingredients (1 serving)
- Young radish kimchi — 80 g
- All-purpose flour — 0.5 cup
- Water — 0.5 cup
- Cooking oil — 1 Tbsp