Korean Cabbage Pancakes Recipe

Name: Korean Cabbage Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Stir in the cabbage and scallions.
3
(Batter will be loose.)
4
In a 10-inch non-stick skillet heat 1 tablespoon of the oil over medium high heat until hot.
5
Make 1 pancake at a time: Add 1/2 cup of the batter, spreading the cabbage into a 6-inch circle.
6
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.
7
Transfer the pancake to a cutting board and make 3 more pancakes in the same manner.
8
Sprinkle the pancakes with the chives and serve the pancakes with kimchi and soy sauce.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup water, 1 large egg, 1/2 cup rice flour, 1/2 cup all-purpose flour, and more.

Yes, Korean Cabbage Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Korean Cabbage Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions