Tteokbokki Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This Korean-style savory pancake is made with kimchi and chewy rice cakes mixed into batter and pan-fried until golden.
This Korean-style savory pancake is made with kimchi and chewy rice cakes mixed into batter and pan-fried until golden. The tangy kimchi and savory batter are balanced by the rice cakes’ pleasantly chewy texture. It’s a great fit for a light lunch or an easy dinner.
Street food · 20 minutes to cook
Nutrition (per 324g serving): 542.8 kcal · protein 10.7g · carbohydrate 89.3g · fat 15.9g · sodium 1043.3mg
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, reduce the water in the batter a little so the pancake is easier to flip.
Tips: If the rice cakes are long, cut them in half before adding them to the batter so they’re easier to eat.
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Ingredients (1 serving)
- Napa Cabbage Kimchi — 0.5 cup
- Tteokbokki Rice Cakes — 80 g
- Korean Pancake Mix — 0.5 cup
- Water — 0.4 cup
- Cooking Oil — 1 Tbsp