Kimchi Pancakes

Kimchi Pancakes are a delightful savory dish that combines the tangy flavors of fermented kimchi with a crispy pancake texture. Perfect for a healthy lunch, these pancakes are both satisfying and nutritious, bringing a taste of Korea to your table.

Ingredients

• Kimchi - 150 grams, chopped
• All-purpose flour - 100 grams
• Rice flour - 50 grams
• Water - 200 milliliters
• Green onions - 2, finely chopped
• Egg - 1, beaten
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Oil - 2 tablespoons (for frying)

Steps

1. In a mixing bowl, combine the all-purpose flour, rice flour, water, beaten egg, salt, and black pepper to form a smooth batter.
2. Fold in the chopped kimchi and green onions until evenly distributed.
3. Heat 1 tablespoon of oil in a non-stick frying pan over medium heat.
4. Pour half of the batter into the pan, spreading it evenly into a round shape.
5. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
6. Remove the pancake from the pan and keep it warm. Repeat with the remaining batter, adding more oil if necessary.
7. Serve the pancakes hot, optionally with a dipping sauce of soy sauce and vinegar.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in probiotics from kimchi, which support gut health.
• Contains vitamins and minerals from green onions and kimchi, enhancing overall nutrition.

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