Korean Cabbage Pancakes

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

Korean Cabbage Pancakes
Photo: © Ian Knauer
Active Time:
20 mins
Total Time:
20 mins


  • 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


  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.

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