[Homemade] Easy Cabbage Pancake

If you are looking for CRISPY & JUICY vegetable pancakes with minimal batter, you've come to the right place today! These pan-fried cabbage pancakes will definitely satisfy that savory Korean pancake cravings, with the crunchy and juicy bite! A great combination with my homemade dipping sauce...YUM!

How to make Cabbage pancake. (1 servings)

Ingredients (Cabbage pancake) - 350g of cabbage - 150g of red paprika - 3eggs - 6 tbsp frying powder (tempura power or Korean pancake power) - Salt, sugar, soy sauce, vinegar, pepper

Here is step by step video recipe

Directions (Cabbage pancake)

• Chop 150g of red paprika.
• Slice 350g of cabbage into thin strips.
• Put the prepared vegetables first into a mixing bowl.
• Add 6 tbsp tempura power, 1/2 tbsp salt, 1 tbsp sugar, 2 pinches of pepper and 3 eggs into the mixing bowl, then mix all together.
• Completely cover the pan with oil.
• Cook the ingredients from the mixing bowl in the pan.
• Using a spatula, firmly shape the cabbage pancake to fill the pan.
• Flip the pancake, then continue to cook the pancake until brown.
• Place the cabbage pancake onto a plate and microwave for 2 mins 30 secs to fully cook the insides.
• For the sauce, chop 1 garlic, a bit of an onion and green onion.
• Put the chopped vegetables into a bowl with 1 tbsp soy sauce,
• 1/2 tbsp vinegar, and 2 tbsp water, then mix all together.
• After taking the pancake out of the microwave, cook on the pan once again for the outside of the cabbage pancake to become crispy.
• Before plating, remove the oil using kitchen towels.
• Cut the cabbage pancake and serve with the sauce.

bon appetit