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Picture of Kimchijeon (Kimchi Pancakes)
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1007 kcal 50 %
  • Fat 24 g 37 %
  • Saturated 7 g 34 %
  • Carbs 163 g 54 %
  • Fiber 12 g 48 %
  • Protein 32 g 64 %
  • Cholesterol 209 mg 70 %
  • Sodium 1313 mg 55 %
  • Calcium 535 mg 54 %
  • Magnesium 100 mg 24 %
  • Potassium 2455 mg 52 %
  • Iron 8 mg 47 %
  • Zinc 3 mg 29 %
  • Phosphorus 683 mg 98 %
  • Vitamin A 215 µg 24 %
  • Vitamin C 13 mg 14 %
  • Thiamin (B1) 1 mg 96 %
  • Riboflavin (B2) 1 mg 103 %
  • Niacin (B3) 8 mg 53 %
  • Vitamin B6 1 mg 54 %
  • Folate equivalent (total) 498 µg 124 %
  • Vitamin B12 1 µg 61 %
  • Vitamin D 4 µg 26 %
  • Vitamin E 3 mg 21 %
  • Vitamin K 318 µg 265 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchijeon (Kimchi Pancakes)

Ingredients

  • 1 1/4 cups tightly packed over-fermented napa cabbage kimchi, chopped into ½-inch pieces
  • 2 tablespoons kimchi brine
  • 2 scallions (about ¼ cup), both white and green parts, thinly sliced
  • 1/2 medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon granulated sugar
  • 1 cup (120 grams) all-purpose flour, plus more as needed
  • 2 tablespoons (20 grams) potato starch
  • 2 tablespoons (20 grams) sweet rice flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1 cup (227 grams) whole milk, plus more as needed
  • Neutral oil (such as vegetable oil), for cooking

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