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Kimchi Pancakes

koreancuisine's picture
Ingredients
  Flour/Korea pancake mix 2 Cup (32 tbs)
  Water 2 Cup (32 tbs) (Use as much required for desired consistency)
  Egg 1
  Canola oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Kimchi 2 Cup (32 tbs), chopped
  Kimchi juice 6 Tablespoon
Directions

MAKING
1) In a big bowl, whisk together flour, water, egg, and kimchi juice.
2) Add the chopped kimchi and combine well.
3) Add oil into a heated non-sticky frying pan.
4) Spoon the pancake mixture into the pan and spread out slightly.
5) Make four small pancakes at a time.
6) Cook for two minutes on each side till slightly browned and crisp. Remove to a plate.

SERVING
7) Serve with your favorite Korean dipping sauce and accompany with rice wine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Appetizer
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Pancake, Kimchi
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Average: 3.9 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 522 Calories from Fat 267

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 2.6 g12.8%

Trans Fat 0.1 g

Cholesterol 52.9 mg17.6%

Sodium 389.1 mg16.2%

Total Carbohydrates 51 g17.1%

Dietary Fiber 3.2 g12.9%

Sugars 0.3 g

Protein 10 g19.5%

Vitamin A 24.4% Vitamin C 5.1%

Calcium 4.7% Iron 17.4%

*Based on a 2000 Calorie diet

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