Korean Cabbage Pancakes

Korean Cabbage Pancakes
Summary Not available
Total time : 20 mins
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Korean Cabbage Pancakes

Summary Not available
Total Time20 mins
Course: Main Course
Cuisine: Korean
Keyword: 10-30 min, Healthy Vegetarian Recipes
Person: 4
Calories: 166kcal

Materials

  • 1 cup water
  • 1 large eggs
  • 1/2 cup rice flour
  • 1/2 cup all-purpose flour
  • 2 cups shredded cabbage
  • 2 scallions thinly sliced
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • 4 oil
  • 1 scallion greens

Instructions

  • In a large bowl, whisk together the water and egg, then whisk in the rice flour, all-purpose flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper
  • Stir in the cabbage and scallions
  • (Batter will be loose
  • ) In a 10-inch non-stick skillet heat 1 tablespoon of the oil over medium high heat until hot
  • Make 1 pancake at a time: Add 1/2 cup of the batter, spreading the cabbage into a 6-inch circle
  • Cook pancake until the underside is golden, about 2 minutes, then flip with a large spatula and continue to cook until both sides are golden and the cabbage is tender, about 2 minutes more
  • Transfer the pancake to a cutting board and make 3 more pancakes in the same manner
  • Sprinkle the pancakes with the chives and serve the pancakes with kimchi and soy sauce

Notes

No extra notes

Nutrition

Calories: 166kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 27mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg

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