Crispy and Delicious Cabbage Pancake (Yangbaechu-jeon)
Crispy and Delicious Cabbage Pancake (Yangbaechu-jeon)
A Cabbage Pancake Recipe Perfect for Special Occasions
Use up that cabbage in your fridge to make ‘Yangbaechu-jeon’, a pancake with a wonderfully crisp exterior and a moist, delightful texture! This recipe uses simple ingredients to create a fantastic meal or snack, perfect for any occasion. Kids will love it too, making it a dish the whole family can enjoy. When served with mayonnaise and steak sauce, it takes on a flavor reminiscent of okonomiyaki, making it even more special.
Main Ingredients- 1/4 head of cabbage (approx. 150g)
- 1/4 head of red cabbage (approx. 150g)
- 1/2 bell pepper (any color, approx. 50g)
- 3 eggs
Batter Ingredients- 1 cup all-purpose flour (approx. 100g)
- 1/2 cup tempura flour (approx. 50g)
- Water (for consistency, approx. 100-150ml)
- Pinch of salt (or seasoned salt)
- 1 cup all-purpose flour (approx. 100g)
- 1/2 cup tempura flour (approx. 50g)
- Water (for consistency, approx. 100-150ml)
- Pinch of salt (or seasoned salt)
Cooking Instructions
Step 1
First, wash all the vegetables thoroughly and pat them dry. Prepare 1/4 head of red cabbage, 1/4 head of regular cabbage, and 1/2 bell pepper. Thinly shred them. Using a mandoline slicer will help create uniformly cut vegetables. The shredded vegetables are key to the pancake’s texture, so take your time with this step.
Step 2
In a large bowl, add all the thinly shredded red cabbage.
Step 3
Next, add the shredded regular cabbage to the bowl.
Step 4
Finally, add the shredded bell pepper to complete the vegetable preparation.
Step 5
Crack the 3 eggs into the bowl with the prepared vegetables. The eggs will help bind the vegetables together.
Step 6
Now, sprinkle in 1 cup of all-purpose flour, which will form the base of the batter.
Step 7
Add 1/2 cup of tempura flour as well. This will add an extra crispy texture to your pancake. Using tempura flour results in an even crispier and more delicious pancake.
Step 8
Gradually add water while mixing to achieve the desired batter consistency. If the batter is too thin, the pancake might tear, and if it’s too thick, it can become dry. Aim for a consistency where the vegetables are lightly coated. It’s best to start with less water and add more as needed.
Step 9
Add a pinch of salt (or seasoned salt) to season the batter. A little salt will enhance the natural sweetness of the vegetables.
Step 10
Using a spatula or spoon, mix everything thoroughly until well combined. The key here is not to add too much flour, but to focus on retaining the crisp texture of the vegetables. Mix just enough for the ingredients to hold together.
Step 11
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spread the batter thinly onto the pan. If the pancake is too thick, it will be difficult to cook through, so try to spread it as thinly and widely as possible.
Step 12
Once one side is golden brown and cooked, flip the pancake and cook the other side until it’s also golden brown and crispy. Cook slowly to ensure both sides are evenly browned and deliciously crisp.
Step 13
Transfer the perfectly cooked cabbage pancake to a plate. It’s delicious as is, but if you want to add an extra layer of flavor, follow the next steps.
Step 14
Spread a thin layer of mayonnaise over the cooked cabbage pancake. The creaminess of the mayonnaise will further enhance the pancake’s flavor.
Step 15
Finally, drizzle steak sauce in a zigzag pattern over the pancake. The combination of sweet and savory flavors creates a captivating cabbage pancake with a taste similar to okonomiyaki. Enjoy your delicious creation!
