Cabbage and Perilla Leaf Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing shredded cabbage and perilla leaves into beaten egg and pan-frying until golden.
This savory pancake is made by mixing shredded cabbage and perilla leaves into beaten egg and pan-frying until golden. The cabbage stays crisp, while the perilla adds a fresh, fragrant touch. It makes an easy lunch side or a light addition to dinner.
Vegetables · 15 minutes to cook
Nutrition (per 206g serving): 290.6 kcal · protein 9.9g · carbohydrate 20.5g · 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: Slice the cabbage thinly so the batter coats it well and the pancake is easy to flip.
Tips: Spread the batter in a thin layer rather than piling it on thickly, so it cooks evenly all the way through.
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Ingredients (1 serving)
- Cabbage — 100 g
- Perilla leaves — 5 sheet
- Egg — 1 pc
- Flour — 2 Tbsp
- Water — 1 Tbsp
- Salt — 0.2 tsp
- Cooking oil — 1 Tbsp