Kimchi Pancakes Kimchi Pancakes

Kimchi Pancakes 150 Image by: Kimchi Pancakes 150 Author: Canadian Living

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: May 2011


Vinegar Soy Sauce:


In large bowl of cold water, soak mung beans until tender enough to break one in half with fingernail, 1 to 1-1/2 hours. Drain, reserving 1/4 cup of the liquid.

Meanwhile, in large bowl, combine pork, garlic, sesame seeds, sesame oil, ginger and half each of the salt and pepper; set aside.

In saucepan of boiling salted water, blanch mung bean sprouts for 10 seconds; drain and pat dry. Add to pork mixture.

Scrape mung beans into food processor; add reserved liquid. Pulse until pureed but still granular; add to pork mixture.

Squeeze any liquid from kimchi; thinly slice and add to pork mixture. Add green onion, hot green pepper, red pepper and remaining salt and pepper; stir just until combined.

In large cast-iron or nonstick skillet, heat 2 tsp of the oil at a time over medium heat. Using 1/4 cup per pancake, drop in pork mixture, spreading slightly if necessary, to form lumpy 3-inch (8 cm) circle. Cook, turning once, until set, crisp and browned, 5 to 6 minutes.

Vinegar Soy Sauce:
Meanwhile, in small bowl, stir together green onion, soy sauce, vinegar, oil, sugar and hot pepper flakes. Serve with hot or room temperature pancakes.

Nutritional facts Per pancake: about

  • Sodium 296 mg
  • Protein 5 g
  • Calories 112.0
  • Total fat 6 g
  • Potassium 168 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g


  • Iron 7.0
  • Folate 34.0
  • Calcium 2.0
  • Vitamin A 3.0
  • Vitamin C 10.0
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Kimchi Pancakes