Cabbage Roll Jeon recipe - ingredients, nutrition and when to eat it
This Korean-style savory pancake is made by coating cabbage in an egg and flour batter, pan-frying it until golden, then rolling it up.
This Korean-style savory pancake is made by coating cabbage in an egg and flour batter, pan-frying it until golden, then rolling it up. Tender cabbage pairs nicely with savory egg, making it a simple dinner or a satisfying snack.
Vegetables · 15 minutes to cook
Nutrition (per 222g serving): 327.2 kcal · protein 10.6g · carbohydrate 28.1g · fat 18.5g · sodium 414.7mg
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: Shake off excess water from the cabbage so the batter doesn’t get too runny.
Tips: Spread the batter thinly so it cooks through evenly.
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Ingredients (1 serving)
- Cabbage — 100 g
- Egg — 1 pc
- Flour — 3 Tbsp
- Water — 2 Tbsp
- Cooking Oil — 1 Tbsp
- Salt — 0.2 tsp