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Tongyoung, Korea

Cabbage Pancakes

Holly Ford
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 10 pancakes


For the dipping Sauce:

  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp water
  • 1 green onion minced
  • 1/2 fresh chili minced

* Tuigim garu: 1 cup cake flour + 1/4 tsp baking powder + 1/4 tsp onion powder + pinch salt


    • Flatten the cabbage leaves with back of you knife by tapping on the white stem part. Set aside.
    • In a shallow bowl (such as a pie dish), mix flours, water, soy sauce and sesame oil. Whisk well. The batter will be as thin as crepe batter.
    • Heat non stick skillet over medium heat, add 1 Tbsp of oil.
    • Coat each cabbage leaves with flour and drench with batter mix drizzling out the extra in the bowl. Place the battered leaf on the skillet and fry for 3-5 minutes. Do not move it around. It will sear the surface nicely golden and crispy. Flip to the other side and continue to cook for another 3 minutes or so. Serve warm with dipping sauce.
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