Go Back

Korean Cabbage Pancakes with Scallions and Sesame Sauce

Korean cabbage pancakes are pan-fried in a skillet until golden and crisp, with finely shredded cabbage and scallions folded into a light batter. Serve the wedges with a quick sesame dipping sauce made with soy sauce, rice vinegar, and toasted sesame seeds.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Resting time 2 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Korean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Sesame sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 tsp toasted sesame seeds
Pancakes
  • 1 cup all-purpose flour
  • 0.75 cup water
  • 1 egg large
  • 0.5 tsp fine salt
  • 4 cups green cabbage finely shredded
  • 3 scallions thinly sliced
  • 3 tbsp neutral oil

Equipment

  • 1 10-inch nonstick skillet

Method
 

Mix the sesame sauce
  1. Stir the soy sauce, rice vinegar, toasted sesame oil, sugar, and toasted sesame seeds together in a small bowl until the sugar dissolves.
Make and cook the pancakes
  1. Whisk the flour, water, egg, and salt in a large bowl until smooth.
  2. Fold the cabbage and scallions into the batter until evenly coated.
  3. Heat 1 1/2 tablespoons of the oil in a 10-inch nonstick skillet over medium heat.
  4. Add half the batter and spread it into an even 8-inch round.
  5. Cook for 4 to 5 minutes, until the underside is golden and crisp.
  6. Flip and cook for 3 to 4 minutes, until browned and cooked through.
  7. Transfer the pancake to a cutting board.
  8. Repeat with the remaining oil and batter.
  9. Rest the pancakes for 2 minutes.
  10. Cut the pancakes into wedges and serve with the sesame sauce.

Notes

For crisp edges, spread each portion of batter into an even 8-inch round. Refrigerate leftovers for up to 3 days; these pancakes can be frozen. For a gluten-free option, use a 1:1 gluten-free flour blend and tamari instead of soy sauce.