korean cabbage pancake

Remove any wilted leaves from the outside of the cabbage. Flip the pancake and cook on the second side until golden brown as well. Scroll down to the recipe card for the detailed instructions.

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. In a large mixing bowl, mix together the raw cabbage, scallions, and coconut flour. We all loved the result – crispy yet tender and very tasty fritters.

Stir in the cabbage and scallions. All Rights Reserved. I could actually fit two pancakes in this skillet, but doing one at a time made for prettier pictures.

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Since eggs and flour both like to stick to surfaces when cooked, I highly suggest using some sort of non-stick surface in addition to the oil. :P. To make the sriracha mayo, stir together 1/4 cup mayonnaise with 2 Tbsp sriracha.

I decided to try my hand at Okonomiyaki, or Japanese savory cabbage pancakes.

You just add 3/4 cup water to every 1 cup of dry mix and any vegetables you wish.

these look so delicious! Delicious, super flavorful cabbage pancakes with a phenomenal spicy dipping sauce.

Slideshow: More Korean Recipes, In a large bowl, whisk together the water and egg, then whisk in the rice flour, all-purpose flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper. :) You can reheat in the microwave or in a skillet.

Cut the cabbage into quarters and remove the core. I wanted a keto and gluten-free version that would still taste good. Don’t even get me started with what you can put ON your pancakes. Small budget?

Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT.

I typically publish a new recipe once or twice per week. This site uses Akismet to reduce spam. Flatten with a spatula. Shred 1/2 of a small head of cabbage (4-5 cups once shredded), 1 carrot (about 1/2 cup), and slice three green onions.

Shred 1/2 of a small head of cabbage (4-5 cups once shredded), 1 carrot (about 1/2 cup), and slice three green onions. Repeat with another leaf. thank you! or use a gluten-free alternative plus salt if needed, (or use a gluten-free alternative and add salt as needed). Slice the green onions. These delicious pancakes are my own low-carb and keto interpretation of a classic Japanese dish, okonomiyaki. More ». Add the cabbage, carrots, and green onion to the batter, then stir until everything is well mixed and coated in batter.

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We mix it up with various veggies and toppings. Peel the carrot and shred it using a large-holed cheese grater. I just put them in a food storage container and keep them in the fridge for up to four days or so. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. Heat a nonstick double burner griddle, or two large nonstick skillets over medium-high heat, about 3 minutes. You can also make pa jun using ready-made Korean pancake batter (buchimgae) from a Korean or Asian grocery store. Set aside. Just remember, the thinner the better.

Although hotter, so mix maybe a teaspoon at a time to get find the right heat. Amount Per Serving (2 cabbage pancakes).

I know, I know, two cabbage recipes in a row?

(Batter will be loose.).

Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Here are the basic steps: Your first step is to mix together the sauce ingredients. Serve fresh or hot. Scoop the mixture onto the griddle with a 4-tablespoon ice cream scoop (or measuring cup) per pancake. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Dip a cabbage leaf into the batter, making sure to coat the whole leaf. Most of our recipes are low-carb (or keto) and gluten-free, but some are not.

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