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Spicy Kimchi Mushroom Pancakes
Makes 10 5-inch pancakes
Kimchi is a staple on Korean dinner tables. This spicy, seasoned pickled cabbage is available at Asian markets and many specialty grocers and health food stores.
2
15- or
16-ounce jars kimchi
1/2
pound
oyster mushrooms
4
green onions
1
pound
wheat flour
1 1/2
cups
water
1
tablespoon
minced garlic
2
teaspoons
salt
1
tablespoon
vegetable oil
Drain the kimchi and then dice it along with the mushrooms and green onions.
In a large bowl, mix flour, water, garlic, and salt until evenly blended. Add kimchi, mushrooms, and green onions to the batter and mix well.
Heat oil in a skillet. Add a full ladle of the batter and fry the pancake making sure that both sides are cooked evenly until light brown.
Per 5-inch pancake
- Calories: 316
- Fat: 2 g
- Saturated Fat: 0.3 g
- Calories from Fat: 5.7%
- Cholesterol: 0 mg
- Protein: 6.1 g
- Carbohydrates: 68.2 g
- Sugar: 30.6 g
- Fiber: 2.8 g
- Sodium: 498 mg
- Calcium: 54 mg
- Iron: 3.3 mg
- Vitamin C: 19.7 mg
- Beta Carotene: 235 mcg
- Vitamin E: 0.2 mg
Source: Hangawi, New York, New York. Published in Best in the World II, Jennifer Keller, R.D., editor.
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