Cabbage and Doenjang Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by coating cabbage leaves in a thin layer of batter seasoned with doenjang.
This savory pancake is made by coating cabbage leaves in a thin layer of batter seasoned with doenjang. The edges turn savory and golden while the cabbage stays tender and moist, making it a nice addition to the table when you’d like one more pancake.
Vegetables · 15 minutes to cook
Nutrition (per 171g serving): 242.3 kcal · protein 4.6g · carbohydrate 21.6g · fat 14.9g · sodium 418.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the batter thinly, since a thick coating can hide the cabbage’s crisp texture.
Tips: Doenjang varies in saltiness by brand, so taste a little batter first and adjust the amount.
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Ingredients (1 serving)
- Napa cabbage leaves — 2 sheet
- Flour — 3 Tbsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp