Tofu and Kimchi Pancake recipe - ingredients, nutrition and when to eat it
A crisp savory pancake made with mashed tofu and well-fermented kimchi mixed into Korean pancake mix.
A crisp savory pancake made with mashed tofu and well-fermented kimchi mixed into Korean pancake mix. The tofu adds a nutty richness, while the kimchi brings tangy heat, making it a great choice for a rainy evening or a light snack with drinks.
Side dishes · 20 minutes to cook
Nutrition (per 334g serving): 495.3 kcal · protein 24.8g · carbohydrate 39.8g · fat 26g · sodium 761.7mg
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: Drain the tofu well so the batter isn’t too runny and is easier to flip.
Tips: Cut the kimchi into small pieces with scissors so it mixes evenly into the batter and is easier to eat.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 70 g
- Korean pancake mix — 4 Tbsp
- Egg — 1 pc
- Green onion — 10 g
- Cooking oil — 1 Tbsp