Description
Korean pancakes are crispy and chewy, and make for a great appetizer.
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
Directions
- 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.)
- 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.
- Sprinkle the pancakes with the chives and serve the pancakes with kimchi and soy sauce.
