Cabbage and Doenjang Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with cabbage, doenjang, and Korean pancake mix, then pan-fried until golden.
This savory pancake is made with cabbage, doenjang, and Korean pancake mix, then pan-fried until golden. The edges turn crisp while the center stays tender, with a gentle, savory depth from the doenjang. It makes an easy lunch or a side dish for dinner.
Vegetables · 15 minutes to cook
Nutrition (per 294g serving): 390.9 kcal · protein 9g · carbohydrate 54.4g · fat 15.8g · sodium 952mg
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 and arrange the cabbage evenly so the edges cook up crisp.
Tips: Doenjang varies in saltiness. Start with a small amount, taste the batter, and adjust as needed.
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Ingredients (1 serving)
- Cabbage — 120 g
- Korean pancake mix — 0.5 cup
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Water — 0.4 cup
- Cooking oil — 1 Tbsp