Korean Cabbage Pancakes
Korean pancakes are crispy and chewy, and make for a great appetizer.
Nutrition Information
- Calories: 173 kcal
- Carbohydrates: 27g
- Protein: 6g
- Potassium: 489mg
- Fiber: 7g
- Sugar: 7g
Ingredients:
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1 cup water
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1 large egg
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1/2 cup rice flour
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1/2 cup all-purpose flour
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2 cups finely shredded cabbage
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2 scallions, thinly sliced
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Kosher salt
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Freshly ground black pepper
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4 tablespoons vegetable oil
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1 tablespoon finely chopped chives or scallion greens
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Kimchi for serving
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Soy sauce for serving
Instructions:
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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.)
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In a 10-inch nonstick 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.
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Sprinkle the pancakes with the chives and serve the pancakes with kimchi and soy sauce.
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