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
  1. 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

  2. Stir in the cabbage and scallions

  3. (Batter will be loose

  4. ) In a 10-inch non-stick skillet heat 1 tablespoon of the oil over medium high heat until hot

  5. Make 1 pancake at a time: Add 1/2 cup of the batter, spreading the cabbage into a 6-inch circle

  6. 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

  7. Transfer the pancake to a cutting board and make 3 more pancakes in the same manner

  8. Sprinkle the pancakes with the chives and serve the pancakes with kimchi and soy sauce

No extra notes


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