Oyster and Napa Cabbage Pancake recipe - ingredients, nutrition and when to eat it
This winter pancake is made with plump oysters and sweet Napa cabbage coated in Korean pancake mix and pan-fried until golden.
This winter pancake is made with plump oysters and sweet Napa cabbage coated in Korean pancake mix and pan-fried until golden. The oysters’ briny aroma pairs well with the cabbage’s gentle sweetness. Serve it for lunch or dinner with warm broth or rice.
Seafood · 20 minutes to cook
Nutrition (per 289.5g serving): 421.5 kcal · protein 19g · carbohydrate 36.8g · fat 20.6g · sodium 910.3mg
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: If the oysters are very wet, the batter can get too thin, so rinse them and drain them well.
Tips: Cut the cabbage into pieces that aren’t too small to keep its sweet, crisp texture.
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Ingredients (1 serving)
- Fresh oysters — 80 g
- Napa cabbage — 2 sheet
- Korean pancake mix — 4 Tbsp
- Egg — 1 pc
- Cooking oil — 1 Tbsp
- Water — 3 Tbsp
- Salt — 0.1 tsp