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korean cabbage pancakes pajeon

korean cabbage pancakes pajeon
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My kitchen often feels like the heart of our home, bustling with the happy chaos of three active kids and the comforting aroma of something delicious simmering on the stove. For me, Emilia, food is truly love, and there’s nothing quite like gathering my family around a table filled with simple, nourishing dishes. Recently, one recipe has captured all our hearts: these incredible Korean cabbage pancakes pajeon. The crispy edges, the tender interior, and that savory, umami flavor make these Korean cabbage pancakes pajeon absolutely irresistible. They are quick enough for a weeknight dinner, yet special enough for a weekend brunch. You are going to adore these Korean cabbage pancakes pajeon for so many wonderful reasons. First, they are incredibly easy to make. The ingredients are simple, often things you already have in your pantry. Second, these savory Korean cabbage pancakes are wonderfully versatile. You can enjoy them as a light meal, a hearty snack, or a delightful side dish. Furthermore, they are a fantastic way to sneak in extra vegetables, especially for little ones who might be hesitant about plain cabbage. The texture is just perfect—crispy on the outside, soft and flavorful on the inside. You get that satisfying crunch with every bite!

Ingredients

Scale

4 cups Green Cabbage, finely shredded
1 cup All-Purpose Flour
2 tablespoons Cornstarch
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 Large Egg
1 cup Cold Water (approx.)
3–4 chopped Green Onions
2 cloves Garlic, minced
1 tablespoon Sesame Oil
Vegetable Oil, for pan-frying
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
1 teaspoon Sesame Oil
1/2 teaspoon Sesame Seeds
Pinch Red Pepper Flakes

Instructions

  1. Prepare the Cabbage: Finely shred the green cabbage. Pat the shredded cabbage dry with a clean kitchen towel to remove excess moisture
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper
  3. Mix Wet Ingredients: In a separate medium bowl, lightly beat the egg. Then, add the minced garlic, chopped green onions, and sesame oil to the egg. Stir well to combine
  4. Form the Batter: Pour the wet ingredient mixture into the dry ingredients. Gradually add the cold water, stirring constantly with a whisk or spoon, until you have a thick, pourable batter. Avoid overmixing
  5. Add Cabbage: Fold the shredded cabbage into the batter. Gently mix until the cabbage is thoroughly coated
  6. Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sesame seeds, and red pepper flakes (if using). Set aside
  7. Heat the Pan: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add enough vegetable oil to generously coat the bottom of the pan, about 2-3 tablespoons
  8. Cook the Pancakes: Once the oil shimmers, scoop about 1/2 cup of the batter into the hot pan. Gently spread it out with the back of a spoon to form a round pancake about 4-5 inches in diameter. Do not overcrowd the pan; cook 1-2 pancakes at a time
  9. Fry to Golden: Cook for 3-4 minutes per side, or until the pancakes are golden brown and crispy on both sides, and the cabbage is tender
  10. Serve Hot: Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crispy while you cook the remaining batter. Serve immediately with the prepared dipping sauce

Notes

To achieve perfect crispiness, do not overmix the batter and ensure your oil is hot enough before adding it. Patting the shredded cabbage dry also helps prevent soggy pancakes.

Avoid overcrowding the pan during cooking to ensure even cooking and crisping.

Store leftover, completely cooled pancakes stacked with parchment paper in an airtight container in the refrigerator for up to 3 days.

For reheating, use a dry non-stick skillet over medium heat (2-3 minutes per side), a toaster oven, or an air fryer (350°F/175°C for 5-7 minutes) to restore crispiness. Avoid microwaving if possible.

These pancakes pair wonderfully with the provided soy-vinegar dipping sauce. They can be served as a light meal, or alongside steamed rice, japchae, kimchi jjigae, bulgogi, or a fresh green salad. A fried egg on top also makes a satisfying meal.

You can prepare the batter a few hours in advance; store it covered in the refrigerator and stir well before cooking. Cooked pancakes can be frozen for 1-2 months and reheated from frozen.

Nutrition

Find it online: https://fabiloustaste.com/korean-cabbage-pancakes-pajeon/