Korean Cabbage Pancakes

Thin, crisp Korean-style cabbage pancakes made with shredded cabbage, scallions, and a lightly seasoned egg batter, served with a savory soy-sesame dipping sauce.

Prep: 15 min · Cook: 15 min · Yield: 3 · Method: Stovetop

Ingredients

• 4 cups green cabbage
• 0.75 cup all-purpose flour
• 1 large egg
• 3 scallions
• 0.5 cup cold water
• 0.5 teaspoon kosher salt
• 3 tablespoons neutral cooking oil
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds

Cooking instructions

1. Thinly shred the cabbage and slice the scallions. In a large bowl, whisk the flour, egg, cold water, and salt until smooth. Fold in the cabbage and scallions until evenly coated; the mixture should be thick and vegetable-heavy. (about 5 min)
2. In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, and sesame seeds. Set aside for dipping. (about 2 min)
3. Heat 1 tablespoon of the cooking oil in a large nonstick skillet over medium heat. Scoop in three 1/2-cup portions of batter, spreading each into a thin 4-inch pancake. (about 3 min) — Medium heat
4. Cook until the bottoms are golden and the edges look set, about 3 minutes. Flip carefully, add a little more oil if the pan is dry, and cook until browned and crisp on the second side and the cabbage is tender, 2 to 3 minutes more. (about 6 min) — Medium heat
5. Transfer the pancakes to a plate and repeat with the remaining batter and oil. Serve hot with the soy dipping sauce. (about 4 min) — Medium heat