Korean Cabbage Pancakes
Summary Not available
- 1 cup water
- 1 large egg
- 1/2 cup rice flour
- 1/2 cup all-purpose flour
- 2 cups shredded cabbage
- 2 scallions (thinly sliced)
- Kosher salt
- black pepper
- 4 vegetable oil
- 1 scallion greens
- for serving
- for serving
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
No extra notes