1 Prepare noodles according to package directions. Drain, and rinse under cool water. Drain again.
2 Combine kimchi, onion, and garlic in medium bowl. Chop noodles, and add to cabbage mixture, stirring to blend. Stir in flour, brown sugar, and ¼ cup water.
3 Heat large non-stick skillet over medium-high heat. Add 1 Tbs. oil, swirl around to coat. Spread batter in pan. Reduce heat to medium, and cook 10 minutes, gently loosening edges after 5 minutes. Slide pancake, cooked side down, onto large plate. Add 1 Tbs. oil to skillet, and flip uncooked side of pancake into skillet. Cook 10 minutes more, pressing down on top occasionally.
4 Meanwhile, combine remaining ½ tsp. oil, soy sauce, and 2 tsp. water in small bowl.
5 Transfer pancake to plate, cut into 6 wedges, and drizzle with sauce.
- Serving Size 1 wedge
- Calories 190
- Carbohydrate Content 32 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 415 mg
- Sugar Content 3 g