Korean · Lunch
Kimchi and Cheese Pancake Bites
Crisp-edged pancake bites built from shredded kimchi, mozzarella and a scallion batter, pan-fried in small rounds until the cheese turns molten and lacy at the edges. Served with a soy-vinegar dip. Savoury, tangy and gently spicy, sized as bite-sized dim sum rather than one large pancake.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
419Calories
16.3gProtein
27.1gFat
25.8gCarbs
3.1gSugar
2.4gFiber
1135mgSodium
209mgChol
10.4gSat Fat
289mgPotassium
440mgCalcium
1.8mgIron
0.7mcgVitamin B12
7mgVitamin C
vegetarian
low-calorie
rich-umami
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Whisk egg, flour, kimchi juice and sesame oil into a smooth batter. Chop kimchi and slice scallion; fold both into batter with shredded mozzarella until distributed evenly.
2
Fry
Heat vegetable oil in nonstick skillet over medium heat. Drop batter in tablespoon rounds, spacing apart; cook 2–3 minutes per side until edges turn deep golden and cheese melts.
3
Drain
Transfer pancake bites to paper towel-lined plate; let excess oil drain for 1 minute.
4
Plate
Arrange bites on serving plate. Stir soy sauce, rice vinegar and gochugaru together in small bowl; serve alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g shredded mozzarella cheese
- 5.2 oz150g kimchi
- 1/2 cup60g all-purpose flour
- 22 scallion
- 22 eggs
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp vegetable oil, for frying
- 2 tsp2 tsp soy sauce, for dipping
- 2 tsp2 tsp rice vinegar, for dipping
- 1/2 tsp1/2 tsp gochugaru, for dipping
