Korean cabbage pancakes
- Su Scott
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Makes about 16 pancakes
A little effort
Prep: 10 mins
Cook: 25 mins
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Dip these vegan cabbage pancakes in a soy, rice vinegar and bird's-eye chilli dipping sauce. Perfect for impressing friends at a Korean-style dinner party
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Try Su Scott's Korean cabbage pancakes, then try Bibigo's bo-saam pork belly, Korean slow-roast shoulder of pork or Korean-style ramen. Now try Korean tteokbokki and Korean noodles.
As basic as it may sound, how thinly the cabbage is sliced can really affect how the pancake cooks and tastes. I prefer to slice it not too long but very thinly using a mandoline.
Su Scott is an award-winning cook and food writer based in London. Her recipes are influenced by her childhood in Korea as well as her time living in the UK. She is the author of two cookery books, Rice Table and Pocha*, and has contributed to numerous publications. Listen to her on the podcast, available on Spotify, Acast and Apple. @suscottfood*
Korean cabbage pancakes recipe
Ingredients
Nutrition
-
vegetable oil
for frying
BATTER
-
350g cabbage
sliced very thinly
-
3 spring onions
chopped
-
1 red chilli
sliced thinly
-
50g plain flour
-
50g potato starch
-
1 tsp sea salt flakes
DIPPING SAUCE
-
1 tbsp soy sauce
-
1 tbsp rice vinegar
-
1 tsp golden caster sugar
-
1 red bird's-eye chilli
chopped
Nutrition: per serving (4)
- kcal186
- fat6g
- saturates1g
- carbs27g
- sugars7g
- fibre5g
- protein4g
- salt1.8g
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Method
-
step 1
Make the dipping sauce by combining all the ingredients with 1 tbsp of water in a small mixing bowl.
-
step 2
Combine the cabbage, spring onions and chilli in a large mixing bowl. Add the flour, starch, salt and ½ tsp of freshly cracked black pepper. Toss together to mix thoroughly – I find it is easiest to do this by hand. Stir in 50ml of water to combine. The mixture should feel quite dry.
-
step 3
Heat 2 tbsp of oil in a large frying pan over a medium heat – the oil should be warm to gently crisp the pancake but not smoking so it burns. Carefully spoon the batter into the pan – you should hear a sizzling sound when it hits the oil. Spread the batter to make a pancake roughly 6cm wide and 5mm thick. Fry on one side for 2-3 mins or until the top of the pancake appears almost dry in places and the bottom has browned nicely. You may need to add a touch more oil around the edge of the pan as you go.
-
step 4
Carefully flip over the pancake and press the centre gently to help it set. Fry for 2 mins until cooked through and golden brown. Once done, transfer to a plate. Continue working through the remaining batter, adding a little more oil from time to time.
-
step 5
Serve warm with the dipping sauce on the side.
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Authors
Su Scott
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