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Kimchi Pancake
Try this easy, delicious kimchi pancake recipe for a flavorful appetizer or side dish. Made with simple ingredients, it's perfect for any Korean or Asian-inspired meal.
Course
Appetizer
Cuisine
Korean
Keyword
all-purpose flour, kimchi, scallions
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
467
kcal
Author
Corrie
Ingredients
1
cup
chopped kimchi
1
cup
all-purpose flour
¾
cup
water
3
scallions
chopped
3
tablespoons
vegetable oil
Instructions
In a large bowl, mix kimchi, flour, water, and scallions until well combined.
Heat oil in a non-stick pan over medium heat.
Pour ¼ cup of batter into the pan and spread evenly.
Cook for 3-4 minutes until edges are crispy and golden brown, then flip and cook for an additional 3-4 minutes.
Repeat with remaining batter, adding more oil as needed.
Serve warm with dipping sauce.
Notes
Squeeze excess liquid from kimchi before chopping to avoid soggy pancakes
Adjust batter consistency with more water or flour as needed
Make smaller pancakes for easier flipping
Cook pancakes on medium heat for even browning
Use a non-stick pan for best results
Nutrition
Calories:
467
kcal
|
Carbohydrates:
98
g
|
Protein:
14
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
17
mg
|
Potassium:
233
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
359
IU
|
Vitamin C:
7
mg
|
Calcium:
50
mg
|
Iron:
6
mg