Grandpa’s Korean vegetable pancakes✨

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 3/4 cup Cold Water (adjust to thin batter consistency)
• 1 Egg (large, lightly beaten)
• 1 cup Cabbage (shredded fine)
• 1/2 cup Carrot (julienned)
• 3 Scallions (thinly sliced)
• 2 tablespoons Soy Sauce (for dipping)
• 1/4 cup Vegetable Oil (for pan‑frying; use a high‑smoke‑point oil)
• 1/2 teaspoon Salt (adjust to taste)

Instructions

1. Prepare Vegetables

   Shred the cabbage, julienne the carrot, and thinly slice the scallions. Toss together in a bowl.

   Time: PT5M

2. Make Batter

   In a separate mixing bowl, whisk together the flour, cold water, beaten egg, and salt until smooth. The batter should be thin enough to coat the back of a spoon.

   Time: PT5M

3. Combine Vegetables and Batter

   Add the prepared vegetables to the batter and stir until evenly coated.

   Time: PT2M

4. Heat the Skillet

   Place the skillet over medium‑high heat and add the vegetable oil, swirling to coat the surface.

   Time: PT3M

   Temperature: Medium‑high

5. Fry the Pancake

   Pour the batter‑vegetable mixture into the hot skillet, spreading it into an even 1/4‑inch layer. Cook without moving for 4‑5 minutes until the edges turn golden and crisp.

   Time: PT5M

   Temperature: Medium‑high

6. Flip and Finish

   Carefully flip the pancake using the spatula and cook the other side for another 3‑4 minutes until fully golden and the vegetables are tender‑crunchy.

   Time: PT4M

   Temperature: Medium‑high

7. Rest and Serve

   Transfer the pancake to a plate, let it rest for 1 minute, then cut into wedges. Serve with soy sauce for dipping.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

22 g

Fat

9 g

Fiber

3 g