Mushroom and Cabbage Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with shredded cabbage and mushrooms mixed into Korean pancake batter and pan-fried until golden.
This savory pancake is made with shredded cabbage and mushrooms mixed into Korean pancake batter and pan-fried until golden. It's crisp around the edges and tender inside. It makes a lovely rainy-day snack or a simple side dish for dinner.
Vegetables · 20 minutes to cook
Nutrition (per 249g serving): 307.4 kcal · protein 6.7g · carbohydrate 39.6g · fat 14.8g · sodium 294mg
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: Use just enough batter to hold the ingredients together so the cabbage and mushrooms keep their texture.
Tips: Spread the batter thinly, since a thick pancake takes longer to cook through.
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Ingredients (1 serving)
- Cabbage — 100 g
- Oyster mushrooms — 50 g
- Korean pancake mix — 4 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp