Cabbage Egg Pancake

Name: Cabbage Egg Pancake
Total time: 20 min
Yield: 160 g
Ingredients: olive oil 5 spoon; Korean pancake flour 10 g; fresh egg 55 piece; fresh cabbage 70 serving; Yeondoo (Korean all-purpose seasoning) 20 ml

Cook 20 min Difficulty NORMAL 194 kcal

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Ingredients

Main ingredients

olive oil 0.5 spoon
Korean pancake flour 10 g
fresh egg 1 piece
fresh cabbage 1 serving

Seasonings/Sauce

Yeondoo (Korean all-purpose seasoning) 20 ml

Nutrition summary

Carbohydrates 14.78 g 31%

Protein 10.88 g 23%

Fat 9.75 g 46%

Serving size 160g

Cooking steps

1

Finely chop the cabbage.
2

Beat the eggs and mix them with the cabbage.
3

Season with salt and pepper.
4

Grease a pan with cooking oil and preheat it.
5

Spoon batter onto the pan in serving-sized portions.
6

Once one side is cooked, flip and fry until golden brown.

Cabbage Egg Pancake

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