Recipe Menu
Picture of Sweet Potato and Kimchi Pancakes
american korean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1885 kcal 94 %
  • Fat 115 g 177 %
  • Saturated 16 g 80 %
  • Carbs 184 g 61 %
  • Fiber 25 g 101 %
  • Protein 29 g 57 %
  • Cholesterol 186 mg 62 %
  • Sodium 2369 mg 99 %
  • Calcium 355 mg 35 %
  • Magnesium 187 mg 45 %
  • Potassium 3714 mg 79 %
  • Iron 11 mg 59 %
  • Zinc 4 mg 32 %
  • Phosphorus 546 mg 78 %
  • Vitamin A 3368 µg 374 %
  • Vitamin C 37 mg 41 %
  • Thiamin (B1) 1 mg 98 %
  • Riboflavin (B2) 1 mg 88 %
  • Niacin (B3) 9 mg 57 %
  • Vitamin B6 1 mg 110 %
  • Folate equivalent (total) 496 µg 124 %
  • Vitamin B12 0 µg 19 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 18 mg 122 %
  • Vitamin K 469 µg 391 %

* 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.

Sweet Potato and Kimchi Pancakes

Ingredients

  • 1 pound sweet potatoes
  • 1 cup packed kimchi (7 ounces), very thinly sliced
  • 1 1/2 teaspoons finely chopped garlic
  • 1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
  • 1 cup thinly sliced scallions (from about 2 bunches)
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • 3/4 cup all-purpose flour
  • About 1/2 cup corn oil or lard
  • Accompaniment: soy-vinegar dipping sauce
  • Equipment: an adjustable-blade slicer

Login or Join to leave a comment

Login Join

Discussion (0)