© Ian Knauer
Active Time
20 MIN
Total Time
20 MIN
Serves : 4

Korean pancakes are crispy and chewy, and make for a great appetizer. Slideshow: More Korean Recipes

How to Make It

Step 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.)

Step 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.

Step 3    

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

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