Kimchi Pancake (Kimchijeon)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy pan-fried pancake made from a simple batter of flour, potatoes, kimchi, and scallions, served with a soy-sesame dipping sauce. A savory Korean appetizer or snack with umami depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ cup all-purpose flour
- ½ cup potato starch
- 1/4 teaspoon salt
- ½ cup cabbage kimchi ((roughly chopped))
- ½ cup kimchi juice
- 3 tablespoons water
- 1 scallion ((chopped))
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon sesame oil
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1299mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 751mg
- Calcium
- 67mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1299MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.