Kimchi Pancake
Kimchi pancake recipe - it's perfect for those rainy days when you're craving something crispy and spicy!
Ingredients
Main ingredients
- Fermented Kimchi 120 g
- Pancake Mix 80 g
- Green Onion 20 g
- Cold Water 100 ml
Seasonings/Sauce
- Chili Powder 0.25 tablespoon
- Sugar 0.25 teaspoon
- Cooking Oil 4 tablespoon
Nutrition summary
Carbohydrates
52 g
61%
Protein
8 g
9%
Fat
11 g
30%
Cooking steps
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1
Cut 120g of well-fermented kimchi into pieces about 1–2 cm in size using kitchen scissors.
-
2
In a bowl, add 80g of pancake mix and 100ml of cold water. Mix lightly just until the flour disappears to make the batter.
-
3
Add the chopped kimchi, finely sliced green onion, 0.5 tablespoon of chili powder, and 0.5 teaspoon of sugar (to balance the sourness) to the batter, then mix evenly.
-
4
Preheat a pan over medium heat, add 2 tablespoons of cooking oil, and spread the batter thinly and widely.
-
5
Once the bottom sets and the edges turn translucent, flip the pancake and cook the other side until golden brown.
