The CRISPIEST Kimchi pancake! So delicious!!

Name: The CRISPIEST Kimchi pancake! So delicious!!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian, Korean
Ingredients: 1/2C ripe kimchi; 1/2C buchim garu (Korean pancake mix); 1 green onion; 1 egg; 6T water; A bit cooking oil

4 steps

Prep:5minCook:10min

Today, I'm excited to share the recipe for rice paper kimchi pancakes. This simple dish combines the spicy, tangy flavor of kimchi with the crispy texture of rice paper. It's easy to make and delicious. Perfect as a snack, side dish, or even a quick meal.

Updated at: Sun, 09 Jun 2024 00:59:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories227.8 kcal (11%)

Total Fat9.8 g (14%)

Carbs29.9 g (11%)

Sugars29 g (32%)

Protein5.8 g (12%)

Sodium596.5 mg (30%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5 Ckimchi

6 Twater

Instructions

Step 1

Cut some ripe kimchi into small pieces. Slice 1 green onion. Add 1 teaspoon of sugar. Add 1/2 cup of buchim garu (Korean pancake mix) or a mix of flour and starch. Add 1 egg and gradually add water (about 6 tablespoons) to adjust the thickness. The batter is ready. Cook it in the pan.

Step 2

Heat 1 tablespoon of oil in a preheated pan. Add the batter and spread it evenly. Cook on medium heat for 3-4 minutes until golden brown. Flip it over, add 1 tablespoon of oil, and cook for another 3-4 minutes.

Step 3

After 3-4 minutes, for a crispier pancake, place a wet rice paper over it and sprinkle some cheese.

Step 4

Flip, add 1 teaspoon of oil, and cook for 1 more minute on medium-high heat. After 1 minute, cut with scissors or a knife. Enjoy your crispy, delicious kimchi pancake!