Home Page
Food Guide

E-mail this page   Printable View

Please login or register to add this recipe to your shopping list.

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.