Radish Greens Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing well-fermented radish greens kimchi into a flour batter and pan-frying it until golden.
This savory pancake is made by mixing well-fermented radish greens kimchi into a flour batter and pan-frying it until golden. The edges are crisp, while the center is tangy and salty. It’s great alongside a warm meal on a cold day or as an easy dinner when you’re feeling peckish.
Side dishes · 20 minutes to cook
Nutrition (per 229g serving): 382.4 kcal · protein 7.9g · carbohydrate 52.9g · fat 15.5g · sodium 940.7mg
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 has a lot of liquid, the batter can get runny, so add water a little at a time until it reaches the right consistency.
Tips: Spread the batter thinly and leave space in the pan for crispier edges.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Well-fermented radish greens kimchi — 70 g
- Korean pancake mix — 0.5 cup
- Water — 0.3 cup
- Cooking oil — 1 Tbsp