Korean Cabbage Pancakes

Korean pancakes are crispy and chewy, and make for a great appetizer.

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  • Servings: 4

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  • 1 cup water
  • 1 large egg
  • 1/2 cup rice flour
  • 1/2 cup all-purpose flour
  • 2 cups finely shredded cabbage
  • 2 scallions, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons vegetable oil
  • 1 tablespoon finely chopped chives or scallion greens
  • Kimchi for serving
  • Soy sauce for serving

How to make this recipe

  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. Stir in the cabbage and scallions. (Batter will be loose.)

  2. 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.

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

Contributed By Photo © Ian Knauer Published January 2014

1043899 recipes/korean-cabbage-pancakes 2016-01-12T18:23:11+00:00 Ian Knauer korean|asian|side-dishes||4|web-exclusive|fast|vegetarian|gluten-free january-2014 recipes,korean-cabbage-pancakes 1043899

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