Korean Vegetable Pancake
A crispy, savory pancake packed with shredded cabbage and green onions, perfect as an appetizer or light meal. This Korean favorite is easy to make and endlessly customizable.
- Total time
- 25 min
- Servings
- 2
- Calories
- 350
- Protein
- 9g
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1 large egg
- 4 stalks green onions
- 2 cups cabbage
- 3 tbsp vegetable oil
- ½ tsp salt
Instructions
- 1
In a large bowl, whisk together 1 cup flour, 1 cup water, 1 egg, and 0.5 tsp salt until smooth. The batter should be thin enough to coat a spoon.
- 2
Thinly slice 4 green onions and 2 cups cabbage into matchstick strips. Add them to the batter and stir until every piece is coated.
- 3
Heat 1.5 tbsp vegetable oil in a nonstick skillet over medium-high heat. Pour half the batter into the pan and spread it into an even circle.
- 4
Cook until the bottom is golden brown and crispy, about 3-4 minutes. You should see the edges turning brown and the top starting to set.
- 5
Flip the pancake carefully with a spatula. Add the remaining 1.5 tbsp oil around the edges and cook the other side until golden and crisp, another 3-4 minutes.
- 6
Slide the pancake onto a cutting board and slice into wedges. Serve hot with soy sauce or your favorite dipping sauce.
Tools you’ll need
- large mixing bowl
- whisk
- nonstick skillet
- spatula
- cutting board
- knife
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