Ingredients
Scale
- 1 cup all-purpose flour (or rice flour for GF)
- 1/2 cup mung bean flour
- 3/4 cup water
- 1 cup shredded Napa cabbage
- 1/2 cup shredded carrot
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp vegetable oil for frying
- Sesame seeds and extra green onions for garnish
Instructions
- In a large bowl, whisk together flours, salt, and pepper. Gradually add water to form a thick, pancake-batter consistency.
- Stir in cabbage, carrot, green onions, and garlic.
- Heat 1 tbsp oil in a nonstick skillet over medium heat. Pour 1/4 of batter into pan, spreading slightly into a round.
- Fry 3–4 minutes per side until golden brown and crisp. Repeat with remaining batter, adding oil as needed.
- Garnish with sesame seeds and green onions. Serve immediately with soy-ginger dipping sauce.
Notes
- For extra crispiness, press pancake gently with spatula while frying.
- Doubling the batch works great for sharing! Store leftovers in fridge up to 2 days; reheat in air fryer or skillet.
- Make it vegan by skipping honey in dipping sauce (use soy sauce, rice vinegar, sesame oil, ginger, and mirin).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Pan-fry
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 120 Kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
