Spring Cabbage Pancake recipe - ingredients, nutrition and when to eat it
A springtime favorite made by coating spring cabbage leaves in a thin layer of pancake batter and pan-frying them until golden.
A springtime favorite made by coating spring cabbage leaves in a thin layer of pancake batter and pan-frying them until golden. The edges turn crisp while the leaves stay tender, with a subtle, fresh sweetness from the cabbage. It makes a nice simple lunch or dinner side.
Vegetables · 15 minutes to cook
Nutrition (per 274g serving): 364.9 kcal · protein 7.8g · carbohydrate 50.1g · fat 15.2g · sodium 456mg
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: Keep the batter thin so the shape of the spring cabbage leaves shows through and the edges turn lightly crisp.
Tips: If the stems are thick, press them gently with the back of a knife so they cook evenly in the pan.
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Ingredients (1 serving)
- Spring cabbage — 100 g
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp