Mung Bean Sprout and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with crunchy mung bean sprouts and tangy kimchi mixed into pancake batter and pan-fried until golden.
This savory pancake is made with crunchy mung bean sprouts and tangy kimchi mixed into pancake batter and pan-fried until golden. It’s crisp on the outside and tender inside. It’s a great side dish for a simple lunch or dinner on a rainy day.
Vegetables · 20 minutes to cook
Nutrition (per 274g serving): 338.4 kcal · protein 7.7g · carbohydrate 43.3g · fat 15.1g · sodium 634.5mg
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: The sprouts release water, so make the batter fairly thick. Once you add the ingredients, cook the pancakes right away.
Tips: Spread the batter thinly for crisp edges and even cooking.
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Ingredients (1 serving)
- Mung bean sprouts — 100 g
- Napa cabbage kimchi — 50 g
- Korean pancake mix — 50 g
- Water — 60 ml
- Cooking oil — 1 Tbsp