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2 Serves
20 Mins
6 g
66 g
24 g
In a large mixing bowl, combine the flour and water to create a smooth batter.
Ingredients, vitamins, and health benefits
Flour
Water
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KoreanVitamin K
182 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
173 µg / 400 µgCalcium
199 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
723 mg / 4,700 mgSodium
742 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
18 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Fold the chopped kimchi and sliced scallions into the batter until well incorporated.
Heat a frying pan over medium-high heat with a generous amount of vegetable oil.
Pour the batter into the hot frying pan, spreading it evenly, and cook for 3-4 minutes per side until crispy and golden brown.
Kimchi
Scallions
Vegetable Oil
Vitamin A
409 µg / 900 µgVitamin C
76 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
182 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
173 µg / 400 µgCalcium
199 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
723 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
18 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12
g78
g7
g
Korean
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g