Kimchi and Crown Daisy Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is pan-fried until golden, combining the tang of well-fermented kimchi with the fragrant aroma of crown daisy.
This savory pancake is pan-fried until golden, combining the tang of well-fermented kimchi with the fragrant aroma of crown daisy. The edges turn crisp while the center stays tender, making it an easy side for lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 259g serving): 370.7 kcal · protein 8.2g · carbohydrate 50g · fat 15.5g · sodium 963.2mg
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 and add a little extra oil around the edge of the pan for crispier edges.
Tips: If the kimchi is very sour, gently squeeze out some liquid before adding it to the batter for a milder flavor.
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Ingredients (1 serving)
- Well-fermented kimchi — 70 g
- Crown daisy — 40 g
- Korean pancake mix — 60 g
- Water — 75 ml
- Cooking oil — 1 Tbsp