SBS Food

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Vegetable pancake

A take on the Korean pajeon, this version has sliced cabbage added to the batter for an extra vege component. Easy and quick to make, the pancake is great as an appetiser or side dish in a bigger banquet.

Vegetable pancake

Vegetable pancake Credit: Kitti Gould

  • serves

    2-3

  • prep

    15 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

2-3

people

preparation

15

minutes

cooking

5

minutes

difficulty

Easy

level

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Ingredients

  • 200 g cabbage, sliced (about ⅛ head)
  • 1 tsp salt, plus extra to season
  • 3 spring onions, cut into 3 cm pieces
  • ½ large carrot, grated
  • 80 g chopped kimchi
  • rice bran oil, for pan frying
Batter
  • 80 g plain flour
  • 35 g rice flour
  • 3 g baking powder
  • 15 g cornflour
  • ¼ tsp turmeric powder
  • 1 tbsp kimchi juice
Dipping sauce
  • ½ small shallot, finely diced
  • 1 green chili, deseeded and finely chopped
  • 1½ tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
Resting time: 10 minutes

Instructions

  1. Place the cabbage and salt in a large bowl and crush the cabbage really well with your hands. Allow it to sit for at least 10 minutes.
  2. Meanwhile, for the batter, place the dry ingredients into a large bowl and stir to combine. Add 160 ml water and the kimchi juice, season to taste and whisk until smooth.
  3. Rinse the cabbage under cold water and squeeze out all the water. Add to the bowl of batter along with the spring onion, grated carrot and the chopped kimchi and stir to combine well.
  4. For the dipping sauce, place all the ingredients into a small bowl and set aside.
  5. Heat a small non-stick frying pan over medium high heat. Add 2 tbsp rice bran oil and when the pan is hot, add a large scoop of the pancake batter. Cook for 2 - 3 minutes on each side until browned and crispy. Cook the remaining pancakes. Cut into pieces and serve with the dipping sauce.
 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Zero To Hero

Watch The Full Episode Here
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Watch The Full Episode Here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 1 December 2023 12:12pm
By Danielle Alvarez
Source: SBS



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